Bhagara Baigan (slow cooked Eggplants with Peanut and Sesame paste)
Bhagara Baigan (slow cooked Eggplants with Peanut and Sesame paste) is a traditional & authentic 'Hyderabadi' recipe that goes well with Parathas, Rotis (Indian flatbread) or steamed plain Rice.
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Servings: 4 Servings
Calories: 211kcal
Ingredients
For the paste
- 1 lbs small, round, purple eggplants or 1/2 kg eggplants (available in Indian grocery stores)
- 1 medium sized Red Onion sliced
- 2 tbsp Peanuts
- 1 tbsp sesame seeds or 'til'
- 1 tbsp poppy seeds or 'khus khus' (optional)
- 1 tsp Ginger garlic paste
- 1/2 tsp Turmeric
- 1 1/2 tsp Red chilli powder or according to your taste
For tempering
- 5-6 nos Green chili or Thai green chilis, slit. You can adjust the number according to your preference
- 8-9 nos curry leaves Available in Indian grocery stores or 'Wholefoods' grocery stores
- 1/2 tsp Cumin seeds
- 1/2 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds
- 1/4 tsp Nigella seeds or 'Kalonji'
- 2 tbsp Cilantro chopped for garnish
- 2 tbsp cooking oil
Other Ingredients
- Salt For soaking slit eggplants
- Salt to taste For the paste
- water For soaking slit eggplants and for paste
- 1 1/2 tbsp oil/ ghee or butter For caramelizing onions
Instructions
- Wash eggplants and trim the stalks.
- Now slit them into 4 without cutting till the tip. Soak them in salted water for 20-30 minutes.
Making the paste
- Heat oil/ ghee or butter in a frying pan. Caramelize the sliced onions.
- Strain them out and dab out extra oil by placing them on an absorbent tissue.
- In a separate sauce pan roast peanuts, sesame seeds and poppy seeds (optional).
- In a blender/ food processor add the fried onions, tamarind pulp, peanuts, sesame seeds, poppy seeds (optional), red chili powder, turmeric powder, ginger garlic paste and salt to taste. Add a little water if required and obtain a smooth paste.
Stuffing and cooking eggplants
- Drain eggplants and dab them on an absorbent tissue.
- Fill each eggplant with the above paste and keep them aside. Retain left over paste.
- Heat oil in a non stick pot. Add Nigella seeds, Fenugreek seeds, cumin seeds, mustard seeds, curry leaves and slit green chilis. Let them fry for a minute.
- Now add the stuffed eggplants and the remaining paste.
- Let it cook on low heat covered until the eggplants are cooked.
- Stir in between.
- Once cooked and oil separates, transfer it to a serving dish and garnish with chopped cilantro.
- Enjoy with Parathas, Rotis (Indian flatbread) or plain steamed Rice.
Notes
Salting eggplants before cooking, draws off its bitter juices and improves its flavor.
If you don't find curry leaves, omit the ingredient all together.
The nutritional value is for 1 serving. Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.
Nutrition
Calories: 211kcal | Carbohydrates: 13g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 23mg | Potassium: 378mg | Fiber: 5g | Sugar: 5g | Vitamin A: 413IU | Vitamin C: 85mg | Calcium: 92mg | Iron: 2mg
Tried this recipe?Mention @aakruma or tag #heartycooksroom!