To start making the Hyderabadi Bagara Baingan Recipe, right into a heavy bottomed pan, add the sesame seeds, peanuts and roast for a minute until the sesame seeds begin popping. Flip off the warmth and let it cool.
Add the roasted peanuts, sesame seeds together with coconut and 1/2 cup heat water right into a mixer grinder and mix it to make a clean paste. Hold it apart.
Subsequent, add onion, garlic, ginger and inexperienced chillies right into a mixer grinder and grind it effectively to make a clean paste. Hold it apart.
Warmth 2 tablespoons of oil in a heavy bottomed pan; add mustard seeds and permit it to crackle. As soon as achieved add the bay leaf, cinnamon stick, cloves and saute for a couple of seconds until the aromas from the spices come by.
As soon as achieved, stir within the onion paste and saute for about 2 minutes until the paste is cooked a bit and begins to alter the color.
After 2 minutes, add in all of the spice powders together with turmeric powder, pink chilli powder, coriander powder together with tamarind water. Add in peanut sesame paste, salt to style and a few water to regulate the consistency.
Give the Bagara Baingan gravy a brisk boil for 3 to 4 minutes. Flip off the warmth and hold apart.
Slit the eggplants into quarters with out eradicating the stem. If utilizing massive eggplants, lower them lengthwise of one-inch thickness and about 2 inches in size.
Warmth 2 tablespoons oil in a pan and shallow roast the eggplants with just a little salt till tender, cooked and browned. You may optionally cowl the eggplant and pan roast it. Protecting helps the steam get trapped inside and cook dinner sooner.
Add the sautéed baingan into the Bagara Baingan gravy and boil until the gravy reaches the specified consistency.
As soon as achieved, flip off the warmth and switch the Bagara Baingan to a serving bowl, garnish with coriander leaves and serve sizzling.