
Hyderabadi Baghaar e Baingan मसालेदार हैदराबादी बैंगन का सालन बघारा बैंगन
Hyderabadi Baghaar-e Baingan, or Nune Vankaya Kura in Telegu is nothing short of a trademark of its cuisine. Spicy gravy में छोटे बैंगन, उसमें मसालों का स्वाद और एक स्पेशल तड़का..
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 .