Hyderabadi Baby Eggplant Curry

This is the second recipe of a three part series. Click here to read the previous post about Hyderabadi Chicken.

I love eggplant and was recently introduced to a new way of cooking eggplant thanks to my friend, Smita. A neat technique is used with this stuffed eggplant–cutting the eggplant with an “X” so there are four slits to hold your creamy, spicy coconut filling. Here’s the recipe for Hyderabadi Baby Eggplant Curry:

Hyderabadi Baby Eggplant Curry
Bagara Baingan

Serves 4-5

  • 6-7 baby eggplants
  • 1 cup dry unsweetened coconut powder
  • 2 tablespoons sesame seeds
  • 1 teaspoon tamarind paste
  • 1/2 tablespoon ginger garlic paste or (1 clove grated garlic + little piece ginger grated)
  • 1 small red chili (adjust to desired heat)
  • 1 pinch turmeric powder
  • 1 medium onion, chopped
  • Oil
  • Salt
  • Water
  1. Dry roast coconut until lightly brown; add sesame seeds. Roast in the same pan and turn off heat. Add ginger garlic paste, red chili, turmeric, a little salt, tamarind and grind to a paste by adding a little water. Set aside.
  2. Using a pressure cooker, heavy bottom skillet or oven safe pan, add a few tablespoons of oil and fry eggplants until softened, but not cooked. Remove them from pot and set aside.
  3. Slit the whole eggplant, creating an “X” with four knife marks, but do not cut through to the bottom. (See images below for a visual.) The wide slits will absorb the gravy.
  4. Add oil to the pot and saute onions over medium heat until golden brown.
  5. Turn the heat to low, add the ground gravy  paste and stir in with onions by adding a little water (less than 1/2 cup). Shield and stir as it will splatter. When the oil oozes, add water and cover to let the spices cook in oil. Add the fried eggplant and cover to cook until all the gravy and spices are absorbed in eggplant and tender.

Helpful hints from Superlikebook:

  • This gravy can be used to also make stuffed tomatoes, stuffed peppers and stuffed chilies.
  • A similar dish made using chilies is a side to Biryaani in Hyderabad and is called mirchi ka salan (green chili gravy). Biryaani is rice cooked slowly over meat or vegetables on coals.

Visit www.facebook.com/superlikebook for more of Smita’s recipes, and check back here again later this week for more!

Special thanks to Ana Jacobs and Smita Chutke for the photos!

About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

08. March 2013 by Nina
Categories: Recipes | Tags: , , , , , , | 2 comments

2 Responses

  1. Mikey says:

    I don’t know if I’ve seen baby eggplants at supermarkets. Should I just be paying better attention, or is it something for a specialty store?

    • Nina says:

      Great point. When eggplant isn’t in season locally, there aren’t these small varieties available at your average local grocery stores. Head to your nearest Indian market to snatch up this produce. I’ve been shopping at Spice of India on Evans in Williamsville ever since my friend recommended it, but there are others too.