Authentic Deccani Bagara Baingan with Warm Sheermal
Experience the rich and aromatic flavours of Hyderabad with tender baby eggplants simmered in a luscious peanut, sesame, and tamarind gravy. Served alongside a soft, sweet Sheermal flatbread, this regal dish offers a quintessential taste of royal Hyderabadi cuisine.
60min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
Dry roast the peanuts, sesame seeds, grated coconut, coriander seeds, and cumin seeds in a pan over medium heat until fragrant and golden, then grind them into a smooth paste with a little water.
2
Heat half the oil in a deep pan and shallow fry the slit brinjals until they are halfway cooked and tender. Remove and set aside.
3
In the remaining oil in the same pan, add curry leaves, dried red chillies, and sliced onions, sautéing until the onions turn golden brown.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Add the turmeric powder, red chilli powder, and the freshly ground spice paste, frying the mixture well until oil begins to separate from the sides.
6
Pour in the tamarind pulp, salt, and one cup of water, bringing the gravy to a gentle boil.
7
Gently slide in the fried brinjals, cover the pan, and simmer on low heat for 12 to 15 minutes until the gravy thickens and the brinjals absorb all the rich flavours.
8
Garnish with freshly chopped coriander leaves and serve piping hot alongside warm Sheermal flatbreads.
Ingredients
500 grams small tender brinjals (baby eggplants), slit lengthwise with stems intact
1/2 cup roasted peanuts
1/4 cup white sesame seeds
1/4 cup grated dry coconut
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 large onion, finely sliced
2 tablespoons tamarind pulp
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1.5 teaspoons red chilli powder
1/2 cup cooking oil
1 sprig curry leaves
2 dried red chillies
Salt to taste
Fresh coriander leaves for garnish
4 warm Sheermal flatbreads for serving
*This AI-generated recipe may contain inaccuracies.