Baghare Baingan

Baghare Baingan is a rich Hyderabadi cuisine. Owing to its Moghalai and Persian heritage, Hyderabadi food has the royal Nizami style imbibed in it. This dish has shallow fried brinjals simmered in coconut-peanut gravy. It has the addition of lot of oil secreting ingredients - sesame, peanut, coconut plus khus khus and cashews making it rich, delicious but at the same time heavy in calories. But occassional indulgence of such a delectable dish should not be counted as a sin. Right na?

Ingredients:

Brinjals(small violet ones) - 4
Grated Coconut - 2 tablespoon
Dhania seeds - 2 tsp
White sesame seeds - 3 tsp
Khus Khus - 1/2 tsp
Peanuts - 1 tablespoon
Turmeric powder - 2 tsp
Chilli powder - 3 tsp
Tamarind Paste - 2 tsp
Cashews soaked in water - 5 to 10
Onion - 1 big
Ginger Garlic paste - 1.5 tsp
Oil - 2 tablespoon
Salt to taste
Coriander to garnish

Method:

1) Heat a tsp of oil and fry the chopped onions till dark brown. Set aside. Fry dhania,sesame,khus khus,peanuts and coconut one by one. Grind all this together including onions and cashews into a smooth paste. Mix tamarind paste, turmeric and chilli powder with this.
2)Slit the brinjal like + at the base.Retain the stem if you like it or have it cut.
3)Heat oil in a pan and arrange the brinjals. Turn occasionally and cook all the sides. Keep aside.
4)Heat the remaining oil, season with jeera and dry chillies.Fry the ginger garlic paste. Add the ground coconut paste and cook for 2 min.
5)Add 1 to 2 cups water, salt and bring it to boil. Add the brinjals and cook for a while till the masala gets into the brinjal.
6)Garnish with coriander and serve hot with roti or rice.

I served it with peas pulav, which would be my next entry for kwik fix series. So, look forward to it.