Hyderabadi Style Baghara Baingan Recipe

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Directions

For the coconut and sesame paste

• In a pan add sesame seeds, coconut, peanuts, ginger, garlic and onions and dry roast on a low flame for 3 minutes.
• Add the turmeric powder, coriander powder, cumin seeds powder, chili powder and tamarind paste, switch off the flame and blend to a smooth paste by using ½ cup water and keep it aside.

How to proceed

• Slit the brinjals, lengthwise, into four and do not cut the stem and heat the oil in a deep non-stick pan, add the mustard seeds, fenugreek seeds and nigella seeds and fry on a medium flame for 30 seconds.
• When the seeds crackle, add the brinjals, curry leaves and green chilies and fry on a medium flame for 3 minutes and stir occasionally and drain it on a tissue paper and keep it aside.
• In a pan, add the coconut and sesame paste, mix it well and cook on a medium flame for 2 minutes and stir occasionally.
• Add the cooked brinjals, ½ cup of water and salt, mix it gently and cover with a lid and cook on a medium flame for 5 minutes and stir occasionally and switch off the flame and garnish with coriander leaves and serve it with vegetable Biryani.

• Energy 221 cal
• Protein 2.9 g
• Carbohydrates 7.6 g
• Fiber 8.4 g
• Cholesterol 0 mg
• Vitamin A 216.7 mg
• Vitamin B1 0.1 mg
• Vitamin B2 0.1 mg
• Vitamin B3 1.4 mg
• Vitamin C 13.7 mg
• Folic Acid 37.3 mg
• Calcium 96.8 mg
• Iron 1 mg
• Magnesium 0 mg
• Sodium 3.6 mg
• Phosphorus 0 mg
• Potassium 225.6 mg
• Zinc 0.9 mg

Meghna Nath