Hyderabadi Baingan Masala
16-09-2024
www.kitchenfoodrecipes.com
Ingredients:
10-12 small eggplants (baingan)
2 tablespoons oil
1 large onion, finely chopped
1 large tomato, finely chopped
1 teaspoon cumin seeds
1 tablespoon ginger-garlic paste
2-3 green chilies, slit
½ teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
2 tablespoons tamarind pulp
Salt to taste
Fresh coriander leaves for garnish
For Masala Paste
2 tablespoons sesame seeds
2 tablespoons peanuts
1 tablespoon dry coconut (grated)
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon fennel seeds
2 dry red chilies
Instructions:
Step 1: Prepare the Masala Paste
Dry roast sesame seeds, peanuts, grated dry coconut, coriander seeds, cumin seeds, fennel seeds, and dry red chilies in a pan on low heat until they release a pleasant aroma. Be sure not to burn them.
Once roasted, allow the mixture to cool, then grind it into a smooth paste by adding a little water. Set aside.
Step 2: Prepare the Eggplants
Wash the eggplants and make two slits in each, forming a cross but without cutting all the way through. This allows the eggplants to remain whole but absorb the flavors.
Heat oil in a pan and shallow-fry the eggplants until they are soft and tender, about 5-7 minutes. Remove and set them aside.
Step 3: Cook the Masala
In the same pan, add a little more oil if needed and add cumin seeds. Once they begin to splutter, add the chopped onions and sauté until golden brown.
Add the ginger-garlic paste and slit green chilies, cooking for 2-3 minutes until the raw smell disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook the mixture until the tomatoes become soft and oil starts to separate.
Stir in the prepared masala paste and cook on low heat for 5-6 minutes, stirring frequently to avoid burning.
Step 4: Assemble the Dish
Add the fried eggplants to the masala mixture and gently toss them, making sure the masala coats the eggplants evenly.
Pour in the tamarind pulp and a little water to adjust the consistency of the gravy. Let it simmer for 10-12 minutes until the eggplants absorb the masala flavor.
Sprinkle garam masala and cook for another 2 minutes. Adjust salt and spices as needed.
Step 5: Garnish and Serve
Turn off the heat and garnish the Hyderabadi Baingan Masala with freshly chopped coriander leaves.
Serve hot with steamed rice, roti, or naan.
Tips:
You can adjust the tanginess by altering the amount of tamarind pulp based on your preference.
If you prefer a spicier version, increase the number of green chilies or red chili powder.
This authentic Hyderabadi Baingan Masala recipe brings together the rich flavors of roasted spices and tangy tamarind, making it a flavorful dish to enjoy with any Indian meal.
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