Bagaare Baingan

Courtesy : Vani


A Hyderabadi Delicacy, prepared with Brinjals (Aubergines) cooked in Coconut, Cashew and Peanuts paste. This is slightly tangy and spicy gravy, with the peanuts giving it really an unusal flavour.
A not-so-lover of Brinjals cooked in any form, my hubby, started having a liking to it , thanks to Bagaare Baingan.

You'll need :

• Purple baby brinjals : 6 nos
• White sesame seeds : 2 tbsp
• Peanuts : 2 tbsp (unsalted)
• Grated Coconut : 2 tbsp
• Cashew nuts : 1 tbsp
• Raisins : 1tsp
• Onion : 1 cup (finely chopped )
• Ginger Garlic paste : 1/2 tsp
• Turmeric pwd : 1/4 tsp
• Jeera/cumin seeds : 1/4 tsp
• Coriander pwd : 1 tbsp
• Red chilli pwd : 1 tsp
• Garam Masala : 1/4 tsp
• A small lemon sized ball of tamarind  Or 
• Tamarind paste : 1 tbsp
• Oil : 1 tbsp
• Salt to taste
• Fresh chopped coriander leaves for garnish

Method :

• Dry roast the Peanuts and Sesame seeds separately until golden brown. Set aside.
• Now dry roast the Coconut, Cashew nuts and Raisins lightly. Set aside to cool. 
• Then, grind together the above Coconut, Cashew, Raisins mix with the Peanuts, Sesame seeds and little water to form a smooth paste.
• Dilute the tamarind paste in 1 cup warm water and keep aside.
• Slit the Brinjals with Four lines and marinate with Red chilli pwd, Turmeric pwd and Salt mixture.
• Heat 1 tbsp oil in a pan and Fry the brinjals until soft but still holds shape. Drain and set aside.
• In the same oil, saute the onions and ginger garlic paste until golden. 
• Then add the ground paste and saute for a minute.
• To this, Add turmeric powder, chilli powder, jeera, coriander powder, Garam Masala and salt and mix well for another minute.
• Add the tamarind water, mix and then add the Brinjals and cover cook for 5-10 mins.
• Garnish with fresh coriander leaves before serving.