Sunday, April 12, 2015



I often make dishes using small brinjals. Two of them which appear in this blog are the Maharashtrian- style Barli Vaangi and our Konkani-style Vaingana Puddi Sagle.

Today's brinjal dish is made in the Hyderabadi-style. What I like most of all about some of the dishes from Andhra is the use of sesame seeds, peanuts, tamarind and  coconut to make the masala which goes into the dish. One such dish is Hyderabadi Baghara Baingan made with brinjals (baingan) adapted today from the celebrated chef, Tarlaji Dalal.

This tasted great when served with hot rotis.

  • Brinjals, 8-10
  • Mustard Seeds, 1/4 tsp
  • Fenugreek Seeds, 1/4 tsp
  • Nigella Seeds, (Kalonji) , 1/4 tsp
  • Curry Leaves, 8-10
  • Green Chillies, slit, 3
  • Oil, 3-4 tbsp 
  • Salt, to taste
  • Coriander leaves, chopped, 2 tbsp - for garnishing
For the Masala:
  • Sesame Seeds, (Til), 2 tbsp
  • Coconut, grated, 2 tbsp
  • Peanuts, 2 tbsp
  • Ginger, chopped, 1 tsp
  • Garlic, chopped, 1 tsp
  • Onions, chopped, 1/4 cup
  • Turmeric Powder, 1/4 tsp
  • Coriander Powder, 1 tsp
  • Cumin Seeds Powder, 1 tsp
  • Chilli Powder, 1 tsp
  • Tamarind Pulp, 1 tsp

Wash and slit the brinjals lengthwise into four, taking care to leave the stems intact. Keep aside
Prepare the masala by first dry roasting the sesame seeds, coconut gratings, peanuts, chopped ginger, chopped garlic and chopped onions in a pan over slow flame
Dry roast these ingredients till they give off a nice aroma and are lightly browned
To the roasted ingredients add the turmeric powder, coriander seed powder, cumin seed powder, chilli powder, and tamarind pulp
Transfer this to a mixer and grind it to a smooth paste adding 1/2 cup of water. Keep aside.
In a thick-bottomed kadhai, add oil and once it gets heated, add the mustard seeds, fenugreek seeds and nigella seeds.
When they splutter, add the slit brinjals, curry leaves and slit green chillies and saute over medium heat for a couple of minutes. Remove and keep aside.
In the same pan, add the ground masala  and cook till the masala leaves the sides of the pan
Now add the cooked brinjals, 1/2 cup of water and salt 
Cover the dish and cook over slow flame till the brinjals are soft and done
Serve hot, garnished with chopped coriander leaves.

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