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Bagarae baigan / Brinjal curry
Afsar Azeez

Bagarae baigan / Brinjal curry

5 from 5 votes
Bagarae baigan ka salan / Brinjal curry, is a Hyderabadi dish which is a perfect accompaniment with Biryani ( mutton, chicken, egg, vegetables) puloa, khichdi, jowar roti and even paratha. The curry gets its rich flavorful taste from the masala paste which is prepared using nuts & delicious ingredients such as groundnuts, coconut, sesame and poppy seeds ,and mild tangy taste from tamarind. India is having diverse culture and therefore Indian cuisine is diverse, each vegetable is prepared in different ways and varies in different regions. Some prepare this curry by first frying the brinjals and then add in the gravy. I have sauted the brinjals after stuffing them with the masala paste. It gives a unique flavor and yummy taste. Do try this recipe.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Salad
Cuisine: Hyderabadi, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 250 gms Brinjal
  • 1 Onion medium chopped
  • 3 tbsp Oil vegetable
  • 1/2 tbsp Tamarind tightly packed
  • 2-3 sprigs Corriander leaves
  • 1 tsp Salt as per taste
  • 1/2 cup Groundnuts/ peanuts
  • 1/4 cup Coconut powder
  • 1/2 tbsp Sesame seeds
  • 1/2 tbsp Poppy seeds
  • 1 tsp Red chilli powder
  • 1 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Garam masala OR 2 cardamom, 2 cloves, 1/4 th inch cinnamon
  • 1/2 inch Ginger
  • 3 pods Garlic
  • 1 tsp Jaggery optional

Equipment

  • Pressure cooker
  • Mixer
  • Tawa
  • Deep pan

Method
 

  1. Dry roast the following :
    Peanuts, coconut powder , sesame seeds, poppy seeds, and grind to a smooth paste along with ginger ,garlic, red chilli powder ,coriander powder, turmeric powder, salt and garam masala.
    IMPORTANT : add required amount of water, masala paste must not be very thin,it must be semi thick. So that it will be easy to stuff in brinjals.
  2. Remove half stalk and slit the brinjals into four quarters from bottom keeping the stalk and top portion intact. Keep them immersed in salt water for 5 minutes. Remove from water and stuff the masala paste, keep aside the stuffed brinjals and also the remaining paste.
  3. Heat oil in pressure cooker or pan.
  4. And onions and saute until they turn light brown.
  5. Now add the stuffed brinjals and saute for 3 to 4 minutes ,turning them on each side
  6. Then add the remaining masala paste and saute.
  7. Add water just enough to cover the brinjals, and pressure cook for 2 whistles on medium flame, then switch it off.
  8. Open the lid, add tamarind pulp, and 1 teaspoon of jaggery (optional) and cook for 5 minutes, stirring in between,other wise the curry will tend to stick to bottom.
  9. Taste the curry and add salt and chili powder (if needed) accordingly, and also the water, consistency should neither be thin nor too thick.
  10. Cook on slow flame for 2 to 3 minutes, until oil separates. Curry is ready.

Notes


My family prefers Brinjals to be cooked soft i.e, the skin also must be soft, not mushy. So I prepare in pressure cooker.
If u want to cook in a pan,then instead of pressure cooker, u can replace pan and follow the same steps, cover with the lid and cook until brinjals becomes soft. Using pressure cooker I save time too.