Eggplant Recipes

This Hyderabadi Baghârâ Baingan was mentioned over at this thread. Missing from the ingrediant list was the unrefined sugar mention. So this is likely a variant of, though I did see several recipes of the same name without the sugar. This recipe is adapted from here:

Hyderabadi Baghârâ Baingan

2 lbs. little eggplants (they should be little ones, not big!)
3-4 small tamarind pods or a hunk of compressed tamarind (1 or 2 oz. by weight)
1/2 cup oil
2 Tbsp. sesame seeds
2 Tbsp. coconut
2 Tbsp. raw peanuts
1 tsp. puree of fresh gingerroot with
1 tsp. puree of garlic (In Hyderabad, ginger & garlic are pureed together & used in cooking everything)
1 onion
1/4 tsp. turmeric
1/4 to 1 tsp. cayenne (depending on how hot you wish it)
1/4 tsp. nigella (kalaunjî, al-habbah al-sawdâ’ "The Black Seed")
1/4 tsp. black mustard seed
1/4 tsp. fenugreek
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
2 stems fresh curry leaves (kaRiya patta)
3 fresh green chilis
cilantro

Soak the tamarind in 3/4 cup hot water for a while. Squeeze and squish it, strain out the water & save it; throw away the pulp & seeds.

In a heavy skillet, roast the sesame seeds, coconut, peanuts & finely chopped onion, stirring constantly to avoid burning until browned evenly all over but not too dark. Grind smooth in a blender (add a little water as necessary). Put this masala in a bowl.

Slice the eggplants lengthwise and then again at a right angle to the first slice, so that they're divided in 4 sections lengthwise, but leave the stems on, so they're still joined at the stem.

Heat the oil fairly hot but not smoky (between medium & high heat). Toss in the black mustard seeds, fenugreek, & nigella and cook a couple minutes until well toasted, then add the eggplants and saute over medium heat for a couple minutes. Remove the eggplants, set them aside and save the oil in the pan.

Add turmeric, cayenne, curry leaves, ginger, garlic & salt to the masala in the bowl, then mix together. Slowly saute the masala in the oil over medium heat, until the uncooked smell goes away, until it does not stick to the pan.

Add the tamarind water, eggplant, sliced green chilis, & a fistful of cilantro leaves, and simmer slowly until the masala has permeated the eggplant.

The recipe I use is similar. I will post it soon, if anyone is interested. I think the jaggery is importannt as it gives the dish its piquant salt, sweet, spicy and sour flavor. It is I think a dish created for the Nizams of Hyderabad (who at one time were considered among the richest families of the world).

Here is a recipe I use. It is a combination of the one from Madhur Jaffrey and my mom's

2lb Eggplants (small round ones from Devon preferred)
2 Tbsp Sesame seeds (raw)
2 tbsp unsweetened coconut
2 dried hot red pepper
4 tbsp whole coriander seeds
1 tbsp cumin seeds
2 onions finely chopped
6 cloves garlic, smashed up
1/4 tsp turmeric
2-3 tbsp tamarind paste
1-2 tbsp ground jaggery or brown sugar
2 tbsp butter
1 tsp black mustard seeds


1) Cut the eggplant into a cross quarter so that the sections remain attached to the sepal. salt them and allow the bitter juices to drain in a colander. If you are using the globe eggplant, just chop into 1" pieces.

2) In a small cast iron pan dry roast sesame seeds, coconut, dried pepper, coriander seeds. When fragrant, grind in a small coffee grinder with whole cumin seeds. I dont roast the cumin seeds as they are quite delicate and tend to burn easily.

3) Heat 8 tbs of oil in a large cast iron skillet large enough to hold all the eggplant in a single layer. Fry the onions and garlic. Do not let the garlic burn. the easiest way I have found is to fry the onions in medium heat till translucent and add garlic at the end for 30 secons. Add the spices from the spice mill, tamarind and jaggery and salt. Add just enough water to make a paste that is thick enough to use as stuffing. It should hold together.
Taste here to get the balance of spicy, sour, slat and sweet. Adjust.
remove from heat and allow it to cool
3) Stuff the eggplant with this mixture. if using globe eggplant just add that to the mixture while cooking. Spread the eggplant to form a single layer. Add 1 cup water and bring to simmer. reduce heat to real LOW and cook gently for 40-60 minutes till the eggplant is tender. Turn stuffed eggplant gently with tongs 4 times or if using globe eggplant leave covered.

5) Melt butter in the small cast iron pan and add mustard seds and cover. Wait for the mustard seeds to pop. Make sure they do not burn. Add this baghar to the eggplant.

6) You can add coriander leaves, roasted cashews, roasted peanuts if you wish.

7) Serve this with pooris or flaky parathas for best results.

If anyone is inetested, I will post a version made in Andhra/TamilNadu called ennai katthirikkai/noone venkai where the stuffing is slightly different. I like baghara baingan better.