Baghare Bainghan reminds me of my Gran in Law. She made this once when i stayed over many years ago. She described some of the recipe as well as the technique of dry pan frying the coconut, sesame seeds and peanuts. This is a delectable vegan recipe that is loved by all.
Incidentally of all the people I have met in my life, I would say she is probably the biggest foodie. She is such a skilled cook and there was always something amazingly delicious to eat at her house. Sadly she has been very ill for some time and so hasn’t been able to cook. I don’t want to dwell too much on that in this post though..:(
So back to this recipe. Apparently it is a recipe from the Royal kitchens of Hyderabad in India. Well if the crown fits..I believe it is also popular in Pakistan. This recipe also reminds me of our trip to India. Travelling through India and visiting and staying at my Grandads brothers house in Hyderabad is one of my favourite childhood memories. ❤️It is served as a side dish in Hyderabadi cuisine along with Biryani or with rice.
The ingredient list looks really long I know but the most important part of the recipe is the roasting of the ingredients mentioned above, they are then ground to a fine paste and cooked for a few minutes.
Clearly aubergine is the main ingredient in this curry and the flavour of the aubergine marries perfectly with the afore mentioned paste. It also happens to be one of the most comforting dishes ever. The kind you want on a rainy day. It can be enjoyed alongside rice as mentioned or with roti, butter/garlic naan (drool) or even poori. I always shallow fry the aubergine rather then deep frying but you can deep fry if you wish.
Baghare Bainghan reminds me of my Gran in Law. She made this once when i stayed over many years ago. She described some of the recipe as well as the technique of dry pan frying the coconut, sesame seeds and peanuts which adds a real depth of flavour to this dish.
- 100 g Desiccated Coconut
- 50 g Peanuts
- 50 g Sesame Seeds
- 1.5 tbsp Oil
- 7 Baby Aubergines
- 2 tsp Cumin Seeds
- 1 tsp Black Mustard Seeds
- 75 g Fresh Curry Leaves
- 2 Onions diced
- 6 cloves Garlic crushed
- 1 inch Ginger crushed
- 2 Green Chillies Slit
- 1 tsp Ground Turmeric
- 1.5 tsp Kashmiri Chilli Powder
- 2 tsp Coriander Powder
- 300 ml Coconut Cream
- 100 ml Tamarind Paste
- 2 tbsp Date Paste
In a pan, dry roast coconut, peanuts and sesame seeds. Roast for 5-6 minutes and and transfer to a blender. Add little water and blend it to a fine paste and set aside.
Make a cross with a knife at the bottom of each aubergine and then soak in salted (2 - 3 tbsp) water for 30 minutes.
Heat the oil in a large pan and fry aubergines for 5 - 10 minutes until just cooked. Drain and set aside.
In the same pan add the cumin seeds, mustard seeds and curry leaves. Once they begin to splutter, add the onions. Cook for 10 minutes until golden brown.
Stir in the garlic, ginger and green chilli. Cook for 2 minutes. Then add the turmeric, kashmiri chilli powder and coriander powder. Saute for a minute before adding the prepared paste and coconut cream.
Bring to the boil and simmer covered for 20 minutes. Check in between to make sure it isn't catching. Season to taste and pour in the tamarind paste and date paste.
Add the aubergines to the masala and cook for 10 more minutes. Garnish with fried curry leaves and fried shallots.