Bagara Baingan

Also known as eggplant masala curry.

When one thinks of Hyderabadi cuisine, bagara baingan, various biriyanis, and double ka meetha comes to mind. As part of this series of Mom's Cooking, I have included bagara baingan made by my mother-in-law, who is quite an expert in making Hyderabadi food. My husband and his siblings used to love and still love the spicy aroma of this dish that filled the home.

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Serves 4 people.

Ingredients:

For eggplant:

• 1/2 lb small round eggplant

• 4 big onions thinly sliced

• 5 to 6 garlic cloves

• 1/2 inch ginger

• handful of chopped cilantro

• 1/4 cup oil

For masala:

• 2 tsp sesame seeds

• 3 tsp peanuts

• 2 tsp grated dry coconut

• 3 tsp poppy seeds

• 2 tsp dhaniya (coriander seeds)

• 1 tsp jeera (cumin seeds)

• 1/2 tsp methi (fenugreek seeds)

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• 1/2 tsp garam masala

• 1/4 cup tamarind pulp

• salt to taste

Method:

1. Dry roast masala ingredients. Grind along with salt, red chili powder, turmeric and garam masala into a fine powder.

2. Heat 1 tbsp oil in a pan and fry chopped onions until translucent. Add ginger and garlic. Stir fry for 2 to 3 minutes. Keep aside until the mixture cools.

3. Blend masala powder and onion mixture to a paste.

4. Cut eggplants into 4 pieces keeping the stalk intact. Stuff the eggplant with the masala paste.

5. Heat 3 tbsp oil in a pan and sauté stuffed eggplants for 2 minutes. Cover and let it cook for additional 5 minutes or until half-done.

6. Add remaining masala paste, tamarind pulp, and little water and cook covered until done.

7. Serve with chopped cilantro and biryani.