This is an authentic Hyderabadi dish. Without Bagara baigan on the side, even delicious Biryani is incomplete. It needs lots of prep work than the actual cooking. It can be done very easily, if all the ingredients are kept ready before cooking. The procedure is almost the same for Mirchi- ka- salan and Bagara Baigan. Some people use Jagerry to get some sweetness to the dish. Because of the high caloric content, It is normally made on special occasions, when throwing a lavish dinner, weddings etc.
Small Round Brinjals/ eggplant - 1 lb
Ginger Garlic Paste - 1 tbsp
Onions - 1 chopped
Green chillies - 2 slit in the middle
Curry leaves - 1 sprig
Sesame seeds - 2 tbsp
Dry Coconut or coconut pwd - 2tbsp
Peanuts - 2 tbsp
Turmeric Powder - a pinch
Coriander Powder - 1 tsp
Cumin - 1tsp for making powder, 1/2 tsp for seasoning
Mustard - 1/2 tsp
Garam Masala whole -1 tbsp,( Mix of cloves, shahi jeera, cardamom, cinnamon , bay leaf, etc)
Fenugreek - 1/2 tsp
Tamarind - lemon size soaked and pulp squeezed out
Red Chilli Powder - 1/2 tsp( adjust accordingly)
Salt to taste
Oil - 4 tbsp
1.Cut the tip of the brinjal stem leaving 1/2 inch above the crown. Slit Brinjals, making an X mark or + Sign, Keeping the stem and the crown intact. Make sure you don't cut it through. Keep the salt water ready and drop the brinjals immediately, after you make a slit. (This reduces the oxidation and stops turning the brinjals into brown colour). keep it aside.
2. Soak the tamarind and squeeze out the pulp. keep it aside.
3. Dry roast sesame seeds, peanuts and coconut. Blend it and make a paste adding water. Keep it aside.
4. Dry roast cumin and fenugreek seeds and make a powder.
5. Heat a pan, Pour oil and fry the brinjals till turn slightly brown and 70% done. The rest will be cooked in the gravy. Take out the fried brinjals and keep it aside.
6. In the same oil add whole garam masala, mustard, and cumin. add chopped onions and curry leaves and green chillies and fry till onions turn golden. Add ginger garlic paste and fry. Now add turmeric powder, cumin powder, coriander powder , fenugreek pwd and red chilli powder and mix well.
7.Add the tamarind juice and allow it to cook for 2 mins. Add the masala paste and mix it well.(Once you add the paste, It is most likely to burn at this point, a constant check is required) keep stirring, reduce the heat.
8. Add the fried brinjals, give a quick mix and cover it and cook on slow flame for 10- 15 mins, until the brinjals are cooked and the oil starts to float.
Garnish and serve with pulav, Biryani and Vegetarian dishes.
Tip: You don't need lot of oil in this recipe. Peanuts, sesame, and coconut, all has oil in it and once it is added to the gravy it brings out more oil and infuses lot of flavour.