Cherry & Dennis Helper Habitat

Indian Hyderabadi Bagara Baingan

印度海得拉巴花生芝麻茄子咖喱

Indian Hyderabadi Bagara Baingan — finished dish

Total time: 65 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Baby aubergines are browned and simmered in a rich peanut, sesame, coconut and tamarind sauce.

01

Ingredients

Main ingredients

700 g baby aubergines
70 g peanuts
35 g white sesame seeds
45 g grated coconut
180 g onion

Nut-spice paste

2 tsp coriander seeds
1 tsp cumin seeds
3 pieces dried chillies
120 ml water for grinding

Curry seasoning

4 tbsp cooking oil
2 tbsp tamarind paste
1/2 tsp ground turmeric
1 tsp salt
400 ml water for curry

Hyderabadi ginger-garlic baghar

1 tbsp minced ginger
1 tbsp minced garlic
1 tsp mustard seeds
1 tsp cumin seeds
10 leaves curry leaves

Indian Hyderabadi Bagara Baingan — ingredients

02

Tools

cutting board
knife
dry frying pan
spice grinder
heavy pot
wooden spoon

Indian Hyderabadi Bagara Baingan — tools

03

Steps

Indian Hyderabadi Bagara Baingan — Wash and dry baby aubergines; keep stems and cut a cross from the base

Step 1

Wash and dry baby aubergines; keep stems and cut a cross from the base

Wash and dry baby aubergines; keep stems and cut a cross from the base.

Indian Hyderabadi Bagara Baingan — Dry-toast peanuts, sesame, coconut, coriander, cumin and dried chillies together

Step 2

Dry-toast peanuts, sesame, coconut, coriander, cumin and dried chillies together

Dry-toast peanuts, sesame, coconut, coriander, cumin and dried chillies together.

Indian Hyderabadi Bagara Baingan — Cool and blend with a little water into a smooth paste

Step 3

Cool and blend with a little water into a smooth paste

Cool and blend with a little water into a smooth paste.

Indian Hyderabadi Bagara Baingan — Heat two tablespoons oil, brown the aubergines all over, then remove and reserve them

Step 4

Heat two tablespoons oil, brown the aubergines all over, then remove and reserve them

Heat two tablespoons oil, brown the aubergines all over, then remove and reserve them.

Indian Hyderabadi Bagara Baingan — Temper mustard seeds, cumin and curry leaves in the remaining oil

Step 5

Temper mustard seeds, cumin and curry leaves in the remaining oil

Temper mustard seeds, cumin and curry leaves in the remaining oil.

Indian Hyderabadi Bagara Baingan — Finely chop onion and fry until deep golden

Step 6

Finely chop onion and fry until deep golden

Finely chop onion and fry until deep golden.

Indian Hyderabadi Bagara Baingan — Add ginger, garlic and turmeric and fry gently until no longer raw

Step 7

Add ginger, garlic and turmeric and fry gently until no longer raw

Add ginger, garlic and turmeric and fry gently until no longer raw.

Indian Hyderabadi Bagara Baingan — Add nut-spice paste and cook gently until oil separates

Step 8

Add nut-spice paste and cook gently until oil separates

Add nut-spice paste and cook gently until oil separates.

Indian Hyderabadi Bagara Baingan — Add tamarind, salt and 400 ml water; bring to a boil

Step 9

Add tamarind, salt and 400 ml water; bring to a boil

Add tamarind, salt and 400 ml water; bring to a boil.

Indian Hyderabadi Bagara Baingan — Return aubergines, cover and simmer 20 minutes

Step 10

Return aubergines, cover and simmer 20 minutes

Return aubergines, cover and simmer 20 minutes.

Indian Hyderabadi Bagara Baingan — Turn gently occasionally until tender but intact

Step 11

Turn gently occasionally until tender but intact

Turn gently occasionally until tender but intact.

Indian Hyderabadi Bagara Baingan — Uncover, thicken sauce and rest five minutes before serving

Step 12

Uncover, thicken sauce and rest five minutes before serving

Uncover, thicken sauce and rest five minutes before serving.

Common mistakes

Wet aubergines spit oil, while vigorous stirring breaks the softened vegetables.

Tips

Choose similarly sized aubergines and cook the nut paste gently to prevent scorching.