BAGARA BAINGAN

Bagara baingan is yet another signature delicacy from Hyderabad. Unlike the regular stuffed brinjal, this recipe has a lot of masala ingredients gently cooked with the baby brinjals. It is served in almost all restaurants in South India. A unique combination of sesame seeds, coconut and peanuts gives the dish a great flavor and taste. This is mostly served with rich hyderabadi biryani or the fried rice. This can also be served with rice or roti. Usually the dish is a gravy version, but here I made a little bit thicker to suit the taste of my family. You can make the way which you like. The ingredients remain the same for dry version or the gravy version.
INGREDIENTS

• Baby brinjals                8-10
• Onions                         1 large(finely chopped)
• Sesame seeds              1 Tsp
• Groundnuts                 1 Tsp
• Grated fresh coconut  2 Tsp
• Oil                                1/4 cup
• Turmeric                       a pinch
• Salt                               to taste
• Sugar                            1/2 tsp
• Jeera powder               1/2 tsp
• Coriander powder         1/2 t
• Red chilly powder         1/2 tsp
• Tamarind paste             2 Tsp
• Coriander                      4-5 sprigs

PROCEDURE
Wash the baby brinjals and slit them as you do for the normal stuffed brinjal. (Starting from the bottom make a slit like the + sign, but don’t run the knife all through. The brinjal should be intact without coming apart.) Now place them in salt water.
In a pan dry roast the sesame seeds, groundnuts individually. In a blender add the sesame seeds, ground nuts, grated coconut and some water. Make them into a fine paste.
In a pan add the oil and heat it. Remove the brinjals from the water, pat them with a towel to remove excess water and fry them in the hot oil. Fry them until they are soft, yet firm. Remove them and set aside.
In the same oil add the finely chopped onions. Sautee the onions for about 2 minutes. When the onions slightly changes the color add the previously prepared paste. Fry the paste also till it is done or till it oozes out the oil. Now add the salt, sugar, turmeric, coriander powder, jeera powder, tamarind paste. Add a cup of water and let it come to a boil. Now add the fried brinjals. Cover and cook for about 5 minutes on a slow flame.  When all the juices and flavors are incorporated into the brinjals switch off the stove and add the chopped coriander leaves. The consistency of the gravy depends on your taste. If you are serving  the curry along with roti or chapathi or fried rice, keep the curry more on the gravy side. If the curry is served with rice keep it thick.
TIPS

• Use ginger garlic paste if you like the taste.
• Kaju paste can also be used to enhance the taste.
• The brinjals should be very tender so that you can get perfect delicious dish.