Sunday, December 18, 2011

Bhagara Baingan

Bhagara Baingan is a quintessntial Shaadi curry of Hyderabad. No Hyderabadi shaadi is complete withotu serving this dish.I love this curry and over the years I have made the process quite simplified and quick. It actually tastes better the next day

Bhagara Baingan
Ingredients :
8 -10 small round Brinjal/Baingan
2 Medium Onions
3 Tbsp of Peanuts
2 Tbsp Poppy Seeds
1.5 Inch Ginger
5-6 cloves of Garlic
1 Tsp Whole Jeera
1 Tbsp whole Dhaniya
1 Tsp Red Chilli powder
1 Tsp Garam Masala Powder
1/2 Tsp Turmeric Powder
2 Bay leaf
4 Cloves
1 Inch Dalchini/Cinnamon
1/2 Inch small round of Tamarind
3 Tbsp oil
2 Cups of water
6 Curry Leaves
Salt to taste
Make a + cut on the Brinjals leaving the end intact so the whole brinjal stays together.

Soak Tamarind in 1 cup of water for half an hr and take the juice out.

Dry Roast peanuts, poppy seeds ,Dhania and Jeera seeds separately.  Dry roast onions till brown.

Grind Poppy seeds in a dry grinder into fine powder. Add roasted Dhania, Jeera and grind into fine powder. Add peanuts, Onion, Red chilli powder, garama masala powder, Turmeric, Ginger, Garlic ,and little water , make into a fine paste.

Take a pan , put int 3 tbsp oil, little turmeric powder and add brinjals and roast them a little till they change color. Take them out of the pan.
Now in the remaining oil, Add Bayleaf , Cloves, Dalchini , Curry Leaves and saute a little. Put in the paste and saute till the paste leaves oil. Once you see oil coming out of the paste, add tamarind water, 2 cups of water , salt and let the curry paste come to a boil. After 5 minutes, put in the brinjal and cook till the brinjals are tender.
Serve hot with Rice or Roti.

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