Bagara Baingan/Hyderabadi Bagara Baingan Recipe

                                                              I am posting this recipe for my blogging friend and I hope she likes it.I picked up the purple small brinjals y'day when i went vegetable shopping to make this subzi today.     Bagara Baingan is a traditional hyderabadi Brinjal subzi.It is a great accompaniment for Biryani,pulao and Jeera pulao.In the traditional way the brinjals are deep fried and added to the gravy but i have not deep fried them.There is a smoky flavour to this dish traditionally but i have made it in a simple way!!!

You will Need

• 6-8 small purple Brinjals
• Two Onions(chopped)
• Four tbs of Oil
• Few Curry Leaves
• Half cup Tamarind water
• 1/4tsp Turmeric Powder
• 1/2tsp Chilli powder
• Onet tsp Jaggery
• 1/2tsp Ginger garlic paste
• Salt to taste

To Roast and Grind

• One Onion
• Two tbs Peanuts
• Two tbs Coconut powder
• One tsp Sesame Seeds
• One tsp Poppy seeds
• One tsp Nigella seeds(Kalunji)
• Half tsp Methi seeds
• Half tsp Cumin seeds
• Half tsp Mustard seeds

How to

• Slit the brinjals and shallow fry them in two tsp oil and keep it aside.

•  Dry roast the things given under roast(the traditional recipe says to roast every ingredient seperately) and grind into a paste by adding water.

• Heat rest of the oil and crackle cumin seeds and fry chopped onions and curry leaves.Add ginger garlic paste and fry furhter.

•  Add the ground paste,turmeric powder,salt and chilli powder and fry.(it might stick to the bottom because it is a thick gravy)keep stirring often.

•  Add tamarind water and jaggery and let it boil till the raw smell of tamarind goes.

•  Glide the brinjals in the gravy and simmer it for few minutes until the gravy thickens and brinjals absorb the masalas.

• Enjoy it with some biryani or any type of Roti!!!