How to make 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.
Main Ingredients : Small brinjals (छोटे बैंगन), Medium onions
Cuisine : Hyderabadi
Course : Main Course Vegetarian
For more recipes related to Bhagare Baingan - SK Khazana checkout Vankaya Perugesi, Andhra Mashed Brinjal, Brinjal and Drumstick Coconut Masala, Undhiyo - SK Khazana . You can also find more Main Course Vegetarian recipes like Parangikai Pulikai Baked Pesto Vegetables-Cook Smart Besanwali Bhindi Hariyali Curry
Bhagare Baingan - SK Khazana Recipe Card
Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Bhagare Baingan - SK Khazana Recipe
Small brinjals 250 grams
Medium onions quartered 2
Coriander seeds 1 1/2 teaspoons
Sesame seeds (til) 1 1/2 tablespoons
Fenugreek seeds (methi dana) 1/2 teaspoon
Peanuts 2 tablespoons
Poppy seeds (khus khus) 3/4 teaspoon
Cumin seeds 1/2 teaspoon
Dried coconut (khopra) grated 1 tablespoon
Ginger chopped 1 inch
Garlic cloves chopped 6-8
Turmeric powder a pinch
Red chilli powder 1/2 teaspoon
Jaggery grated 1/2 teaspoon
Tamarind pulp 2 tablespoons
Salt to taste
Oil 2 tablespoons
Curry leaves 1 1-2 sprigs
Method
Step 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.
Step 2
Dry roast onions in a non-stick pan till they turn lightly brown and soften. Transfer them onto a plate.
Step 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.
Step 4
Add ginger, garlic, turmeric powder, red chilli powder and jaggery and mix.
Step 5
Transfer the mixture into a blender, add sufficient water and grind to a fine paste.
Step 6
Transfer the paste into a bowl, add tamarind pulp and mix well. Add salt and mix well.
Step 7
Stuff this masala into the slit brinjals.
Step 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.
Step 9
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
