| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
serving
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Ingredients
- 2 tbsps Sesame seeds
- 2 tbsps Peanuts
- 1/2 cup Coconut Grated
- 2 Onions finely chopped – medium
- 1 inch Ginger roughly minced
- 4 pods Garlic minced – (If u have ginger garlic paste then – 2 tbsp)
- 1/2 tsp Cumin
- 1/2 tsp Mustard seeds
- 1/2 tsp Turmeric powder
- 2 tbsps Coriander powder
- 1 tbsp curry leaf Dry powder
- 1 tbsp Red chilli powder
- Tamarind lemon – small sized ball
- Salt as needed
- 4 tbsps Oil
- 3 tbsps Coriander finely chopped – for garnishing
Ingredients
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Instructions
- Firstly dry roast the peanuts and sesame seeds separately in a non stick pan until golden brown. Set aside to cool.
- Now grind together with the coconut and little water to form a smooth paste.
- Soak the tamarind ball in lil water till it gets soft and leave it’s pulp.
- Now extract the tamarind pulp and keep aside.
- If u don’t have ginger garlic paste then grind the ginger and the garlic pods roughly in a grinder.
- Meanwhile heat oil in a wok and shallow fry the brinjals till they turn soft. Make sure the brinjals holds their shape. (If u want to skip the frying process then u can simply make cross slits on the head of brinjals and keep aside)
- In the same oil now add mustard and cumin seeds and allow them to splutter.
- Now add the onions and ginger garlic paste and fry them till they turn golden in color.
- Now add the ground paste and fry it all for a minute.
- Now add turmeric powder, chilli powder, coriander powder, and dry curry leaf powder. Mix them all properly and fry the masala for few more minutes till it leaves oil from the sides. You can add more oil if required.
- Now add the tamarind pulp and mix well.
- Add the fried/ half slit brinjals with around half glass of water. Close the lid and cook for another 5-10mins, till the brinjal gets completely cooked. U can add more water as per your desired consistency of the gravy.
- Note: Bhagare baigan/ Hyderabadi baigan are usually thick in consistency. I try to keep my dish as thick and masaledar as i can.
- Garnish with freshly chopped coriander. Serve Hot with chapati or can even serve with a traditional Andhra meal.
Recipe Notes
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