Monday, August 25, 2008

Saare Baingan

I am not exactly sure how the term 'Saare' came into existance, but in the typical Hyderabadi household, the saare ka masala is a rather common recipe. Add the baingan to this and it becomes Saare Baingan. And guess what, this is exactly how the Hyderabadis make 'Bhagare Baingan'. Yes, both the terms are synonyms. Probably named so because it has saare (all) possible ingredients found in a kitchen added to it!!

The long list includes...

6 Medium sized brinjals
1/2 cup Sesame seeds (Til)
1/2 cup Cumin seeds (Jeera)
1/2 cup Coriander seeds (Dhaniya)
1/2 cup Peanuts
2 Tablespoons Nigella seeds (Kalonji)
2 Tablespoons Fennel seeds (Sonf)
2 Tablespoons Fenugreek Seeds (Methi)
1 Tablespoon Mustard seeds (Rai)
2 Tablespoons Ginger-garlic paste
2 Tablespoons thick Tamarind paste
6 Dried Red Chillis
1 Shoot Curry Leaves
1/2 Cup Oil
2 Tablespoons Ghee/Butter
1 Shoot Fresh Coriander Leaves
Red Chilli powder: To taste
Turmeric (Haldi) powder: To taste
Salt: To taste

Optional:
2 Tablespoons Grated Dry Coconut (khopra)
1/2 cup chopped Onions


Let's get cooking now !

Finely grind the Sesame seeds, Cumin seeds, Coriander seeds, Peanuts, Nigella seeds, Fennel seeds, Fenugreek seeds, Mustard seeds together. Include the cocunut if you are using it. Dry grind the above into a fine powder.

Cut the brinjals into halves horizontally and slice the inner parts of each half into a + sign without cutting the skin. This will make the tempering reach the entire brinjal.

Heat half a cup of Oil in a pan and add one teaspoon of cumin and sesame seeds, Curry Leaves, Turmeric powder, Chilli powder, salt, dried red chillis, ginger-garlic paste, tamarind paste and the onions to this and mix well. Once the onions are golden, take the powder we had made earlier and add this to the pan and add a little bit of water to make a medium-thick paste. Add the cut brinjals to this and cook well till the gravy becomes a thickish paste. It should not become very dry. Once the brinjals are done, garnish with ghee/butter and fresh coriander leaves and serve hot.



You can also pre-boil the brinjals slightly to help in the cooking or can even fry them for a few seconds before using them here.

Best eaten with Roomali Rotis or with rice accomplied by plain Dal.

Modifications:

The Saare ka masala is good not just with the baigans, but also with Karela, Ladies fingers, Potato and believe it or not boiled eggs! So, you will find Saare Karele, Saari Bhindi, Saare Aloo and Saare Ande quite common in Hyderabad.

Sometimes diced mutton is added to the masala and the preparation is called 'Mahi ka Khaliya'.

And of course, the most famous cousin of Saare Baingan is none other than the famous Mirchi ka Salan with green peppers!

16 comments:

  1. I love to visit hyderabad...

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  2. hmm...

    Well, seems like i have another dish to tell mom bout or try my hands on it...

    this looks yummm and spicy!

    and you are right, seems every ingredient goes into it...

    thanks for sharing!

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  3. Hmmmm.. now this is an interesting recipe.. i just might be tempted to try it out!! :)

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  4. Thank you...

    Thats a hell lot of ingrediants...will see if its feasible to try it here if not I get a treat when I am back

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  5. pic se to yummm lagta hai!!
    bana k dekhna padega ab :)

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  6. looks really yummilicios.....will give it a shot..... for sure....

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  7. is post ka title dekhkar hi mai samajh gaya tha ki yeh vrij hai.. hehe

    yaar aap log mere pet ki bhookh bahut badha rahe ho! !:D

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  8. suparv blog .t his is really a nice blog and keep it up
    visit my blog
    www.netfandu.blogspot.com

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  9. @ HOBO

    Please do visit. Its a great place.

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  10. @ Sinner

    Yes u should. Do give this recipe a try. Its indeed special.

    @ Aaarti

    Try it out and let us know how it came..

    @ Ceedy

    Oh.. the treat is awaiting anyways, but I'd still like it if you try out this stuff.. and post ur views.

    @ Gunj

    Pic is a ghar ka bana hua.. and that too taken after we had started devouring it! Bano aur bolo kaisa laga...

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  11. @ Mia

    Looking fwd to ur comments when u make it.

    @ Ankur

    Wah bhai.. good pehchaan! So when r u trying this?

    @ Netfundu

    Thanx for visiting and for the appreciation.

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  12. LOve anything to do with brinjl and if it is Hyderabad flavour all the better.
    Great recipe here....
    will try it out immediately...thanks

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  13. @vrij

    yes...I will do so...this is now probably going to be my weekly or bi-weekly ritual...experiment Ambrosia :)

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  14. Am hvg a get-together at my place tomo...n i'm thinking i could cook this...will let u know if i do:)

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  15. hiya vrij

    guess what am checking out the recipe from here in us.....never knew this site wud be handy to us itself :)

    ReplyDelete