Baghare Baigan

Baghare Baingan is a popular Hyderabadi dish made with small eggplants cooked in a rich and flavorful peanut-coconut gravy. Ingredients:

For Baghare Masala:

• 2 tablespoons peanuts
• 2 tablespoons desiccated coconut
• 1 tablespoon sesame seeds
• 1 teaspoon poppy seeds (khus khus)
• 2-3 dried red chilies
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1-inch piece of ginger, chopped
• 3-4 garlic cloves
• 1 small onion, chopped
• 1 tablespoon chopped fresh coriander leaves
• 1 tablespoon chopped fresh mint leaves
• 1/2 teaspoon turmeric powder
• Salt to taste

For Baghare Baingan:

• 10-12 small eggplants (baby brinjals), slit lengthwise into quarters (keep the stem intact)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida (hing)
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• Fresh coriander leaves for garnish

Instructions:

1. Prepare Baghare Masala:

   • Dry roast peanuts, desiccated coconut, sesame seeds, poppy seeds, dried red chilies, cumin seeds, and coriander seeds in a pan until they turn golden brown and fragrant.
   • Transfer the roasted ingredients to a blender or food processor. Add chopped ginger, garlic, onion, fresh coriander leaves, fresh mint leaves, turmeric powder, and salt. Grind into a smooth paste using a little water if needed. Set aside.

2. Prepare Eggplants:

   • Slit the eggplants lengthwise into quarters, keeping the stem intact. Soak them in salted water for about 10 minutes.

3. Stuff Eggplants:

   • Stuff the ground baghare masala into the slits of the soaked eggplants.

4. Cook Eggplants:

   • Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
   • Add asafoetida (hing) followed by finely chopped onions. Sauté until onions turn golden brown.
   • Add finely chopped tomatoes and cook until they turn soft and mushy.
   • Now, add red chili powder and garam masala powder. Mix well.
   • Gently place the stuffed eggplants in the pan. Cover and cook on low heat until the eggplants are tender and cooked through, stirring occasionally. This may take about 15-20 minutes.

5. Garnish and Serve:

   • Once the eggplants are cooked, garnish with fresh coriander leaves.
   • Serve Baghare Baingan hot with rice or roti.

Enjoy the rich and flavorful Baghare Baingan as a delicious main dish in your meal! Adjust the spice levels according to your taste preference.