Bagara Baingan

Hyderabadi cuisine is awesome. Bagara Baingan is this amazing dish that will turn you into an eggplant lover.This is a very famous Andhra dish usually served on special occasions. This  dish often served with Biryani or just plain white rice.

Ingredients:

Purple baby Brinjal                      - 6 no

White sesame seeds                     2 tbsp

Peanuts                                       3 tbsp

Grated coconut                             ¼ cups

Grated ginger                              - 1 tbsp

Tamarind                                    - a small lemon size

Coriander powder                           1 tbsp

Jeera/cumin seeds                          1 tsp

Turmeric powder                            1/4 tsp
Fennel powder                               - a pinch

Red chili powder                             1 tsp

Oil                                              - 1 tbsp
Oil                                                for deep frying

Salt                                               to taste

Fresh coriander leaves                      for garnish

Method:

• Extract the tamarind in 1 cup warm water. Keep aside.
• Dry roasts the peanuts and sesame seeds separately until golden brown. Set aside to cool.
• Then, grind together with the coconut and little water to form a smooth paste.
• Fry the Brinjal in oil until soft but still holds shape. Drain and set aside.
• In the same oil, fry grated ginger a minute. Lower the stove heat.
• To this, add turmeric powder, chili powder (if you want more spicy you can add more chili powder), Jeera, coriander powder and fennel powder. Mix well and fry for another minute.
• Then add the grounded peanut paste and fry for 3 to 4 minutes.
• Add the tamarind water, mix well. Boil for two minute.
• Then add the Brinjal and salt cook closed for 10 minutes in low heat.
• Slowly oil will ooze out in the gravy.  Now the Bagara Baigan is ready.
• Garnish with fresh coriander leaves before serving.