Bagara Eggplant

Bagara Eggplant is a traditional Hyderabadi dish that features tender eggplants simmered in a rich and flavorful peanut-sesame masala. This dish is a delightful combination of spices and textures, making it a perfect vegetarian option for a hearty meal.

For a Serving Size of Two:

Ingredients:

• 250 grams small eggplants (brinjal)
• 100 grams finely chopped onion
• 50 grams finely chopped tomato
• 30 grams roasted peanuts
• 2 tablespoons sesame seeds
• 1 tablespoon tamarind pulp
• 1 tablespoon jaggery
• 2 teaspoon sesame oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnishing
• 200 ml water

Procedure:

• Wash the small eggplants and make a cross-cut on the bottom of each eggplant, ensuring not to cut through completely. This helps them absorb the flavors.
• In a pan, dry roast the peanuts and sesame seeds separately until golden brown. Let them cool, then grind to a fine powder.
• In a heavy-bottomed pan, heat vegetable oil over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.
• Add the finely chopped onion and sauté until golden brown. Stir in the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft.
• Add the ground peanut and sesame seed mixture, tamarind pulp, jaggery, and garam masala to the onion-tomato mixture. Mix well.
• Carefully add the eggplants and water, ensuring they are well coated with the masala.
• Cover and cook for about 15-20 minutes, or until the eggplants are tender, stirring occasionally.
• Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.

Nutritional Benefits:

• Calories: 609 kcal
• Protein: 8.8 g
• Carbohydrates: 55.4 g
• Fat: 42.2 g