Bagara Baingan

I love this hyderabadi dish that goes so well with the hyderabadi biryani or even white rice.I prepare it once in a while because its very rarely that we can get fresh purple small brinjal's in my place.While in india whenever we used to go the market my mother used to spend a lot of time selecting the brinjals..i used to laugh at her seeing her criteia for selecting them.But now i began to realise why she spent so much time on them because even i began to do the same thing after all i have the same genes.


So i thought ok i can share my knowledge about selecting brinjals or eggplant whatever u call it..

First thing is that the brinjals should be a bit sleek,not too fat then the colour .It should be bright purple in color and the skin should be shinny not dull, Next it should not have any holes or dents on the skin.Be sure that when u cut the small brinjals look inside them to make sure they are good.I preferably cook my brinjals within day 2 or 3 from the time of purchase or even more earlier than that ,because i feel it has its freshness only for that long.

Ingredients:

10 or 12 small purple brinjals

Dry roast and make a paste

1 cup peanuts

1/2 cup seasame seeds

1/3 cup grated coconut

8 red chillies
1/2 tsp methi seeds

1 tbsp coriander seeds

1 tsp jeera

Gravy

1 big onion chopped finely

3 green chillies slit lengthwise

few curry leaves

1 tbsp chilli powder(adjust according to ur spice level)

1/2 tsp turmeric

1/2 tsp garam masala pwd(elaichi,cloves and cinnamon pwd)

1 cup tamarind juice

1 tsp ginger garlic paste

1/2 tsp mustard seeds(avalu)

salt

1 tbsp jaggery/sugar

Method:

• Make 4 slits on the brinjal but keep it intact . Then deep fry the brinjal's in hot oil for 3 mins remove n keep aside. Alternatively u can line a baking sheet with foil paper and arrange the brinjals on it n spray some oil on them bake them in the oven at 350F for 15-20mins.If u still want to avoid this u can directly put the slit brinjals in the gravy but taste will differ slightly
• Heat some oil in the pan add mustard,curry leaves and let them le.
• Then add slit green chillies,chopped onions n fry until they turn light golden yellow color
• Then add turmeric and combine ,then add the ginger garlic paste n fry till raw smell goes out.
• Next add some chilli powder and garam masala pwd ,salt,add 1/2 cup of water to make sure that spices do not burn,once the oil oozes out
• Add the grinded paste n combine fry for 3 mins ,then add 1 cup water and the tamarind water
• U can add the raw brinjals at this point combine n cover with lid.but if ur adding fryed brinjals or the oven baked brinjals u have to add them at a later stage
• Be careful because the gravy will be splurting all around,mix once in a while because it will start sticking to the pan if u dont mix for too long
• Remove the lid u can add the fryed brinjals at this point.Be near the stove n mix once in a while until the oil oozes out.,add the sugar/gaggery
• When the oil oozes out remove onto a dish and garnish with cilantro