Thursday, October 8, 2009

Hyderabadi Baghare Baigan


1. Small Brinjals 15-16 nos
2. Turmeric Power 1/4 tsp
3. Red chilli Powder 1-2 tsp or as per need
4. Coriander Powder 2 tsp
5. Kaala masala 1/2 tsp or a little more
6. Curry Leaves 10-15 nos
7. Cumin Seeds 2 tsp
8. Green Chillies 2-3
9. Tamarind paste 2 -3 tsp or as per your taste
10. Ginger ad garlic paste 2 tsp
11. Salt as per taste
12. Oil 1/2 cup

Ingredients for Masala:

1. Onions 3 large
2. Dried grated coconut 3/4 cup
3. Sesame seeds accurately half quantity of coconut
4. Groundnuts 20-25 nos
5. Cumin Seeds 1 tbsp

Preparing the Masala:

1. Dry roast the grated coconut, sesame seeds, cumin seeds and groundnuts separetly on medium heat. Keep on stirring continuosly so that any ingredient doesnt get burnt. We dry roast them separately because all the above ingredients takes different time to roast.

2. Take a shallow pan, add about 3-4 tbsp of oil and add roughly chopped onions to it. Mix it properly and fry till it changes colour to a nice golden brown. You can add oil if you feel the onions are getting burnt.

3. Once the onions are done keep it aside and add 1/2 a cup of water to it.
4. Firstly grind all the dry ingredients, ie coconut, sesame, cumins and groundnuts to a nice powder. Now add the fried onions along with its water and grind this into a very fine paste. Add water if needed.

1. Wash the brinjals well, cut the stem a little, leaving the canopy in place and cut ¾ of the length of each brinjal into a criss cross, leaving attached at the other end.

2. In a large vessel add oil and shallow fry brinjals till it changes its colour and are a little soft, fry for atleast 10 mins on medium high heat, add a little salt while frying. When done set aside.

3. In the same vessel add a little more oil, once hot add the curry leaves and cumin seeds. Fry for a a few seconds taking care that the cumin seeds doesnt get burnt.
4. Now immediately add the masala paste to it and cook on low heat, keep stirring continuously.

5. After 20-30 mins add turmeric powder, coriander powder, and red chilli powder, mix it very well and let it cook on low heat again till the oil floats on top.

6. Once you see a lot of oil on top add the fried brinjals to this masala, mix well and add 2 cups of water(u can add less or more depending on the consistency u want) and cook till the brinjals softens on medium high heat.

7. Once the brinjals are soft add tamarind paste or tamarind water to this masala(REMEMBER: ADD TAMARIND PASTE VERY SLOWLY SO THAT U CAN CHECK HOW MUCH SOUR U WANT UR GRAVY TO BE).

8. Add salt and kaala masala to the gravy and cook for another 10 mins on medium heat.

9. Serve with plain rice or naan

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