मसालेदार हैदराबादी बैंगन का सालन Hyderabadi Baghaar e Baingan बघारा बैंगन

45-50 minutes
2-4
Hyderabadi
मसालेदार हैदराबादी बैंगन का सालन Hyderabadi Baghaar e Baingan बघारा बैंगन Recipe - Ranveer Brar

Ingredients

For Ground Peanut Coconut Sesame

1 cup Peanuts (मूंगफली)

¾ cup Coconut – grated (नारियल)

½ cup Sesame Seeds (तिल के दाने)

1 tsp Salt (नमक)

 

For Powered Masala

2 tbsp Coriander Seeds (धनिया के बीज)

1 tbsp Cumin Seeds (जीरा)

 

For Gravy

2 tbsp Peanut Oil (मूंगफली का तेल)

3-4 fresh Green Chillies – slit in half (हरी मिर्च)

3 Charred Onion Paste (भुने हुए प्याज का पेस्ट)

½ tsp Ginger-Garlic Paste (अदरक लहसुन का पेस्ट)

¼ tsp Turmeric Powder (हल्दी पाउडर)

½ tsp Powdered Masala (पिसा हुआ मसाला)

1 heaped tbsp Curd (दही)

¼ cup Ground Peanut Coconut Sesame (पिसा हुआ मूंगफली नारियल और तिल)

1 sprig Curry Leaves (कड़ी पत्ता)

Salt to taste (नमक स्वादानुसार)

Water (पानी)

½ tbsp Red Tamarind Pulp (लाल इमली का गूदा)

1 tsp Jaggery (गुड)

 

For Fried Eggplant

8-10 small Eggplants – cut in half, not all the way through (बैंगन)

Oil for frying (तेल तलने के लिए)

 

For Tempering

1 tbsp Peanut Oil (मूंगफली का तेल)

1 sprig Curry Leaves (कड़ी पत्ता)

½ tsp Cumin Seeds (जीरा)

½ tsp Onion Seeds (कलौंजी)

 

For Garnish

fresh Coriander leaves (धनिया पत्ता)

 

Process

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 .

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