BM #1 - AAE - Day 8 - Authentic Hyderabadi Bhagare Baingan

So I have successfully completed a week of continuous blogging. Phew! Yes its exhausting, but I am loving it! I realized by challenging myself, I push myself everyday to blog religiously. Its not a competition but just that I want to live up to my own expectations.

Surely blogging now is taking away a lot of my time. I also realized that I don't have enough serving bowls and dishes :-D to take pictures with. I have found some excuse to go get some more crockery and cutlery for myself :-D. Anyhow, I believe, blogging is about enjoying the whole process of cooking and creating a blog post than worrying about how well the pics look or whether I am repeating my crockery. Blogging is a great release for me. Everytime I am driven up the wall in life, my getaway place is my blog. I have so many posts in the drafts folder where I have vented out my emotions, but never really got down to posting it. So blogging really gives me a lot of comfort, my best friend!!!

Coming back to this recipe, another classic dish which can never go wrong and tastes awesome. Eggplants are otherwise quite tasteless as a vegetable. Not really a favorite at home, but I try to make in different ways to ensure its consumed.


Ingredients:

For grinding:
1 tbsp peanuts,
1 tbsp fresh coconut,
1 tbsp coriander seeds,
1 tsp sesame seeds,

Other Ingredients:
250 gms small variety eggplants, (I have used the purple variety),
1/2 tsp onion seeds,
1/2 tsp fenugreek seeds,
10 curry leaves,
1 tsp jeera,
1/2 cup browned onion, (thin onion slices, deep fried)
1 tsp ginger garlic paste,
1 tsp turmeric powder,
1 tsp red chilli powder,
Pulp of one lime sized tamarind,
2 tbsp oil,
Salt as per taste,


Method:

  1. Dry roast all the ingredients that needs to be ground, separately. Remove the skin from the peanuts and grind it into a thick fine paste. Set aside.
  2. Give a criss-cross slit to the eggplant right until the stalk and dip it in salt water. Set aside.
  3. Heat oil in a pan. Add the onion seeds, cumin seeds, fenugreek seeds, and curry leaves. Once it crackles, add the ginger garlic paste and fry. 
  4. Add the turmeric powder and red chilli powder. Add a little water, so that the masala doesnt get burnt.
  5. Add the browned onions and fry some more.
  6. Add the ground paste and fry well. Add a little water to make it a thick gravy. 
  7. Add the eggplants into this gravy, mix well. Add salt and a little water. Cover and let it simmer until the eggplants are half cooked.
  8. Add the tamarind pulp and mix well. Adjust the seasoning and leave it to cook for another 5 mins.
  9. Garnish with green coriander and serve hot.

You can serve it as a normal gravy dish along with roti's, paratha's, or steamed rice. This dish can be served as a side with Hyderabadi Kacchi Gosht Biryani dish.

Check out my other eggplant recipe here.

Read more about my blogging marathon, here and here

Hop over at my SIL's blog as she is running this Marathon with me.

1 comment:

  1. wow, 8 days of blogging huh..nice.
    Love this dish, craving this now.

    ReplyDelete

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