Bhagara Baingan

I have not been able to blog for almost 2 weeks due to Navaratri. But I am back.  I  found very tender Indian eggplants in the Indian store last week. As soon as I saw them, I decided to make this dish. Bhagara Baingan is a popular dish from Andhra Pradesh. Typically, this recipe does not call for tomatoes. But I had this at a friend's party, and she had used tomatoes. I decided to use it too.

Ingredients:

15 small purple eggplants
1 onion, chopped
1 large tomato, chopped
1/2 Cup tamarind extract, extracted from a gooseberry size tamarind
1/2  teaspoon turmeric powder
salt to taste
2 Tablespoon oil
curry leaves
1 teaspoon each mustard, channa dal, urad dal for tempering

For Stuffing:

1 1/2  teaspoon sesame seeds
1  teaspoon poppy seeds
2  Tablespoon roasted peanuts
1  inch cinnamon stick
2  clove
2  clove garlic
1/2  inch ginger, chopped
2  teaspoon coriander seeds
1/2  teaspoon cumin seeds
5  Dried red chili
1  Tablespoon grated coconut


Method:

1. Wash eggplant, and make four slits from the rounded end, with enough opening to stuff masala. Leave the stem intact.

 

                                                       

2. Dry roast sesame and poppy seeds separately. Roast the remaining ingredients with little oil.  Powder them in a blender with a little salt. Set aside.

                        

3. Heat oil in a broad pan on medium heat. Add the ingredients for seasoning.

                                                         

4. Add onion and cook till translucent. 5-7 minutes. 

                                                           

5.  Add chopped tomato and cook for a few minutes. Add turmeric powder. Cook for 5 minutes, until mushy.

                                          

6. In the meantime, stuff the eggplant with a teaspoon of masala.

                                          

7.  Place the eggplants in the pan in a single layer over onion tomato mixture. Pour half of the  tamarind extract over it. Cook for 4 minutes. 

                                                          

8. Gently turn the eggplants and cook for 4 minutes.

                                                           
9. Pour the remaining tamarind extract. Add a little water. Stir in the remaining masala, and salt. Cover with a lid. Lower the heat. Cook for a few minutes. 

                                                              

10. Gently turn the eggplants occasionally. Add water if necessary. Cook until oil separates, and eggplants are cooked. 20 minutes.

                                                              

11. Check the eggplant. Remove from heat and serve with jeera rice or roti. I served it with parotta, layered wheat flat bread.

                                                        

Notes:

1. Adding salt to the masala enhances the taste of eggplant.

2. The eggplant must be soft when cooked, and retain the shape.