Roasted Baingan In Spiced Masala Gravy
Hyderabadi baingan masala is a culinary delight best served over your favourite rice. Lightly roasted baby eggplants are simmered in a spiced peanut-sesame seeds-coconut-tomato gravy.
Servings: 4
Calories: 13kcal
Ingredients
- Purple brinjals – 12, small, slit
- Oil – 2 tbsp
Dry Roast and Grind:
- Peanuts – 2 ½ tbsp
- Sesame seeds – 2 ½ tbsp
- Coconut – 3 tbsp grated
For the gravy:
- Mustard – 1 tsp
- Cumin seeds ½ tsp
- Asafoetida– a pinch
- Curry leaves – 2 sprigs
- Green chillies – 2 slit
- Onion – 1 medium, finely chopped
- Ginger-garlic – ¾ tsp
- Tamarind paste – ½ tbsp
- Turmeric – ¼ tsp
- Chilli powder – ½ tsp
- Coriander powder – ½ tbsp
- Cumin powder – 1 tsp
- Garam Masala – ½ tsp
- Salt – ½ tsp
- Oil – 1tbsp
- Jaggery - ½ tsp
- Coriander leaves – 2 tbsp, chopped
- Water – 1 cup
Instructions
- Dry roast peanuts and sesame seeds in a frying pan on low heat till the ingredients turn light brown. Add freshly grated coconut, sauté for 1-2 seconds and remove from stove. Cool and grind the ingredients to a smooth paste with a little water.
- Wash and slit the baby brinjals lengthwise into four, keeping the stem intact.
- Heat oil in a frying pan and sauté the brinjals over medium heat till they soften. Remove and keep aside.
- Add some more oil to the same pan and sizzle mustard and cumin seeds and fresh curry leaves.
- Next add a pinch of hing, green chillies and chopped onions. Fry till the onions start to brown.
- Add ginger-garlic paste and sauté till the raw smell disappears.
- Tip in the ground paste and let it cook for a couple of minutes, till the mixture starts to leave the sides of the pan.
- Add the spices – salt, turmeric, coriander powder, jeera powder and chilli powder. Mix everything together.
- Slide in the fried brinjals. Add tamarind paste, garam masala powder and combine everything well.
- Add a cup of water, stir and cook covered till the brinjals are done and the gravy starts to thicken to desired consistency.
- Mix in jaggery and turn off the gas.
- Garnish with freshly chopped coriander leaves and serve Bhagara Baingan with Rice or Chapathis.