Hyderabadi Stuffed Eggplants (Bhagarey Baingan) بھگارے بینگن

Hyderabadi Stuffed Eggplants (Bhagarey Baingan) is a popular Hyderabadi dish. It is made with small eggplants that are cooked in a rich masala curry. Hyderabadi Stuffed Eggplants (Bhagarey Baingan) is the perfect dish to serve for lunch/dinner with roti, chapatti, paratha, or zeera rice. 

Hyderabadi Stuffed Eggplants (Bhagarey Baingan) Recipe 

Serving: 4-5 People 

 Ingredients: 

•  8-10 small round Eggplants - Washed and dried

Spice Mix for Stuffing: 

•  1 Tbsp cumin seeds 
• 1 Tbsp coriander seeds 
• 10 cashews crushed 
• 2 Tbsp sesame seeds 
• 2 Tbsp coconut powder or fresh grated flakes
• 3-4 round red button chilies 
• 2 Tbsp Raw Peanuts 
• 1/2 tsp salt

For Masala/Gravy: 

• 4 Tbsp of oil 
• 1/2 tsp cumin 
• 3-4 round red button chilies 
• 5-6 Curry leaves 
• 1/2 tsp turmeric 
• 1 tsp red chili powder 
• 1-1/2 tsp salt 
• 1 Tbsp tamarind paste 
• 1 tsp brown sugar or jaggery (optional, but it gives a very yummy taste) 
• 2 medium tomatoes cut in small pieces and make 1-1/2 cup puree 
• 1 tsp ginger garlic paste
• 2 Tbsp chopped cilantro for garnish 
• 3-4 fresh green chilies 
• Water ½ Cup

Method: 

 - Take a bowl and soak tamarind + jaggery with 4 tbsp hot water. Ser aside. 

 Make Stuffing for Eggplants: -In a dry frying pan, add coriander seeds, red button chilies and cumin seeds and dry roast for 1 minute or until fragrant. Grind in fine paste/powder. 

-Add sesame seeds in the same pan and roast them. 

-Add desiccated coconut and roast until fragrant. 

-Add peanuts, and cashew nuts, roast until lightly golden, and set aside. 

-In a spice mixer, add roasted nuts and grind to make a paste (add water if needed) and set aside. 

-Add dry spices in the nuts paste and set aside. Our stuffing is ready.

For Gravy/Masala: -Fire roast whole onion with skin until skin is burnt, crush/press the whole onion, remove roasted black skin, and cut roughly. 

-In a grinder, add water, and roasted onions and grind to make a puree and set aside.

-Grind tomatoes at the same time if you don't have tomato puree in hand. set aside. 

-Take eggplants and make 4 small cuts in the eggplant’s center but don’t separate them and keep them intact, including the stem. - Sprinkle a little salt inside and stuff with ground spice mixture & set aside. 

-In a pot, add 4 tbsp oil, and fry the stuffed eggplants carefully from both sides. This will prevent eggplants to become blackish. Take them out after 2-3 minutes of frying. Set aside. 

-In the same oil, add cumin seeds, and whole red chilies, and mix. 

-Add curry leaves, fry until fragrant, add ginger garlic paste, and mix well. 

-Add onion and tomato puree, and mix well for 3-4 minutes.

-Add the remaining ground spice mixture which we made earlier for stuffing, and mix well. 

-Add red chili powder, turmeric powder, and salt and mix well. 

-Add little water, mix well, and cook for 6-8 minutes. Fry until oil comes on top. 

-Now place stuffed eggplants carefully and cover. Cook for 5-6 minutes on low heat until eggplants are tender. -Add tamarind pulp mixture and mix well. 

-Add fresh green chilies and curry leaves on top, cover, and steam cook for 8-10 more minutes on dum stirring occasionally. Eggplants should be soft and tender not mushy and coated well with the masala.

-Adjust the gravy thickness to your choice. Add the fresh cilantro and stir gently. 

Delicious Hyderabadi Stuffed Eggplants (Bhagarey Baingan) are ready!! 

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6. How to make Paneer at Home | Easy Cottage Cheese Recipe
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Hyderabadi Stuffed Eggplants (Bhagarey Baingan) Recipe in Urdu:

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Recipe by Chef Sam

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