Bagara Baingan with Egg

Name: Bagara Baingan with Egg
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 400 g eggplant (small purple eggplants, slit in a cross from base to near stem, kept whole); 4 pcs boiled eggs (peeled); 3 tbsp peanuts; 2 tbsp white sesame seeds; 2 tbsp desiccated coconut; 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 1 tbsp ginger-garlic paste; 1 tbsp tamarind (soaked in warm water and pulp extracted); 1.5 cup water (divided, for soaking tamarind and adjusting gravy); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch fenugreek seeds; 8 pcs curry leaves; 2 pcs green chili (slit); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp cilantro (chopped)

RATING

4.4/5(78)

TASTE SCORE

9/10

Small eggplants simmer in a rich Hyderabadi-style peanut, sesame, coconut, and tamarind gravy, then finished with boiled eggs. It is nutty, tangy, gently spiced, and perfect in small portions with rice or roti.

PREP

20m

COOK

35m

SERVES

1 KATORI

294 cal

SERVINGS

METHOD · 11 STEPS

prep · ~10 min
Prepare the eggplants and tamarind.
1.Wash the eggplants and make a deep cross slit in each one, keeping the stem intact.
2.Soak the tamarind in a little warm water for 10 minutes and squeeze out the pulp.
3.Keep the boiled eggs peeled and ready.
TIPDo not cut the eggplants all the way through; they should hold their shape while cooking.
roast · ~4 min
Roast the nuts and seeds.
1.Heat a dry pan on low heat.
2.Roast the peanuts until lightly golden and fragrant.
3.Add the sesame seeds and desiccated coconut and roast briefly until aromatic.
4.Cool the mixture slightly.
TIPKeep the heat low so the sesame and coconut do not burn and turn bitter.
mix · ~3 min
Grind the masala paste.
Blend the roasted peanuts, sesame seeds, desiccated coconut, chopped tomato, tamarind pulp, red chili powder, coriander powder, turmeric powder, garam masala, and a little water into a smooth, thick paste.
saute · ~6 min
Cook the eggplants lightly.
Heat 1 tbsp oil in a wide pan and cook the slit eggplants over medium heat for 5 to 6 minutes, turning gently until they soften slightly and get light color on the outside. Remove and keep aside.
TIPThis quick pre-cook helps the eggplants stay whole in the gravy.
temper · ~1 min
Make the tempering.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add mustard seeds, cumin seeds, and fenugreek seeds.
3.When they crackle, add curry leaves and slit green chilies.
saute · ~7 min
Cook the onion base.
Add the sliced onion and cook until soft and light golden. Add ginger-garlic paste and sauté for 1 minute until the raw smell fades.
saute · ~8 min
Cook the masala paste.
Add the ground masala paste and salt. Cook on medium-low heat for 6 to 8 minutes, stirring often, until the mixture thickens and the oil begins to show at the edges.
TIPStir often once the nut paste goes in, because it catches at the bottom quickly.
simmer · ~15 min
Simmer the eggplants in the gravy.
Pour in the remaining water and mix well to make a thick gravy. Add the lightly cooked eggplants, cover, and simmer gently for 12 to 15 minutes until the eggplants are tender and the gravy is rich.
simmer · ~4 min
Add the eggs and finish the curry.
Make small slits in the boiled eggs and nestle them into the gravy. Simmer uncovered for 3 to 4 minutes so they soak up the flavors.
garnish
Garnish with cilantro.
serve
Serve hot with rice or roti.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Choose small, similar-sized baingan so they cook evenly and stay intact in the gravy.
2
Keep the cross slits deep but connected at the stem, or the eggplants may split apart while simmering.
3
Roast the peanut-sesame-coconut mixture only until fragrant; overbrowning can make the gravy taste bitter.
4
Use a wide pan when pre-cooking the eggplants so you can turn them gently without tearing the skin.
5
Cook the masala until oil shows at the edges; that is the cue the nut paste has lost its raw taste.
6
Cut tiny slits in the boiled eggs before adding them so the Hyderabadi gravy seeps in better.
7
This curry tastes even better after 30 minutes of resting, when the tamarind and nutty masala mellow together.
8
Reheat on low heat with a splash of water, because the peanut and sesame gravy thickens as it sits.