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!