Wednesday, June 15, 2016

Hyderabadi baghara baigan (Brinjal) recipe


Hyderabadi baghara baigan 

Ingredients :
  • 250 gms. brinjal (baigan)
  • 1 tbsp oil for brinjal frying
  • a pinch of salt with brinjal frying
  • 1 tbsp coriander powder
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder 
  • 2 tbsp oil
  • 1/4 tsp cumin seeds
  • a pinch of asafoetida (Hing)
  • 1/4 tsp mustard seeds
  • 2 green chillies
  • 5-7 curry leaves
  • salt to taste (little salt)
For the roasted masala paste, 
  • 1/2 cup coconut,grated 
  • 2 tbsp peanut 
  • 1 tbsp white sesame seeds
  • 1 tsp cumin seeds
  • 3-4 garlic cloves 
  • a small piece of ginger or dry ginger (sounth)
  • 4 tbsp tamarind pulp 

Method :
Slit the brinjal (baigan), lengthwise into four and leave the stems on. Soak them in salted water for 10 minutes.

For the paste,

Heat a pan or tava. Roast the peanuts, cumin seeds, garlic and sesame seeds. When the spices become turn light brown, add dry grated coconut to it. Now keep it aside to cool down. In a blender, add roasted masala, ginger and grind it. Add tamarind and grind it into a smooth paste. Transfer it in a bowl, add red chilli, coriander, turmeric powder and salt to taste and keep aside.


Now drain brinjal after 10 minutes and add in two pinches salt. Heat 2 tbsp oil in a pan, add brinjal and saute over low flame for 5 minutes. Check whether your brinjal is soft and remove and keep aside as shown in the picture below. In the same pan, add 2 tbsp oil, cumin, mustard seeds, hing, green chillies, curry leaves. When they crackle, add masala paste and cook till the mixture leaves the sides of the pan and then add 1/4 bowl of water. Now add the fried brinjals and cook for 5 minutes over a slow flame. Turn off the flame. Serve with rice, roti, paratha.


Note :
If you can use onion in the paste (I don't used onion).

Ingredients 


Slit Brinjal with salt 

Roasted on tava

All roasted ingredients 

Step 1. (For paste)

Step 2.

Step 3.


Step 4. (masala and fried brinjal)

Step 5.

Step 6.

Step 7.

Step 8.
Step 9.

Serve with roti


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