Hyderabadi Bhaghare Baingan / Eggplant in sesame peanut sauce

Hyderabadi cuisine refers to the cuisine from a region in the south-eastern part of India. It  is highly inspired by the Mughlai cuisine.The word "Nawabi" is as synonymous with the Hyderabadi cuisine as "Shahi" is with Lucknowi. Hyderabadi recipes are famous for their rich taste and unique use of ingredients, roasted spices and aromatic flavors. This eggplant dish has all these components and more... baby eggplants simmered in roasted peanuts, sesame, coconut sauce with lots of indigenous spices cooked to perfection. It is utterly lip-smacking... even if you are a eggplant hater you can't ignore this one. It is very easy to prepare and has a very rich creamy taste which will compel you to make it again and again :) or if you have an eggplantoholic hubby as mine..  he will compel you to make it again and always. Also you can bribe him with this to get him to take you shopping for the whole day or spa or just whatever. I have used it for this trick a few times lol.. shhhh....:D

Ingredients:

Indian violet baby eggplant ............................ 10 - 12

Onion ...................................................... 1 large chopped

Peanuts ....................................................  1/2 cup

White Sesame seeds ..................................... 1/4 sup

Ginger-garlic paste ...................................... 1 1/2 tsp

Coriander powder ........................................ 1 tsp

Coconut powder .......................................... 2 tbsp

Cumin powder ............................................. 1 tsp

Cinnamon ................................................... 1" stick

Tamarind concentrate .................................... 2 tsp

Turmeric powder .......................................... 1/2 tsp

Jaggery ..................................................... 1 tbsp

Oil ........................................................... 2 tbsp + 2 tsp

Red chilli powder ......................................... 1 tsp or to taste

Garam masala powder ................................... 1/2 tsp

Mustard seeds .............................................. 1/2 tsp

Salt .......................................................... to taste

Water ....................................................... 2 - 3 cups

Method:

1. In a heavy bottomed skillet dry roast the peanuts and set aside. In the same pan add the sesame and roast till they get light golden, set aside. Add in the coconut powder and stir and immediately switch off the flame. Set aside.

2. Wash the eggplants, don't remove the stem and slit them length-wise in both directions, without breaking them. Put them in a microwave safe plate and sprinkle 1-2 tsp of oil on them and cook in the microwave for 5-6 minutes or until they get almost 3/4th cooked and set aside. Alternatively you can cook them in a pan with little oil till they get tender.

3. In a non stick pan add 2 tbsp oil and add in the cinnamon,onion, turmeric and salt and cook till they get light brown. Add in the coriander, cumin powder and ginger garlic paste and cook while stirring for 3-4 minutes.

4. Add in the roasted peanuts, sesame, coconut. Mix and take off the flame. Add the tamarind and 1 1/2 cup of water and blend to a smooth paste.

5. In the same pan add the remaining oil and add mustard and let it splutter. Add in the eggplant and the ground paste, mix and add in the red chilli and garam masala. Cook for a minute.

6. Add in the jaggery and 1 cup of water and cover and let it cook for 20-25 minutes on medium to medium low heat while stirring in between.

7. Takeoff the flame and serve hot with paratha or rice. It goes best with any kind of biryani. ENJOY!!

Pin It