Hyderabadi Bagare Baingan (Hyderabadi Eggplant)

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 mohini

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