I always had a passion for cooking ..always experimenting. Born and brought up in Hyderabad, made my friends ask me for Hyderabadi recipes..... Though not a perfectionist in the same i would love to share few recipes with you all. I shall start with an awesome dish Bagara Baingan ( Eggplant curry) A typical Hyderabadi dish. Goes well with plain white rice, bagara rice or Biryani. The taste gets yummier the next day
Ingredients :
1 1 Cup Peanuts
2. 1/4 cup sesame seeds ( Til)
3. 2 spoons poppy seeds ( Khus khus)
4. 3-4 cloves ( Laung)
5. 2 inch ginger piece( Adrak)
6. 2-3 garlic pods ( Lahsun )
7. Half cup grated coconut ( Pisa nariyal)
8. 1 spoon chilli powder ( mirchi powder)
9. 1 pinch turmeric ( Haldi)
10. 10-12 small brinjals ( Baingan)
11. A lemon sized ball of tamarind ( Imli) soaked and pulped
12. Mustard ( Rai ) Aniseed ( Jeera ) for tempering ( Tadka or Bagar)
13. 4 long green chillies ( Hari mirchi)
14. 5-6 curry leaves ( Kadi patta)
15. 2 large onions ( Pyaaz) Finely sliced
16. Coriander ( Kotmir or Dhania patta)
17. 2. Tablespoon oil
18. Salt to taste
Method :
1. Roast the peanuts, sesame seeds, poppy seeds and cloves seperately.
2. Grind them along with coconut, chilli powder, Haldi, salt, ginger and garlic. Make a fine paste.
3. Cut slits in the brinjals, from top to bottom. Stuff the ground paste in them. Keep aside little paste. ( You can also fry the slit brinjals in oil without stuffing the paste drain and keep them aside and later add them to the paste which is being cooked.)
4. Heat oil. Add mustard seeds, Jeera, green chillies and curry leaves. Ones the mustard seeds start spluttering add onions and saute till they turn golden brown.
5. In a little oil saute the brinjals, till they change color.
6. Then add the remaining paste along with little water and tamarind pulp and mix well.
7. Cook for about 20 minutes with a lid covered, until you no longer have the raw smell of peanuts and brinjal coming. Check for the consistency in the gravy.
8. Finally garnish it with coriander.
Ingredients :
1 1 Cup Peanuts
2. 1/4 cup sesame seeds ( Til)
3. 2 spoons poppy seeds ( Khus khus)
4. 3-4 cloves ( Laung)
5. 2 inch ginger piece( Adrak)
6. 2-3 garlic pods ( Lahsun )
7. Half cup grated coconut ( Pisa nariyal)
8. 1 spoon chilli powder ( mirchi powder)
9. 1 pinch turmeric ( Haldi)
10. 10-12 small brinjals ( Baingan)
11. A lemon sized ball of tamarind ( Imli) soaked and pulped
12. Mustard ( Rai ) Aniseed ( Jeera ) for tempering ( Tadka or Bagar)
13. 4 long green chillies ( Hari mirchi)
14. 5-6 curry leaves ( Kadi patta)
15. 2 large onions ( Pyaaz) Finely sliced
16. Coriander ( Kotmir or Dhania patta)
17. 2. Tablespoon oil
18. Salt to taste
Method :
1. Roast the peanuts, sesame seeds, poppy seeds and cloves seperately.
2. Grind them along with coconut, chilli powder, Haldi, salt, ginger and garlic. Make a fine paste.
3. Cut slits in the brinjals, from top to bottom. Stuff the ground paste in them. Keep aside little paste. ( You can also fry the slit brinjals in oil without stuffing the paste drain and keep them aside and later add them to the paste which is being cooked.)
4. Heat oil. Add mustard seeds, Jeera, green chillies and curry leaves. Ones the mustard seeds start spluttering add onions and saute till they turn golden brown.
5. In a little oil saute the brinjals, till they change color.
6. Then add the remaining paste along with little water and tamarind pulp and mix well.
7. Cook for about 20 minutes with a lid covered, until you no longer have the raw smell of peanuts and brinjal coming. Check for the consistency in the gravy.
8. Finally garnish it with coriander.
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