Authentic Hyderabadi Bagara Baingan with Warm Sheermal
Tender baby eggplants simmered in a rich, nutty gravy made from peanuts, sesame seeds, and tamarind. This classic Hyderabadi masterpiece offers a delightful balance of tangy and spicy notes.
55min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
Dry roast the peanuts, sesame seeds, grated coconut, coriander seeds, cumin seeds, and dry red chillies on low heat until fragrant and light golden brown, then cool and grind into a smooth paste with a little water.
2
Wash the baby eggplants, pat them dry, and make two deep slits crosswise from the stem end down to the base, keeping them intact at the stem.
3
Heat two tablespoons of oil in a heavy-bottomed pan and shallow fry the slit eggplants until the skin is slightly blistered and tender; remove and set aside.
4
In the remaining oil, add mustard seeds, fenugreek seeds, and fresh curry leaves, letting them splutter.
5
Add the sliced onions and sauté until golden brown, then stir in the ginger-garlic paste and cook until the raw aroma disappears.
6
Lower the heat and add the turmeric powder, red chilli powder, and the freshly ground spice paste, sautéing well until oil separates from the edges.
7
Whisk the yogurt and add it slowly to the pan along with the tamarind pulp and salt, stirring continuously to prevent curdling.
8
Gently slide the fried eggplants into the simmering gravy, cover the pan with a lid, and cook on low heat for about 12 to 15 minutes until the eggplants completely absorb the flavors.
9
Garnish generously with freshly chopped coriander leaves.
10
Serve hot alongside warm, slightly sweet Sheermal breads.
Ingredients
500 grams small tender baby eggplants (baingan)
1/4 cup raw peanuts
2 tablespoons sesame seeds
2 tablespoons dry grated coconut
1 tablespoon coriander seeds
1 teaspoon cumin seeds
4 dry red chillies
1 large onion, finely sliced
2 tablespoons tamarind pulp
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1/2 cup thick yogurt
3 tablespoons sesame oil or ghee
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
A few fresh curry leaves
Salt to taste
Fresh coriander leaves for garnishing
4 warm Sheermal breads to serve
*This AI-generated recipe may contain inaccuracies.