Hyderabadi Eggplant Recipes

HYDERABADI BAGARA BAINGAN RECIPE - INDIAN EGGPLANT CURRY

Steps:

• Heat a wok on high and then reduce the flames.
• Add raw peanuts and dry roast for 30 seconds over low flame.
• Now add sesame seeds, coconut flakes, and cashews.
• Roast all the nuts on medium-low flame for a minute.
• Turn off the heat and let this mixture cool completely.
• Add the cooled roasted nuts in a grinding jar, tomato, garlic, ginger and 1tsp of water.
• Grind to form a thick paste (you can use 1-2tsp more water if the mix is too dry).
• Keep the nut mixture aside.
• Take a clean baingan and make 2 slits on the top.
• Similarly, make slits on all baingan.
• Now take 1tsp of roasted nut paste and fill it in the slitted baingan. Keep aside.
• Similarly, fill all the baingan with the roasted nut paste and keep them aside.
• Heat 2tbsp of oil in a wok and add the roasted paste filled baingan.
• Stir fry the baingan on medium heat for a minute.
• Add 1/4 cup water, stir everything and cover the baingan.
• Let this cook on low heat for 5 minutes (stir every 2 minutes to prevent burning) The baingan stuffing will ooze out and form a thick orange-yellow gravy).
• Now remove the cover, saute and cook the almost cooked baingan for 30 seconds.
• Remove the baingan (any masala left) from the wok.
• In the same wok, add remaining oil and mustard seeds and curry leaves (cover the wok as this will splatter some oil outside).
• Let the seed splatter for 20 seconds, then add the onion paste.
• Now add all the spices, saute and let this cook for 2 minutes (low flame).
• Once the onion has cooked, add the cooked baingan along with its masala.
• Saute, add 1/2 cup water and cover the wok.
• Let this cook for 2-3 minutes over low heat.
• Once the gravy becomes thick and simmers, remove the cover and add tamarind paste.
• Saute everything to mix evenly and reduce the heat.
• Let this cook for another 2 minutes (saute every minute).
• Finally, add chopped cilantro and transfer to a serving bowl.
• If you have remaining sesame seeds, coconut flakes, sprinkle some on top.
• Serve hot

INDIAN EGGPLANT - BHURTHA

Steps:

• Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
• Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
• Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.