[vegetarian cook's diary]

Bhagaare Baingan – Stuffed Eggplant


 

 

How often does it take someone two hours to garnish plain-cooked rice?????

 

How did I manage to think about this? Or did I think?

There is nothing original about this dish. It is a traditional Indian dish; well-known in Hyderabad. First time  (and only time before this) I had Bhagaare Baingan was about three years back in Dallas, TX, US when I was visiting a good friend. This is lot of work – well, at least the way  I followed the recipe. I am not quite sure how authentic that recipe is, but it turned out delicious.

Ingredients:

  • 1.7 lb of eggplant (5 med sized)
  • 2 medium onions quartered
  • 2 medium onions thinly sliced
  • 2 cloves of garlic shredded
  • ~1 TBSP shredded ginger
  • 2 tsp cumin seeds
    • 1 tsp for “paste”
    • 1 tsp for “sauce”
  • 1 tsp mustard seeds
  • 4 TBSP coarsely grind roasted peanuts (got it from mom)
  • ~1 tsp turmeric powder
  • 2 tsp chilli powder
  • 2 tsp salt
  • 5 TBSP oil
    • 3 TBSP vegetable oil
    • 2 TBSP olive oil (ran out of the other)
    • recipe called for 10-12 TBSP <—-seriously
  • ~1 cup water
  • 2 thai chillies

Garnish ingredients:

  • about 1 TBSP plain yogurt
  • chopped cilantro

What did I do?

  1. Dry roasted quartered onions – took like 15-odd minutes <— I had absolutely no idea what I was doing here
  2. Added cumin seeds while onions were dry roasted
  3. Mixed roasted mix, peanuts, garlic, ginger, turmeric, chilli powder, and salt
  4. Blended/grinded to thick paste
  5. Quartered the washed/dried eggplant such that they were still held together at the stem
  6. Filled roughly half of the paste into these 5 quartered eggplant
  7. Heated the oil & browned the thinly sliced onions
  8. Added cumin seeds & mustard seeds
  9. Once these seeds started crackling added rest of the paste
  10. in about 2 minutes, added the stuffed eggplant and water
  11. At low heat, cooked/simmered eggplant till tender
    1. took like 30-40 minutes – partly bcoz I added too much water
    2. click here to see what it looked like after 20-odd minutes
  12. Stir and flip/rotate the eggplant frequently so that they are evenly (and “quickly”) cooked
  13. Added some lemon juice & whole thai chilllies
  14. Simmered for another 5 min
  15. Garnished plain cooked rice with the final results
  16. Microwaved flatbread for 30 seconds <– naan substitute
  17. Garnished this with yogurt and cilantro

Njoyed it!!!

Inspiration: Traditional dish from Hyderabad, India (click here for the original recipe)

Nutritional Fact: No clue….yummy!!

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One response

  1. Hey… came across your blog while surfing through food pages! Happy to connect… 🙂

    Visit me @ http://www.cookingwithsj.com or http://www.facebook.com/cookingwithsj 🙂

    December 11, 2013 at 21:18

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