Nevine's Bagara Baingan (Eggplant with Tempering)

This bagara baingan recipe is an attempt to begin to diversify the type of recipes featured on the blog. It is our collective misfortune that despite the sub-continent having a vibrant and eclectic cuisine, we are often exposed to only a small piece of what it offers.

A large part of why I started Pakistan Eats was to crowdsource recipes from different parts of Pakistan so we, or at least I could begin to get a truer picture of what is eaten inside homes across the country, and archive it in a meaningful and accessible way. 

Six months into the blog, I however found that nearly all my recipes are reflective of what is eaten among Punjabi and Urdu-speaking families but not necessarily elsewhere. So I recently asked my friend, Erum who grew up in Karachi to recreate what her mom cooked at home. 

Erum's family primarily comes from Mumbai, and their cuisine is strongly rooted in South Indian and Gujarati culinary traditions. It is mostly vegetarian, and draws upon incredibly complex spice blends. 

Here Erum recreates her mom, Nevine's twist on the Hyderabadi classic, bagara baingan. It is a gorgeous dish that is typically served as a side to biryani or pulao (pilaf) but we enjoyed with a side of Trader Joe wraps and gawar ki sabzi (green beans). 

Bagara Baingan (Eggplant with Tempering)

This bagara baingan is my friend's mother, Nevine's modern take on the sub-continent classic. It's a flavorful vegetarian side: sliced eggplant simmered in a rich masala paste and topped with a vibrant tadka of curry leaves, dried chilies, cumin and mustard seeds.

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Side Dish

Cuisine Pakistani Cuisine

Servings 4

Ingredients

  

• 1- inch tamarind pulp
• ¾ cup hot water
• 4 tablespoon canola/sunflower/vegetable oil
• ½ medium red onion sliced in half rings
• 1 ½ teaspoon ginger paste
• 1 ½ teaspoon garlic paste
• 3 baby eggplants thinly sliced crosswise
• Salt to taste
• 12 oz full-fat yogurt slightly whipped
• 1 teaspoon birista thinly sliced dried onion (optional)
• Handful of roughly chopped cilantro for garnish optional

Masala Paste

• ½ medium red onion sliced in half rings
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon sesame seeds
• 1 teaspoon poppy seeds
• 2-4 red chilies

Tadka (Tempering)

• 4 kadi patta (curry leaves)
• 4 dried round chilies
• 1 teaspoon of cumin seeds
• ½ teaspoon mustard seed

Instructions

 

• Place tamarind pulp in a bowl, and add roughly 1 cup hot water (see notes). Squeeze the tamarind to soften it and make it paste-like. Remove seeds. Set the tamarind water aside.
• Heat 1 tablespoon of oil in a small sauce pan. Add the ½ sliced red onion and brown on medium heat till soft.
• Add the spices listed under masala paste and roast them on low heat till they change color and become fragrant (about 10 minutes). Make sure they don't burn. Once done, grind the onion and spices in a food processor or spice grinder to create a smooth paste. Set aside.
• Heat 1 tablespoon of oil in a medium-sized sauce pan. Add remainder of the chopped onion. Turn up heat and fry till soft and translucent. Add ginger and garlic paste and fry for a few seconds. Add splash of water to deglaze the pan as needed.
• Add the ground masala paste and fry till aromatic.
• Lower heat, and layer the sliced eggplant on top of the onion and paste.
• Slowly strain the tamarind water into the pan while squeezing the tamarind to infuse it with more flavor.
• Add salt.
• Turn up the heat to bring the tamarind water to a boil. Once it begins to simmer, lower heat to medium and cover the pan with a tight lid. Turn heat off when the eggplant softens (about 10-15 minutes).
• Layer the eggplant onto a serving dish. Drizzle with whipped yogurt. Top with birista.
• For the tadka, 2 tablespoon oil. Add kadi patta (curry leaves), dried red chilies, cumin seeds and mustard seeds in quick succession as they change color. Remove from heat.
• Pour the tadka (with oil) over the eggplant. Add cilantro for garnish.

Notes

Please note that the water you add depends on the size of the eggplant. You don't want the dish to be soupy - it's a dry dish - just enough water that the sliced eggplant can gently simmer and draw flavor from the tamarind-infused water. 

Keyword eggplant