Hyderabadi Baghaar e Baingan मसालेदार हैदराबादी बैंगन का सालन बघारा बैंगन

For Ground Peanut Coconut Sesame

• In a hot pan add peanuts and dry roast them for 1 minutes.
• Now add grated coconut and continue roasting for a minute.
• Then add the sesame seeds and continue roasting until it’s properly roasted.
• Remove and cool down then grind it into a fine powder. And keep aside for further use.

For Powered Masala

• In a hot pan add coriander seeds, cumin seeds and roast it until fragrant then grind it into a fine powder.

For Fried Eggplant

• Heat oil in a kadai on medium heat and deep fry the eggplants until light golden and cooked.
• Remove on an absorbent paper and keep aside for further use.

For Tempering

• Heat peanut oil in a pan and add curry leaves, cumin seeds, onion seeds and let them crackle then keep aside for further use.

For Gravy

• In a kadai heat peanut oil then add green chillies, charred onion paste and saute for a minute.
• Then ginger-garlic paste, turmeric powder, powdered masala, curd and continue sauteing for 2 minutes.
• Now add ground peanut coconut sesame seeds and saute until fragrant.
• Add curry leaves, salt, water and cook for 4-5 minutes.
• Now add tamarind pulp, jaggery then stir it once and continue cooking for 1-2 minutes. And switch off the flames.
• Pour this in a serving plate then place the fried eggplants then pour hot tempering on it .