Authentic Deccani Bagara Baingan with Mirchi Ka Salan

Name: Authentic Deccani Bagara Baingan with Mirchi Ka Salan
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hyderabadi
Ingredients: 500 grams small baby eggplants, slit lengthwise keeping stems intact; 1/2 cup roasted peanuts; 1/4 cup white sesame seeds; 1/4 cup dry grated coconut; 2 tablespoons coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon fenugreek seeds; 1 large onion, finely sliced; 2 tablespoons tamarind pulp; 1 tablespoon ginger-garlic paste; 1 teaspoon turmeric powder; 2 teaspoons red chili powder; 4-5 green chilies, slit; 1/2 cup thick yogurt; 1/4 cup mustard oil or sesame oil; A few fresh curry leaves; Fresh coriander leaves for garnishing; Salt to taste

A royal Hyderabadi delicacy featuring tender baby eggplants cooked in a rich, nutty, and tangy sesame-peanut gravy. Served alongside a fragrant spiced rice preparation, this aromatic duo captures the true essence of traditional Deccani hospitality.

Photo by Milton Das on Pexels

65min Total Time

4 Servings

Hyderabadi Cuisine

Recipe

Dry roast peanuts, sesame seeds, grated coconut, coriander seeds, cumin seeds, and fenugreek seeds separately until fragrant and golden.

Allow the roasted spices and nuts to cool completely, then blend them into a smooth paste using a little water.

Heat oil in a heavy-bottomed pan and shallow fry the slit baby eggplants until the skin is slightly blistered. Remove and set aside.

In the same remaining oil, splutter mustard seeds, cumin seeds, and curry leaves. Add sliced onions and sauté until golden brown.

Stir in the ginger-garlic paste and cook until the raw aroma disappears.

Add turmeric powder, red chili powder, and the freshly ground peanut-sesame paste. Sauté the mixture well until oil begins to separate from the sides.

Whisk the yogurt and add it to the pan along with the tamarind pulp and salt. Mix thoroughly.

Gently drop the fried eggplants and slit green chilies into the bubbling gravy.

Cover and simmer on low heat for 15-20 minutes until the eggplants are tender and have absorbed all the rich flavors.

Garnish generously with freshly chopped coriander leaves and serve hot with steamed basmati rice or flatbreads.

Ingredients

500 grams small baby eggplants, slit lengthwise keeping stems intact

1/2 cup roasted peanuts

1/4 cup white sesame seeds

1/4 cup dry grated coconut

2 tablespoons coriander seeds

1 teaspoon cumin seeds

1 teaspoon fenugreek seeds

1 large onion, finely sliced

2 tablespoons tamarind pulp

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

2 teaspoons red chili powder

4-5 green chilies, slit

1/2 cup thick yogurt

1/4 cup mustard oil or sesame oil

A few fresh curry leaves

Fresh coriander leaves for garnishing

Salt to taste

*This AI-generated recipe may contain inaccuracies.