Baigan Masale Dar is another authentic recipe from Hyderabad (a Metropolis in South India) that is eaten with Parathas, Rotis (Indian flatbread) or steamed plain Rice.
Eggplants are considered to be a rich source of Iron, minerals and phytonutrients. It has high fiber content (that protects the digestive tract), low in cholesterol and has low soluble carbohydrate content, which makes it an ideal vegetable to manage Diabetes (proven medically as well!!)
So let’s make an authentic, tasty and healthy main dish, using this vegetable.
Baigan Masale Dar
- 6 baby Eggplants also called as "Indian" Eggplants
- 1/2 Red Onion sliced large, yellow onion can also be used
- 1/2 Red onion diced large, yellow onion can also be used
- 2 tbsp Peanuts
- 1 tbsp Sesame seeds
- 1/4 cup coconut shredded/ decicated/ fresh
- 1 tsp Poppy seeds or "Khus"
- 1 1/2 tsp Ginger garlic paste
- 1 1/2 tsp Red chili powder adjust to taste
- 1/4 tsp Turmeric
- 2 Green chilis or 1 jalapeno, slit
- 8-10 Curry leaves can omit if unavailable
- 1/2 tsp Cumin seeds
- 1/4 tsp Fenugreek seeds
- 1/2 tsp Mustard seeds
- 1/4 tsp Nigella sativa seeds referred to as "Kalonji" in India
- 3 whole dried red chili
- 2 tbsp tamarind paste
- 1/2 tsp Coriander
- 2 tbsp Cilantro for garnish
- Salt to taste
- Coconut oil or any cooking oil of your preference (as required)
Prepping and cooking Eggplants
- Wash Eggplants in running water and pat dry on an absorbent paper/ cloth.
- Trim the stalks. Slit each of them into 2 halves without cutting them completely.
- Soak them in salted water for 30 minutes.
- In a frying pan/ pot, heat enough oil to fry the eggplants. (Ensure that they are nicely drained). Cover the pan while frying eggplants to prevent spattering. Once evenly cooked on all sides, remove them and let excess oil drain by placing them on an absorbent.
- Remove excess oil and keep the pan/ pot aside.
Peanut and Sesame Sauce
- Heat sufficient oil in a non stick pan for frying onion slices until they turn golden brown.
- Strain them out and dab out extra oil by placing them on an absorbent tissue.
- In a separate sauce pan roast peanuts, sesame seeds, poppy seeds & coconut.
- In a blender/ food processor add the fried onions, peanuts, sesame seeds, poppy seeds & coconut. Add a little water if required and obtain a smooth paste.
Bringing the curry together
- Use the pan/ pot (withsufficient oil for cooking) that was for frying eggplants to make the sauce.
- Once the oil is heated, add curry leaves, dried red chillies, cumin seeds, mustard seeds, fenugreek seeds and Nigella sativa seeds. Fry them for a minute.
- Add the diced onions and cook for 5 minutes or until the onions turns pink and translucent.
- Now add ginger garlic paste and slit green chilis and cook for a minute or until the raw aroma of ginger and garlic is gone (about 1 minute).
- Next add red chill powder and turmeric and cook for 1/2 a minute.
- Now add the Peanut sesame paste paste and water to get a semi gravy consistency and bring it to a boil.
- Add tamarind paste and let it simmer for 10 minutes before adding fried eggplants.
- Next add coriander, green chillies and salt and let it simmer for additional 10 minutes, stirring occasionally. (Water can be added to maintain the gravy consistency).
- Transfer the pan contents into a serving dish and garnish with chopped cilantro leaves.
- Serve with "Parathas", "Rotis" or plain steamed white rice. Enjoy!
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