Baghara Baingan - known as Baingan ka Khatta as well - is a famous dish in Hyderabad and Bangalore, especially paired with Mutton Biryani , Dum Pukht Biryani or Vegetable Biryani and is served at weddings. Another similar accompaniment is Mirchi Ka Salan. I've tried to prepare Baghara Baingan recipe a few times, and this one is spot on. That's why it is here :) Try it!
Spice Paste:
2 tbsp oil
1 medium onion, finely chopped
1 tsp poppy seeds
1 tsp sesame seeds
Curry Ingredients:
4-6 aubergines
4 tbsp oil
1 medium onion, sliced
1 tbsp ginger-garlic paste
2 tsp zeera-methi powder
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt
4 medium tomatoes, pureed
3 dried red chillis
1 tsp black peppercorns
6 curry leaves
6 tbsp tamarind pulp
1 tsp ground fresh coconut
2 tbsp chopped coriander leaves
4 green chillies
Method:
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Cut the brinjals into quarters half way. Fry in about 2 tbsp oil for a few minutes till the color changes and the brinjals soften. Turn the brinjals to fry on all sides. When done, keep aside.
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Fry the paste ingredients till the onions turn pink. Keep aside to cool. Blend to a paste.
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Heat oil in a heavy pan and fry the sliced onions until golden brown. Add the ginger-garlic paste and fry for a few seconds.
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Add in the spice powders and the pureed tomatoes. Stir.
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Add the blended paste and let it simmer. Add the red chillies, peppercorns, and curry leaves. Stir and let it simmer for about 5-6 minutes.
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Add the fried aubergines and cook till tender.
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Pour in the tamarind pulp and cook the gravy for about 10-15 minutes.
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Blend in the coconut paste and stir. Add the chillies and coriander leaves and simmer till the oil separates.
