‘Baghare Baingan’ (in Urdu) when translated into english language means ‘Tempered Eggplants’. Baghaar or tempering is an Indian process of flavoring the oil with spices which is used in the preperation of a curry to impart added taste and aroma.
Aubergines, Peanuts and a large sized Onion (One of the Aubergines has an ‘X’ shaped incision at its base)
This is a lovely and delicious side dish, a hallmark and peculiar to the state of Hyderabad, usually seen being served at Daawat – weddings, parties and large gatherings. It is generally had as a side dish along with Biryanis or some people even enjoy it along with a Roti/Paratha.
Baghare Baingan - Tempered Aubergines in a rich Sauce
The eggplants are cooked twice, once they are shallow fried and then later simmered in a fragrant sweet and spicy sauce of sauteed onions and roasted spices. The green chillies and tamarind impart a tangy kick to the sauce consisting of roasted nutty and buttery peanuts, a range of aromatic spices, jaggery and caramelized onions.
Only Indian Eggplants that are small, shiny deep purple and fresh are used for this curry. These are easily available at many Indian stores. Brinjal/Eggplant/Aubergines or Baingan are not a favorite of many people, but I suggest you all try this dish once and you will definitely love it. It is one of the best aubergine dishes I have ever had.
Baghare Baingan - Tempered Aubergines in a rich Sauce
Cooking time: around 45 minutes; Serves: 6
Ingredients:
Eggplants/Baingan – 6, indian variety~small sized, fresh, and deep purple in colour
Yellow Onion – 2, large, sliced thick
Sesame seeds - 1 1/2 tbsp
Poppy seeds/Khus-Khus – 1 tbsp
Peanuts/Moomphalli – 1/2 cup
Coriander seeds – 1 tbsp
Turmeric – 1/2 tsp
Coconut cream – 2 tbsp
Cashewnuts – 1/2 cup, soaked in 2 tbsp water (optional)
Ginger Garlic paste – 1 tbsp
Jaggery/Gud – 30 gms
Red chilli powder – 1/2 tsp
Small green chillies – 6-8
Salt – to taste
Cumin seeds – 1 tbsp
Nigella seeds/Kalonji – 1 tsp
Black Mustard seeds – 1 tsp
Fenugreek seeds – 1/4 tsp
Tamarind concentrate – 2 to 3 tbsp
Canola oil
Method:
1. Wash the eggplants and make four incisions, perpendicular cuts (an X) from the base of each eggplant, taking care the stem end is intact. Soak them in a bowl of cold water with 1tbsp salt to prevent discoloration. Keep aside.
2. Put a small frying pan on medium-high heat. As soon as it warms up, pour 1 tbsp oil and the roughly chopped onion. Saute them for about 10-12 minutes or until slightly browned stirring continuously . Remove the onions in a plate to cool.
3. In the same pan, add the sesame seeds, poppy seeds, coriander seeds and peanuts. Roast them evenly until they turn a shade darker and release aroma. Keep aside to cool. Grind them in a spice grinder to a very fine powder.
4. Put the roasted onions, ground spices, turmeric, coconut cream, ginger-garlic paste, jaggery, red chilli powder, green chillies, cashewnuts- if using, and salt in a food processor or a blender and blend to a smooth paste. Keep aside.
5. Drain the eggplants. In a wide non-stick saucepan, pour about 2 tbsp oil and shallow fry, stirring frequently, covering with a lid in between, for about 10-15 minutes until they are tender. Gently remove them in a platter and keep aside.
6. In the same saucepan at medium heat, pour about 1/4 cup oil and as soon as it warms up, add cumin seeds, dried red chillies, fenugreek, nigella and mustard seeds and curry leaves. As they start to splutter, lower the heat and immediately pour the earlier prepared blended smooth paste of onions and spices and cover the lid for a minute (This step is to infuse the paste with the flavor of the baghaar/tempering, an essential step for good flavor of the dish)
7. Open the lid and mix it all. Let it cook uncovered for around 8-10 minutes adding a few drops of water if needed, until oil separates from the mixture. Keep stirring it occasionally.
8. Later add the shallow fried eggplants and half cup hot water (or more if needed to stew the vegetable)
9. When the eggplants appear tender, after about 15 minutes (check by gently piercing a fork into the flesh of the vegetable), add the tamarind concentrate and gently fold it into the curry. Let it cook covered further for about 3 minutes. Transfer to a warm platter and garnish with fresh cilantro. Serve hot or cold but do not reheat this dish.
Suggested Accompaniments: Biryani, Roti, Paratha
This goes to the Monthy Mingle event currently being hosted by Ruth. The theme this time is Sensational Sides, and Baghare Baingan fits perfectly for the title of the event.
Inshallah my next post is going to be the round up for RCI:Authentic Hyderabadi Cuisine which I will publish in just a few days from now. So keep checking on it. Take care of yourselves everyone and Have a good weekend!
Luv,
Mona
