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hyderabadi baghara baingan (indian sesame peanut eggplant)

August 16, 2016

this recipe by tarla dalal looks like everything i am craving today in one recipe. plans for khatta meetha baingan went right out the window once i read this.

8 to 10 brinjal eggplant (these are a small variety, so use much less if you have large dark purple eggplant)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
8 to 10 curry leaves (kadi patta)
1 to 3 green chillies, slit
4 tbsp oil
salt to taste

For the coconut and sesame paste
2 tbsp sesame seeds (til)
2 tbsp grated fresh coconut (or dried coconut flakes)
2 tbsp raw peanuts
1 tsp chopped ginger (adrak)
1 tsp garlic, chopped
1/4 cup chopped onions
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 to 1 tsp chilli powder, depending on your taste
1 tsp tamarind (imli) pulp

For the garnish
2 tbsp chopped coriander (dhania)
Method

Slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside.

For the coconut and sesame paste

Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a pan and dry roast them over a slow flame till the flavours are released and the ingredients are lightly browned.
Add the turmeric powder, coriander seed powder, cumin seed powder, chilli powder and tamarind paste and grind it to a smooth paste using ½ cup water. Keep aside.

How to proceed

Heat the oil in a deep bottomed pan, add the mustard seeds, fenugreek seeds and nigella seeds.
When they crackle, add the brinjals, curry leaves and green chillies and sauté over medium heat for a couple of minutes. Remove and keep aside.
In the same pan, add the coconut and sesame paste and cook till the mixture leaves the sides of the pan.
Add the cooked brinjals, ½ cup of water and salt and cook covered over a slow flame till the brinjals are soft.
Serve hot.

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by tarla dalal

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decided to roast the medium lavender-colored italian eggplants at 425. the smaller brinjal eggplants and little red eggplants that look like tomatoes (!!) were fire-roasted over a gas stove and finished in the 425 oven.

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update:

absolutely incredible. a warning that the 3 slit green chilis and 1 t of chilli powder from the original recipe could be fiery depending on your chilis; i did 2 hot green chilis and 1/2 t chilli powder and it could be a bit hotter for my taste but is already hovering near the mild/medium line. if you have super-powered garden chilis, then beware.

the sesame-peanut-coconut mixture smells amazing as it is cooking. the tamarind and coconut add the perfect sweet and sour flavor, so the eggplant isn’t too bitter. the toasted sesame and peanut are absolutely perfect.

this is in my top 5 eggplant recipes of all time, along with georgian style eggplant stuffed with carrot and parsnip, japanese miso eggplant, baba ghanouj, baingan musasalam, and a simple eggplant parmigiana.

seriously this is amazing. tagging as “favorite”.

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