Bagara baingan

This is a very rich and famous hyderabadi dish. I have never seen biryani served without Bagara baingan or Mirchi ka salan. You will always find this dish in wedding menu or reception or any kind of gathering. You can prepare Mirchi ka salan by substituting eggplant with long and thick green mirchi.




Ingredients:

Eggplant- 4 (small)
Onion - 1 medium (Chopped)
Sesame seeds - 2 big tbsp
Peanuts - 2 big tbsp
Copra/ coconut powder - 2 big tbsp
Ginger-garlic paste - 1/2 tbsp
Green chilies - 2
Cumin powder - 1/2 tbsp
Coriander powder - 1/2 tbsp
Red chili powder
Turmeric powder
Whole garam masala ( Cloves, cinnamon, Cardamom, mace, star anise , bay leaf)
Curry leaves - 1 sprig
Tamarind pulp- 2 tbsp
Salt - acc to taste
Oil


Procedure:

1. Take a pan, add oil and fry peanuts, sesame seeds and copra till it is light brown in color.( you can dry roast too). Grind it into a coarse paste. ( Make sure don't grind it to a fine paste as it takes more time to cook.)
2. Take a sauce pan, add oil, whole garam masala, cumin seeds. Fry well and add chopped onions and ginger garlic paste, green chillies, turmeric powder and salt. Cook till onion turns golden brown.
3. Add 1/4 cup water and now add all the dry powders( cumin, chilli and coriander powder). Mix well and add some more water according to your desired consistency.
4. Add the ground paste and mix well. Adjust the salt and chili powder in this step.
5. Add tamarind pulp and keep mixing at regular intervals.
6. Meanwhile slit the eggplant keeping the stem intact. Fry it in oil and transfer them to the gravy.
7. Keep a lid on the gravy and temper the flame. Cook till oil separates. Finally, garnish with fresh coriander.
8. Serve hot with biryani, rice or roti.
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