Past weekend flew by experimenting some of the favorites from my Mom’s Gallery. Sunday was just another day I implemented some of the best taught lessons of my mother. Knowingly or unknowingly I developed her tastes, her senses, her intuition, some of her likes and dislikes.. After all she was my first guru in Kitchen who knew my tummy. Subconsciously I imbibed her cooking skills and worked upon it.. #Ma’sDay
During the eve of Mother’s day I picked this classic recipe of my hometown to enjoy as a side for Hyderabadi Biryani.
My Recipe Corner
Preparing the Vegetable
- Wash the baby eggplants and slit them vertically (make a +) in the center from the base of each eggplant to its stem, keep the stem intact
- Soak the eggplants in salt water for few minutes to retain its deep purple color. Then, remove from water and pat them dry
- Alternatively, if using Dondakkaya, slit them vertically and make thin slices
Stuffing for Brinjal
- Channa dal / Bengal gram: 2-3tbsp
- Groundnuts / peanuts: 2-3 tbsp
- Sesame seeds (white): 2 tbsp
- Desiccated coconut : ¾ cup
- Coriander seeds : 1 ts
Roast the above and blend to a coarse paste without adding water then stuff the eggplants with this mixture.
Tempering / Baghar the eggplants
At this stage some folks simply – deep fry the slit Baingan over high heat, till they’re glossy and a little tender (OR) the more elaborate process would be to
- Black mustard seeds: ½ tsp
- Cumin seeds: ½ tsp
- Fenugreek seeds : ½ tsp
- Nigella / kalonji : ¼ tsp
- Garlic flakes: few
- Dry red chilli : 4-5
- Heat 2 tbsp ground nut oil in a pan and temper the smoking hot oil with the above ingredients, add the curry leaves in the end
- Now lower the heat and place the stuffed eggplants or Dondakkaya (if using them) in the same oil and let them cook for 10-15 minutes till they become tender
- Remove gently the eggplants & keep aside
- Dry roast the 1/2 cup grated coconut, 2 tsp sesame seeds, 2 tsp poppy seeds and 1 & 1/2 tbsp groundnuts till they turn brown in color
- Add the coriander powder and red chilli powder and stir for a minute. Switch off heat and allow to cool. Once cool, grind to a smooth fine paste and keep aside.
- In 1 tsp of oil lightly roast chopped onion (1 Big), 1 inch ginger and 6 garlic pods then grind together to form a smooth paste. Keep aside.
- Now, in a pan take 2 tsp of oil and add the ground onion paste and cook till it turns light brown in color then add the ground coconut- sesame paste and cook till oil separates
- Then, add 1 tsp tamarind paste diluted in water, add salt and mix well.
- Add more water if required. When it starts to boil, lower the heat and gently add the fried eggplants as well as 1 tsp jaggery and mix well so that they are coated with the gravy.
- Check for bitterness and adjust the seasoning. Cover and cook on low heat for 2 minutes. Switch off heat and serve hot with Hyderabadi Biryani. Tastes great with Indian Breads too!
My Top Recipe Recommendations
- Tempered Eggplants Recipe
- Hyderabadi Bagara Baingan | Masala Brinjal Curry
- Spicy Masala Baingan
- Desi Chef’s Version
- Gutti Vankaya Curry
My Improv & Notes
- Use small dark violet eggplants for best results
- You can use black or white sesame seeds for this recipe