Hyderabadi Baghare Baigan Recipe | Hyderabadi Cuisine | Delicious Treat For Veg Lovers

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds offer healthy fats while sunflower seeds are often less expensive.

coconut

🥗Healthier: coconut flour

💰Cheaper: shredded coconut

Coconut flour is lower in calories, while shredded coconut is often more affordable.

Wash the baby eggplants and dry them with a tissue paper.

Make cuts in the eggplants in a '+' shape, leaving an inch of distance between cuts.

Heat oil in a pan and fry the eggplants until they are 50% cooked, turning them every 4-5 minutes on medium heat.

Set the fried eggplants aside and prepare the gravy ingredients.

Roast white sesame seeds, coconut, and peanuts in a pan with a tablespoon of oil until light pink.

Transfer the roasted mixture to a bowl and blend it into a paste with a little water.

In the same pan, sauté the curry leaves and chopped green chilies for a few seconds.

Add the onion paste and fry on medium to high flame for 3-4 minutes until it changes color.

Add ginger-garlic paste and the powdered spices, frying for another 3-4 minutes until the raw flavor is gone.

Add the blended peanut-sesame-coconut paste to the pan and cook for 3-4 minutes until oil starts to release from the surface.

Stir in the tamarind pulp and bring the gravy to a boil.

Add the fried eggplants to the gravy and cover, cooking on low flame for 10-12 minutes until the eggplants are tender.

Garnish with chopped coriander and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens