Wednesday, July 7, 2010
If you have ever been to a Hyderabadi wedding, you would have certainly tasted the famous Bagara Bairan (small brinjal’s in tasty gravy). I tried this recipe many times and never been disappointed so far. This goes perfect with roti/naan bread/white rice and most importantly Hyderabadi Biryani! Trust me when I say, no Hyderabadi wedding is complete without Bagara Baigan. It’s fairly simple, try this out!
Pardon my photography skills. I shouldn’t have used the flash.
The below recipe is for 14 small, round brinjals. Reduce/increase the quantity as needed.
Brinjals (obviously): 14
Ground nuts: 2 tbsp
Sesame Seeds: 2 tbsp
Grated Coconut: 4 tbsp
Onions: 2, finely chopped
Ginger Garlic Paste: 1 tbsp
Turmeric powder: 1 pinch
Cumin Powder: 1 tsp
Coriander powder: 1 tsp
Chili powder: 1 tsp
Garam Masala: 1 tsp
Tamarind: small lemon size melted in a cup of water (or according to taste)
Oil for frying
• Dry roast groundnuts, sesame seeds and coconut until you get the aroma and grind them fine with a little water. Actually roast them separately, not like lazy bum (like me) who roasts everything together.
• Wash the bringal’s and slit them length wise (crisscross), making sure that you stop as you are nearing the tip. Fry these in 2 tbsp of oil until brinjals change color and are ¾ cooked and remove from the pan. .
• In the same pan, add tbsp oil and fry the onions until translucent. Then add ginger garlic paste and fry for another 1 min.
• To this, add the ground powder of nuts, sesame and coconut. Fry for ½ min and then add cumin, coriander, turmeric, chili powders and salt.
• Fry for another 2 minutes and add tamarind water and mix.
• Now, add the fried brinjal’s, gently stir and cover cook for another 5-8 minutes or until the gravy thickens.
• During this cover cook method, brinjals would cook to perfection.