Hyderabadi Bagara Baingan Recipe: young brinjals (baingan)/eggplant, sauteed in a sweet-spicy gravy made using peanuts, sesame seeds, coconut, and cashew. Serve as a side with biryani or as an entree with steamed rice or paratha. Heat a wok on high and then reduce the flames. Add raw peanuts and dry roast for 30 seconds over low flame.
When the oil is hot, fry the baingan till slightly browned. Drain and keep aside. In the same oil, add mustard seeds, fenugreek seeds, and curry leaves. Let them crackle and then add the ground masala along with ½ cup water. Cook the masala until oil starts to separate on the side of the pan.
Add the brinjals/eggplant/baingan and fry them well until the color of the baingan changes. Add ginger garlic and saute well for few minutes. Add the masala paste into it, mix well. Add salt, red chilli powder, turmeric powder, coriander powder, mix well and cook the masala until oil appears at the corners.
Stir fry the baingan on medium heat for a minute. Add 1/4 cup water, stir everything and cover the baingan. Let this cook on low heat for 5 minutes (stir every 2 minutes to prevent burning) The baingan stuffing will ooze out and form a thick orange-yellow gravy).