Bagara Baingan Hyderabadi Brinjal

Method

1. 1

   Make the nut-coconut paste: Dry roast peanuts, sesame seeds, coriander seeds and cumin seeds separately in a dry pan until lightly golden and fragrant. Let cool. Grind in a mixer with fresh grated coconut and 4 tbsp water to a smooth, thick paste. Keep aside.

2. 2

   Prepare the brinjals: Wash the small round brinjals. Make 2 deep cuts from the bottom of each brinjal upward in a cross (+) shape — cut until 1 cm from the stem. The brinjal should open like a flower but stay in one piece. Soak in salted water for 5 minutes to prevent browning.

3. 3

   Fry the brinjals: Heat 3 tbsp oil in a wide pan on medium. Drain and pat dry the brinjals. Place in the pan. Fry stirring occasionally for 5 to 6 minutes until lightly golden and partially cooked. Remove and keep aside.

4. 4

   Make the gravy base: In the same oil add the finely chopped onions. Cook on medium heat for 10 minutes until golden. Add ginger paste and garlic paste — stir 2 minutes. Turn to low heat. Add red chilli powder and turmeric — stir 2 minutes.

5. 5

   Add the nut paste: Add the ground peanut-coconut paste to the pan. Stir continuously on medium heat for 5 minutes until the paste cooks into the oil and becomes very fragrant. This cooking of the paste is essential.

6. 6

   Add tamarind water: Pour in the strained tamarind water. Add jaggery and salt. Stir well. Bring to a simmer.

7. 7

   Add the fried brinjals: Gently place the partially fried brinjals into the simmering gravy. Spoon some gravy inside the cross cuts.

8. 8

   Cook covered: Cover the pan. Cook on medium-low heat for 12 to 15 minutes until the brinjals are completely tender when pierced with a knife and have absorbed the peanut-tamarind gravy.

9. 9

   Check and adjust: Taste the gravy — it should be pleasantly sour from the tamarind, with a nutty creaminess from the peanut paste and the right heat from the red chilli. Adjust salt and sourness.

10. 10

    Garnish and serve: Add coriander leaves. Serve with Hyderabadi biryani, roti or rice.

11. 11

    Note: Bagara Baingan is the inseparable companion of Hyderabadi Biryani — at any traditional Hyderabadi feast, the biryani is always served with bagara baingan on the side. Bagara means tempering in Urdu. The peanut-sesame-coconut gravy base is a specifically Hyderabadi technique that reflects the region's location at the crossroads of North and South Indian cooking traditions.