Recipe corner
Eggplant curry
Baghaar-e-Baigan ( Eggplants cooked with a tempering ) is an eggplant curry from Southern India ’ s Hyderabadi cuisine . This recipe has a rich base of coconut , peanut and sesame seeds . You can enjoy this curry with rice , flat bread or naan bread . Or biryani . Yum !
Ingredients :
• 4 small eggplants
• Oil
• 3 tbsp peanuts
• 3 tbsp sesame seeds
• 3 tbsp grated dry coconut
• ½ tsp cumin seeds
• ½ tsp coriander seeds
• 1 onion finely chopped
• 3-4 dried red chillies
• Curry leaves
• ½ tsp mustard seeds
• 1 tsp tamarind paste
• 1 tsp chilli powder
• 1 tsp turmeric powder
• 1 tsp salt
Method :
1 . On medium heat , roast peanuts , grated coconut and sesame seeds . Cook them till they turn light golden and transfer to a bowl
2 . In the same pan , add cumin and coriander seeds , roast them and then add to the same bowl with the other ingredients
3 . Saute the chopped onions in 2 tbsp oil and set aside once they are golden brown
4 . Let the ingredients cool and transfer them to a blender jar . Grind them to a slightly coarse mixture . Set aside
5 . In a pan , add 2-4 tbsp oil and cook the eggplants till they are soft and start to peel away . Set this aside as well
6 . Once all the ingredients have cooled down , you can start to bring them together in a pan . They ’ ll begin to form into a curry-like consistency - you can add water to dilute it to your liking .
7 . Add the spices ( salt , chilli , and turmeric ) and the tamarind paste to the curry and cook until the flavours come together for an aromatic blend
8 . Add the cooked eggplants to the pan
9 . Temper the dried red chillies , mustard seeds , and curry leaves in a different pan with 1bsp oil and add it to the main pan with the curry
10 . Allow it to rest before serving with your accompaniments of choice .
Issue 02 2023 | 19