Bagara Baingan (Hyderabadi Baby Eggplants in Peanut-Coconut Gravy)

Recipe by Cook's Hideout

Blogging Marathon# 32: Letter B Theme: A-Z Vegetarian Dishes from Andhra Pradesh Dish: B for Bagara Baingan (Baghare Baingan) Letter B stands for veggies like Beerakaya (ridgegourd), Bendakaya (lady's finger/ okra) and one of my favorite greens Bachalikura. B is also for Bellam or jaggery, a unrefined sweetener that is used widely in both savory and sweet dishes in A.P. With so many B's to choose from, I ended up choosing a dish that is very close to my heart (and tummy) and the city I'm from, Hyderabad. Hyderabadi cuisine is very famous for its Biryanis and other rich and...

Ingredients

• 12¾ eggplants
• ½ cup Peanuts ((use the ones without skins, if available))
• 2 tbsp sesame seeds
• 1 tbsp Poppy seeds
• 1 tsp Coriander seeds (Whole)
• ½ cup Coconut (Dry grated)
• 1 red onion (- small, thinly sliced)
• 2 tsps chili powder (Kashmiri red (or mix 1tsp cayenne with 1tsp sweet paprika))
• ½ tsp Turmeric
• 1 tsp Cumin seeds
• 4 chilies (Dry red - stems removed)
• 2 tsps Ginger garlic (+ paste)
• 2 tbsp tamarind (paste)
• to taste Salt

Method

1. Heat a large skillet on medium-high heat. Sprinkle in the peanuts and cook, stirring constantly until they turn lightly brown, about 3-4 minutes. Transfer them to a medium-size bowl.
2. Next sprinkle the sesame, poppy and coriander seeds into the same hot skillet and cook, stirring constantly, until they turn reddish brown and fragrant, about 1-2 minutes. Add the seeds to the peanuts.
3. Add the grated coconut to the skillet and toast until lightly browned, about 30 seconds. Add this to the peanut-spice mixture.
4. Heat 2tbsp oil to the skillet; add onions and stir fry until they turn lightly browned all over, about 7-10 minutes. Place these onions with the oil that's leftover on the peanuts mixture. Let cool slightly, then grind into a thick paste along with 1 cup of water, red chili powder, salt and turmeric.
5. Heat 2tbsp oil in the skillet over medium heat. Add the eggplants and cover and cook until their skins blister and they are fork-tender, about 12-15 minutes. Transfer the eggplants to a plate.
6. Heat 2tbsp oil in the same skillet, add cumin seeds, curry leaves and the dry red chilies. Cook for 5-10 seconds. Immediately add ginger+garlic paste and cook for 1-2 minutes or until the paste turns light brown and has absorbed the colors and aromas from the skillet.
7. Now add the peanut-coconut paste along with ½cup of water. Add the eggplants and mix gently to coat them with the sauce. Reduce the flame to medium-low; cover the skillet and simmer, stirring occasionally, until the eggplants have absorbed the flavors from the gravy, about 5-10 minutes. Serve hot with steamed rice or bagara rice or roti.

View the recipe instructions at Cook's Hideout