uniquely Hyderabadi that along with kachche gosht ki biryani, it has become a culinary symbol of the city. So this post on Baghare Baingan is my (long overdue) homage to the deliciously rich food culture of the city.
How to choose and prepare the eggplants
The eggplant, aubergine or brinjal, or baingan (Hindi), is considered to be a humble vegetable. It comes in different sizes and colours ranging from white to different shades of green and purple. To make Baghare Baingan, the small, deep purple variety, sometimes referred to as Nagpur baingan is the perfect choice. Select medium-sized, plump eggplants that are a glossy purple without brown spots and tiny black holes (usually indicative of worms inside). Wash them thoroughly in lightly salted water, pat them dry and make 2 slits lengthwise, extending three quarters of the length, stopping 5 cms short of the stalk. This way, the eggplant is ‘open’ and can be stuffed with masala. Leave the stalk on, it looks good and makes it easy to pick up the stuffed eggplant.
Elevating the eggplant
What makes Baghare Baingan unique is its creamy, nutty, sweet, spicy, tangy masala. Don’t be put off by the long list of masala ingredients. The result of your efforts will be a complex flavour combination with a rich base of coconut, peanuts, poppy and white sesame seeds, infused with the earthy scents of coriander, fenugreek and cumin, a touch of heat from red-chilli powder, the sweetness of jaggery and the sourness of tamarind. You might think there’s a lot going on, well, you’re right, but the balance of flavours in this dish is its beauty. It has a rounded completeness of salty, sweet, spicy and sour that makes it finger-licking good. Your fingers may bear a hint (in a good way), of this robustly delicious dish long after you’ve polished it off.