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Bhagare Baingan - SK Khazana

One of the most popular Hyderabadi dishes, it is a fine example of tilli-falli masala This is a Sanjeev Kapoor exclusive recipe.

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Bhagare Baingan - SK Khazana

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Main Ingredients Small brinjals, Medium onions
Cuisine Hyderabadi
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Bhagare Baingan - SK Khazana

  • 250 grams Small brinjals
  • 2 Medium onions quartered
  • 1 1/2 teaspoons Coriander seeds
  • 1 1/2 tablespoons Sesame seeds (til)
  • 1/2 teaspoon Fenugreek seeds (methi dana)
  • 2 tablespoons Peanuts
  • 3/4 teaspoon Poppy seeds (khus khus)
  • 1/2 teaspoon Cumin seeds
  • 1 tablespoon Dried coconut (khopra) grated
  • 1 inch Ginger chopped
  • 6-8 Garlic cloves chopped
  • a pinch Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Jaggery grated
  • 2 tablespoons Tamarind pulp
  • to taste Salt
  • 2 tablespoons Oil
  • 1-2 sprigs Curry leaves 1

Method

  1. Trim the stems of the brinjals, wash them and make slits along the length taking care that the brinjal is held together at the stem.
  2. Dry roast onions in a non-stick pan till they turn lightly brown and soften. Transfer them onto a plate.
  3. Dry roast together coriander seeds, sesame seeds, fenugreek seeks peanuts, poppy seeds, cumin seeds and poppy seeds till fragrant and they begin to change colour. Transfer it onto the same plate.
  4. Add ginger, garlic, turmeric powder, red chilli powder and jaggery and mix.
  5. Transfer the mixture into a blender, add sufficient water and grind to a fine paste.
  6. Transfer the paste into a bowl, add tamarind pulp and mix well. Add salt and mix well.
  7. Stuff this masala into the slit brinjals.
  8. Heat oil in another non-stick pan, add curry leaves and sauté for a minute. Add the stuffed brinjals and sauté for about 2 minutes. Reduce heat, cover and cook till the brinjals are completely cooked and the oil surfaces.
  9. Serve hot.