Brinjal curry or Baghare Baigan as known in Hyderabad is a local delicacy. Brinjals are cooked in sour and spicy gravy made of sesame seeds, groundnut seeds, tamarind paste and coconut. There are lot of variants of this recipe but this particular one is my mom’s recipe. Though I don’t like brinjals but this is one of my favourite gravies. This tastes best when eaten with hot rice.

Choose brinjals that are small and round. Make two slits in the brinjals for them to absorb the gravy well. Since I do not like brinjals, I have substituted brinjals with tomatoes or capsicum on many occasions and I loved those variants too. You can also try using fresh green chillies (non-spicy ones) instead of brinjals.

The gravy is the key to this recipe. Groundnut and sesame seeds are used a lot in Hyderabadi cuisine. It is important to roast the ingredients separately and on low flame. You can substitute the jaggery with sugar if jaggery is not available. People also add poppy seeds to this gravy. I love the combination of sambhar, rice, and this gravy. This curry tastes best with hot rice. You can also serve this with parathas.

Ingredients

• 5 brinjals (small ones work best)
• 2 tbsp oil
• ¼ tsp mustard seeds
• 2 inch piece of ginger grated
• 4-5 cloves of garlic grated
• 2 tbsp red chilli powder
• ½ tsp turmeric
• Salt to taste

For the Masala

• 2 tbsp grated coconut (I used the dry desiccated coconut)
• ½ tbsp cumin seeds
• ½ tbsp coriander seeds
• 1 ½ tbsp sesame seeds
• 2 tbsp peanuts
• 1 medium onion
• 1 ½ tsp jaggery
• 4 tbsp tamarind pulp
• Little oil to fry the onions

Recipe For the Masala Dry roast the coconut, cumin seeds, coriander seeds, sesame seeds and peanuts separately on low flame. Fry the onions till brownish using little oil. Combine all the ingredients for masala and grind them to a smooth paste. Add little water if required. Keep the masala aside. For the Curry Make two slits in the Brinjals. Do not cut them completely but just a deep cut like a plus sign. Heat oil in a kadhai or non-stick pan. Add mustard seeds. Once the seeds splutter add ginger and garlic. Sauté for 10-15 seconds. Add the Brinjals and cook for 2-3 minutes. Add the masala paste, red chilli powder, turmeric powder, salt and one cup water. Mix well and cook on slow flame till the Brinjals are cooked and oil floats on top. Keep mixing in between. Serve with hot rice and sambhar or with plain parathas.