Bagare Baigan is popular Hyderabadi recipe made with eggplants/brinjal which is usually served with Biryani. In India, Eggplant is considered as king of vegetables and this is recipe takes eggplants to higher level. There are many variations of this recipes. This variation is easy and considerably quick to make and is similar to Mirchi Ka Salan which I posted earlier. The gravy is thick and rich with the paste of roasted peanuts, sesame seeds and fresh coconut. It has nice sour taste to it with tamarind extract used. Eggplant is carefully stuffed with the paste and cooked to perfection. I served it on my Friday Feast with Vegetable Pulav/Pilaf and it was irresistibly good. It goes well with dinner rolls or roti or steamed rice.

Bagare Baigan/ Spicy Eggplant Gravy

Servings: 6

Ingredients:

Small Eggplants: 6

Peanuts: 4 tbsp

Sesame Seeds: 3 tbsp

Dried Coconut Powder: 3 tbsp (Use grated fresh coconut for better taste)

Fenugreek Seeds (methi): 1/2 tsp

Dried Red Chilies: 2

Coriander Seeds: 1 tbsp

Cumin Seeds: 1 tsp

Red Chili Powder: 1 tsp

Turmeric Powder: 1/2 tsp

Salt: 1 tsp (as per your taste)

Onion: 1 large, chopped roughly

Ginger-Garlic Paste: 1 tbsp (Or 1 inch ginger and 5-6 garlic cloves)

Tamarind: 1 lemon size ball

Water: 2 cups

Oil: 2 tbsp+1 tsp

Procedure:

1. Clean the eggplants and slit them criss-cross 3/4th deep length wise. Drop them in clean salt water to remove bitterness and set aside
2. Dry roast peanuts, sesame seeds, coconut, coriander seeds, cumin and red chilies separately and transfer to blender (Do not let these brown)
3. Blend the above ingredients and also add ginger-garlic paste, salt, chili powder, turmeric and fenugreek seeds
4. In a wide non-stick pan, add tsp of oil and saute onions until translucent. Just let them sweat for 2 mins and transfer to the blender with powder
5. Blend with little water and make a thick paste. (Do not add too much water)
6. Stuff the paste into eggplants carefully one by one and set aside
7. Add 2 tbsp of oil to hot pan and add the stuffed eggplants. Cook cover for 10 mins stirring for every min to avoid burning
8. Now add remaining paste to the pan and saute for 3-4 mins until oil leaves at the edges and gravy moves smoothly
9. Prepare tamarind extract by adding hot water to tamarind and add to the pan
10. Cook covered at medium-high for 15 mins and check the seasoning and adjust
11. Cook until the gravy has desired consistency and eggplant is cooked. Garnish with coriander leaves.