Bagara Baigan / Aubergine in Spicy Indian Gravy..

Out comes another recipe from my drafts... One of my favoriteeeeeeeee Hyderabadi recipes.., I've grown up eating Bagara Baigan in almost all of the weddings I've attended as a child :D.., It is a Hyderabadi speciality and whem teamed up with smoking hot Hyderabadi biryani.., it paves way to gastronomical heaven (literally).., It is in fact a very simple recipe.., and let me tell you.., MY DAD taught me how to make this heavenly recipe.., It is a bit high on the oil content.., but is worth every last bit of it.., :) :) :).., Without wasting any more time.., let me introduce you to Hyderabad's very own.., Bagara Baigan., Happy reading...

Recipe Courtesy :Vahchef @ Vahrevah.com

Bagara Baigan

Serves: 4

Preparation Time: 45mins-1hour

Ingredients

Small baby Brinjals: 8 - 10
Roasted Peanuts: 1 Cup
Roasted Sesame Seeds: 3 tbsp
Roasted Dry Shredded Coconut: 2 tbsp
Finely Chopped Onion: 1 Big
Finely Chopped Coriander Leaves: 1 tbsp
Sliced Green Chilllies: 2
Ginger Garlic Paste: 1 tsp
Tomato Paste: 1 tbsp
Curry Leaves: 1 Spring
Tamarind Paste: 1 tbsp
Jaggery or Sugar: 1-2 tsp
Cumin Powder: 1 tbsp
Coriander Powder: 1tbsp
Red Chilli Powder: 1 tbsp
Whole Garam Masala Powder: 1 tsp
Turmeric: 1/2 tsp
Cumin Seeds (Jeera): 1 tsp
Mustard Seeds : 1 tsp
Fenugreek Seeds: 1 tsp
Asafoetida (Hing): 1/2 tsp
Cloves: 3-4
Cinnamon Stick: 1 (cut into pieces)
Elaichi: 3
Bay Leaf: 1
Salt to Taste
Water

Procedure:

Grind peanuts, sesame seeds, coconut with water. Make a smooth paste. Keep aside. Heat oil in a pan. Add mustard seeds and when they start spluttering, add cumin seeds and curry leaves. Add cloves, bay leaf, cinamon stick, elaichi. Fry for a minute. Then add chopped green chillies, onion and hing. Fry onions till it gets golden brown. Add turmeric powder, ginger - garlic paste, red chilli powder, coriander powder, cumin powder, garam masala. Fry for a minute. Then add tomato paste and some salt. Add some water and bring it to boil. Then add paste of peanuts, sesame seeds & coconut powder & water. Cook for 10 minutes. In mean time, make slits to eggplant (don't cut end). Shallow fry or deep fry them till they are 80% done. Add these brinjals to gravy. Then add salt, tamarind juice, jaggery. Cook this gravy on medium heat till brinjals are 100 % cooked. Garnish this with chopped coriander leaves. Serve hot with pulao, biryani or chapati.

Gutthi Vankaya/ Stuffed Aubergine

Well., a cart load of mangoes (raw and ripe) and veggies have arrived at my doorstep!! Thanks to my relatives who stay in a village about 200 kms away from Hyderabad., I have given away the mangoes to my Granny., who is making about four different types of Avakais.. :D And I've distributed the veggies among my cousins, neighbors and friends.., but even then., I am left with soo many of them without any place for refrigeration. :( So I'm plnning to get done with all these veggies as soon as possible. And, as there are a majority of Aubergines/ Brinjals in different shapes, sizes and colors., I chose to start off with them.. :) Today, I share the recipe of Gutthi Vankaya made from small, green and very, very fresh and tender Brinjals.. :D

Gutthi Vankaya:

Serves: 4

Preparation Time: 1 Hour

Ingredients:

• 750 gms of Tender Brinjal
• 2 Onions, finely chopped
• 4 tbsp Tamarind pulp
• 3 tbsp fresh Coconut Paste
• A few Garlic Flakes
• Salt and Chilly Pwd to taste
• 1/2 tsp each of Turmeric, Cumin and Coriander Pwd
• Curry leaves
• 1/4 tsp each of Cumin seeds, Mustard seeds and Urad Dal
• 1 tbsp Groundnut Powder (optional)
• Oil/ Ghee for cooking

Method:

Heat oil in a pan. Fry the Onions and the Garlic Flakes till the onions are pink. Add the coconut and fry on medium heat for another minute. Turn off the stove. Let the mixture cool. Now grind the mixture into a paste. Add some water if necessary. Add the turmeric, cumin and coriander powder. Add half of the tamarind pulp and the groundnut powder. Add salt and chilly powder to taste. Mix in properly. Keep aside. Wash and dry the Brinjals properly. Do not stem the Brinjals. Slit each Brinjal into 4 sections lengthwise . But take care so as to not cut in through. We just need some place to stuff. Now stuff in each Brinjal with the masala mixture. Do this slowly and patiently, so as to not break the Brinjal. Stuff all the Brinjals and if the stuffing remains, keep aside. In a pan heat 2 tsps of oil. Add the cumin seeds, the mustard seeds, urad dal and the curry leaves. Let them splutter. Slowly place the stuffed Brinjals into the pan. Add the remaining Masala . Add some water and cook for about 15 minutes., Very gently add a cup of water and the remaining tamarind pulp. Give the mixture a light stir. Let it cook for another 15 minutes or till the Brinjals are done cooking. Serve gently with Hot Rice.. :D :D :D

Dondakaya Vepudu / Gherkins Fry

The easiest of all the dishes made till now.. Simple curry, simple ingredients and a perfect side dish. I used to hate Gherkins as a kid as I somehow, somewhere heard that I Gherkins slows makes the mind go numb.. And I was scared of all my wits.. It was only after many a lectures that I began to et these Gherkins or Dondakaya as we call them. Over the years, I have grown rather fond of these little green friends of mine. Here is a simple and very easy way of making Dondakaya Vepudu - Gherkins Fry.

Dondakaya Vepudu/ Gherkins Fry:

Serves: 2

Preparation Time: 20 Minutes

Ingredients:

• 250 gms Dondakaya/ Gherkins, cut into pieces
• Oil For deep frying
• Salt and Chilly Pwd to taste
• 1/2 tsp each of Cumin pwd and Raw Mango/Amchur pwd

Method:

Heat the oil in a pan. Add the cut Gherkins and deep fry till they are light brown in color. Simmer and fry for another 5 minutes. Strain and transfer onto a tissue paper to remove the excess oil. Transfer to a bowl. Add the salt and chilly powder. Give it a quick stir. Finally, sprinkle the cumin and raw mango pwd. Serve hot with rice. :D :D :D