Bagare Baingan

Bagare Baingan

By Chef Shantanu Gupte

From Health Mange More

Prep: 10 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Hyderabadi

Key Ingredients:

Brinjals

A popular Hyderabadi dish made healthy

Ingredients

Small eggplants (baingan), slit 8
Medium onion, thinly sliced 1
Split Bengal gram (chana dal) 3 tsps
Cauliflower, grated 3 tsps
Ginger, cut into thin strips 1 inch
Garlic, finely chopped 1½ tsps
Green chillies, slit 1 to 2
Sesame seeds (til) 1 tbsp
Sunflower oil 1 tbsp
Mustard seeds 1 tsp
Fenugreek seeds (methi dana) 1 tsp
Curry leaves 15 to 20
Salt to taste
Onion seeds (kalonji) 1 tsp
Coriander powder 1 tsp
Garam masala powder 1 tsp
Turmeric powder ½ tsp
Tamarind pulp ¼ cup
Fresh coriander leaves, chopped 1 tbsp

Methods

Dry roast onion, split Bengal grams, cauliflower, ginger, garlic, green chilies and sesame seeds in a non-stick pan on low heat till browned and fragrant. Set aside to cool.
Heat oil in another separate non-stick pan, add mustard seeds, fenugreek seeds and curry leaves and saute till seeds splutter. Add eggplants, mix and saute.
Add salt, onion seeds, coriander powder, garam masala powder and turmeric powder and toss.
Add ½ cup water, mix, cover and cook till eggplants are almost done.
Transfer the roasted mixture into a grinder jar and grind to a paste with ½ cup water.
Add this paste to the eggplant mixture and mix well.
Add tamarind pulp, mix and cook till eggplants are done.
Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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