I love the texture and flavors that the peanuts and coconut add to the curry. A must try for all eggplant lovers.
I got introduced to hyderabadi baingan through my mother-in-law. Having some unusual ingredients like peanuts, coconut and tamarind, these eggplants have a unique flavor profile. I really liked it and asked her for the recipe.
Ingredients At a Glance
Notes:
- All of the ingredients could be found at an Indian grocery store.
- You can use de-skinned and halved peanuts as well.
- Tamarind paste could be made by soaking dry tamarind into warm water for 30 minutes and then straining it through a strainer. Adjust the quantity depending upon how sour the tamarind is.
- I have used small eggplants in this recipe as that is traditional but you can also use big ones. In that case, cut the eggplants into wedges and then fry them.
- If fresh curry leaves are available to you, use them. I have used frozen for this recipe as fresh ones were not available to me.
Watch the video below to easily follow the recipe
Hyderabadi Baingan (Eggplants- Hyderabad Style)
Having peanuts, coconut and tamarind, this dish has a unique flavor profile.
Ingredients
For the spice paste:
- 80 grams (¼ cup) peanuts
- 2 Tbsp shredded coconut
- ½ tsp red chili powder (adjust to preferred spice level)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 medium red onion (roughly chopped)
- 700 grams eggplants/ aubergines
- 2 cloves garlic (peeled)
- 5 cm piece of ginger (roughly chopped)
- 1 tsp salt
- 200 grams (½ cup) yogurt
Other ingredients:
- 700 grams eggplants/ aubergines
- 80 grams (¼ cup) rapeseed or mustard oil
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 10-15 curry leaves
- 2-3 Tbsp tamarind paste
- 200 ml (1 cup) water
Instructions
- In a blender, add all the ingredients for spice paste and blend into a smooth paste. Keep aside.
- If using small eggplants, cut them into halves. If using bigger ones, cut into wedges.
- Put a big skillet on medium heat and add the oil. Once the oil is hot, place the eggplants into it. Fry until they turn golden brown on all sides. If your skillet is not big enough, fry in batches. Once fried take the eggplants out of the pan and keep aside.
- There will be some oil left in the pan. To that add the cumin and mustard seeds and fry for a minute.
- Then add the prepared spice paste and saute on low heat for about 4-5 minutes until the mixture turns glossy. If the mixture starts to stick to the bottom, add splashes of water.
- Add the tamarind paste and water. Mix well and bring the mixture to a boil.
- Add the fried eggplants to the pan, along with the curry leaves. Mix gently to combine.
- Cover with a lid and let cook on low heat for 15-20 minutes until the eggplants are tender.
- Serve with multi-grain chapati or as a side to daal-chawal (rice and lentils).