Bhagare Baingan
Bhagare Baingan is a traditional dish of Hyderabad Deccan India. Hyderabadi is a term used in Karachi for those peoples migrated from India to Pakistan on partition. Hyderabadi Colony in Karachi near Karachi central jail is named after settlers of Hyderabadi community. This dish is cooked not only regularly on week days but on wedding occasion also. My friend Ahmed Ali Khan QC Manager at Shan Food is also belongs to this community, I dedicate my this recipe to Ahmed Ali Khan and His Mother who was the Principal of Cadit College Steel Town Karachi.
Ingredients:
- Ingredients for this recipe can be divided into many categories for explanation.
Main Ingredients:
- Baingan (Brinjal/Aubergine/Eggplant) 8-10 nos.
- Oil For Baingan Frying as required (1-2 Cup)
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Imli (Tamarind) soaked in water and seeds removed 50 g
Nuts and Masala Paste Ingredients:
- Moong Phalli (Peanut) roasted 50g
- Khashkhash (Poppy seeds) soaked, washed and roasted 1 teaspoon
- Til (sesame seeds) roasted 2 teaspoon
- Coconut (desicated) roasted 2 teaspoon
- Coriander seed whole roasted 2 teaspoon
- Cumin seed whole roasted 1 teaspoon
- Onion whole , dry roasted in frying pan, cooled then chopped 2
- Gurr (jaggery) 2 teaspoon
- Salt to taste
- Red Chilli powder to taste
- Haldi powder 1/2 teaspoon
Bhagar (Tempering) Ingredients:
- Oil 1 +1/2 Cup
- Mustard whole 1 teaspoon
- Cumin seed whole 1 teaspoon
- Methidana 1/4 teaspoon
- Red Chilli whole 6-7
- Karri Patta 10-12
- Kalounji seeds 1/2 teaspoon
- Fresh Coriander leaves
- Cut Brinjal from bottom towards top green stem part in X manner, the green stem will remain intact.
- Fry these brinjals after cutting in oil , one by one or all , remove from oil and keep aside.
- Mix and Grind all nuts and masala paste ingredients in a grinder or sil batta to a fine texture. Keep aside.
- Now in a pan heat oil , add bhagar ingredients and fry for 2 minutes on low heat, then add ginger and garlic paste and prepared nuts and masala paste and fry till oil separates out.
- Now add imli water and fried brinjal and 1 glass water and cook on medium flame till brinjals are fully cooked.
- Garnish with Fresh Coriander leaves.
- Delicious Bhagare baingan dish is ready. Serve with Fried Rice/Boiled Rice and Roti .
