Ingredients with Measurements:
- 8 small eggplants
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 green chilies, slit
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 tbsp tamarind paste
- Salt to taste
- 1/4 cup chopped fresh coriander leaves
Special equipment needed:
- None
Step-by-step instructions:
1. Wash the eggplants and make a slit in the center, keeping the stem intact.
2. Heat oil in a pan and add cumin seeds. Let them splutter.
3. Add chopped onion and sauté until translucent.
4. Add ginger-garlic paste and green chilies. Sauté for a minute.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala powder. Mix well.
6. Add tamarind paste and salt. Mix well.
7. Stuff the eggplants with the prepared masala mixture.
8. Heat oil in a pan and add stuffed eggplants. Cover and cook on low flame for 15-20 minutes or until eggplants are cooked and tender.
9. Garnish with fresh coriander leaves.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Low flame
Serving size:
- 4 servings
Nutritional information:
- Calories: 120 kcal
- Fat: 6 g
- Carbohydrates: 15 g
- Protein: 2 g
- Fiber: 6 g
Substitutions for ingredients:
- Eggplants can be substituted with zucchini or bell peppers.
- Tamarind paste can be substituted with lemon juice.
Variations:
- Add boiled potatoes to the masala mixture for a more filling dish.
- Use different types of masala powders for a different flavor profile.
Tips and tricks:
- Make sure to keep the stem of the eggplants intact while making the slit.
- Use a small spoon to stuff the eggplants with the masala mixture.
- If the eggplants are too big, cut them into halves before stuffing.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a microwave or on a stove with a little bit of oil.
Presentation ideas:
- Serve hot with rice or roti.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with rice or roti.
Suggested side dishes:
- Raita
- Salad
Troubleshooting advice:
- If the eggplants are not cooked properly, cover and cook for a few more minutes.
Food safety advice:
- Wash the eggplants thoroughly before using.
Food history:
- Baghara Baingan is a popular dish from the Hyderabadi cuisine.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian