Hyderabadi Bagare Baingan (Hyderabadi Eggplant)

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Hyderabadi Bagare Baingan - Stuffed Hyderabadi Eggplant - Recipe Treasure

I’ve always been a big fan of eggplant regardless of what form it’s made it whether it’s made the Italian way as Eggplant Parmigiana, the North Indian way as the traditional Baingan ka Bartha, etc. However, my favorite way has to be the Hyderabadi Bagare Baingan which is small Indian eggplants stuffed and coated with various masala which packs a punch of taste in every single bite! The slight crunch from peanuts and coconut powder, the tangy flavor from the tamarind and the perfect blend of all of the masalas add even more power to this recipe and leave you wanting more!

Hyderabadi Bagare Baingan (Hyderabadi Eggplant)

By

Skill Scale: Moderate
Serving: 7-8
Prep Time: 10 minutes
Cook Time: 30-40 minutes

Ingredients

  • Indian eggplants - 14-16, (about 1 ¼ lb)
  • medium onion - 1, (chopped)
  • shelled peanuts - 1/3 cup
  • sesame seeds - 1/3 cup
  • coconut powder - 1/3 cup
  • tamarind/imli - 1 tbsp
  • jalapeno pepper - 1
  • ginger - 1 ½ inch
  • oil - 2 tbsp
  • cilantro leaves - chopped, for garnishing
  • For masala:
  • fenugreek seed - ¼ tsp
  • mustard seed - 1 tsp
  • cumin powder - 1 tsp
  • turmeric powder (haldi) - 1 tsp
  • red chili powder - 1 tsp
  • garam masala - 1 tsp
  • salt - 1 tsp
  • asafetida (hing) - 1 pinch
  • coriander powder - 2 tsp
  • cumin seed - 1 tsp
  • sugar/jaggery - 1 tsp

Instructions

  • Soak the tamarind/imli in warm water for 5-10 minutes, rub it using  your hands, sieve the extra water out and set aside
  • Place the peanuts in a wok or frying pan and dry-roast for 4-5 minutes on medium flame until they turn pale pink
  • Add sesame seeds to the wok or frying pan and dry-roast for 1-2 minutes on medium flame until they also turn pale pink
  • Add coconut powder to the wok or frying pan and dry-roast for 1 minute on medium flame and then turn off the flame
  • Coarsely grind the chopped onion, roasted peanuts, sesame seeds, coconut powder, tamarind puree, jalapeno pepper and ginger and set aside
  • Cut each eggplant into fourths but make sure that the crown is still attached and set aside. NOTE: Cut about 80% of the eggplant (refer to picture)
  • In the same wok or frying pan, place 2 tbsp oil on a medium flame, add asadetida (hing), mustard seed
  • When the mustard seed starts to pop, add cumin seed and fenugreek seed to the wok or frying pan.
  • When the masala starts to turn light  brown, add the grinded paste and stir for 5 minutes
  • Add cumin powder, turmeric powder (haldi), red chili powder, garam masala, salt, coriander powder and sugar/jaggery  to the mixture and stir for about 5 minutes
  • When you see the masala releasing oil, add eggplants and 1 cup water into the wok or frying pan
  • Thoroughly stir all of the ingredients to properly coat the eggplants with the masala and cover with a lid. NOTE: You can add a little more water if you feel like the mixture is too dry. The consistency is supposed to be semi-solid
  • Cook on low-medium flame for 10-12 minutes and occasionally stir
  • Once the eggplants are cooked, garnish with cilantro leaves and serve alongside roti, naan, biryani, etc
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Hyderabadi Bagare Baingan - Stuffed Hyderabadi Eggplant - Cut - Recipe Treasure

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