𝑩𝒂𝒈𝒉𝒂𝒓𝒆 𝑩𝒂𝒊𝒏𝒈𝒂𝒏 - 𝑨 𝑹𝒐𝒚𝒂𝒍 𝑨𝒖𝒃𝒆𝒓-𝒈𝒆𝒏𝒊𝒐𝒖𝒔 𝒅𝒊𝒔𝒉

People love to hate Eggplant, might be because of its slimy texture or the notion of hate we cultivated from childhood for 'Aloo aur baingan ki subzi'. I say, the reason people dislike Eggplant is because they do not know how to cook the it, no offence. 

It is a fickle lover indeed. When treated right, it's creamy and earthy—a standout star in dips and purées, as well as roasted and grilled dishes. But don't give it the love it demands, and you're left with a bitter, insipid, and limp veggie that's picked over instead of devoured.

My journey of digging the history of our Indian food made me research about the Bhagare Baingan which my mother has been preparing since I remember, though I personally was not a fan of Baingan, which now I am, was the fan of Baghare Baingan. I have licked the masala off my plate when served for breakfast with hot roti. So the Baghar Baingan turns out to be a Hydrabadi dish, quite famous in there as a side dish for Biryani, was a part of royal dining. When asked grandmother about how she was blessed with the recipe of Baghare Baingan, she says it was from her mother-in-law and I have been eating this royal dish since my childhood for my breakfast. Now I feel royal!

Talking about Eggplant. I always get disappointed when I find out the dishes and ingredients which are part of our day to day life are not indigenous. But here I am proudly saying that Eggplant/Baingan/Aubergine is allegedly originated in India. While other dishes and ingredients were becoming star one after the other, our lovely Baingan was soaking all the Indian flavours and now here were are with so many wonderful dishes. Eggplant is something which can make anyone feel royal and I say proudly that it was traded by Arabs and Persians from Indian to different parts of the world. Also the sliminess is the best carrier if flavours and recently I discovered, for immortalising three historic dishes of the Hyderabad trademark cuisine, the Department of Post issued stamps with photographs of the traditional biryani, baghare baingan and seviyan.

Speaking of the structure of Eggplant, it is spongy in nature and absorbs the flavours it is cooked it. It literally soaks the flavours and thats the beauty of Eggplant. Next time you cook Eggplant make sure the flavours are vibrant considering Eggplant a bland vegetable which entirely depends on the extra flavours your add. Try Baghare Baingan to change your view about Eggplant or even if your are already Aubergenious person.

Ingredients : 

250g Baby Eggplant

2 onions chopped 

3 tomato chopped

25g peanuts

25g white sesame

1tsp Ginger garlic paste 

2tsp Red chilli powder

1/2tsp Turmeric powder

50g Grated coconut ( Dry coconut can also be used )

8-9 Peppercorns

2tbsp tamarind soaked and juice extracted 

25g Cumin 

2tbsp oil 

 

Method : 

•Take some baby eggplant and give it a plus mark cut at the base. Do not remove the stalk, it enhances the appearance. Soak it in water till you complete the below process. You can also rub with with salt and wash to remove the bitterness but make sure to check salt while adding to the preparation. 

 

•Dry roast Cumin, sesame and peanuts till aromatic and then add into a jar, also add grated coconut and grind it into a gritty paste.

•Fry chopped onion in oil until translucent, in a pressure cooker,  add the above masala and cook till the oil begins to pool. Add red chilli powder, turmeric powder and tomato, sauté well for 2mins till the raw smell stops. Add the eggplant and roast with the masala for 3mins.

•Now add tamarind paste, salt and mix well. Add half cup of water and cook it for 2 whistles. After done, if the gravy in case is watery just cook on medium flame for some time. 

The most beautiful Eggplant dish after Baingan ka Bharta is this. And you will love it. 

Happy cooking 💟