The Undoubtedly Famous

The undoubtedly famous Bhagara Baigan (Baghar -e- Baigan)

We know the famous Bhagara Baigan which literally means tempered (Baghar) brinjal with mustard & cumin seeds along with curry leaves et al and the food connoisseur might have at least had once in a life time, usually paired with the famous Hyderabadi Biryani also known as Baigan Ka Saalan, but do we know the magical harmony of spices which makes it such delicious and irresistible?

It all happens when the major 5 are roasted to right consistency, Peanut, Coconut,Sesame,Red chilies and Coriander are roasted in the right consistency and ground to a masala, there are other ingredients which makes it acceptable among many over the borders of unitedly diversified “Us” .Such a magical combination cannot be kept a secret ,so it travelled to different traditions and cultures and in places like in Maharashtra it is popularly known as Bhareli Vangi,in  Andhra it is known as Gutti Vankaya Jeerepappu Kora (as it is like with tender raw cashew),in Karnataka it is known as Badanekayi Ennagai  ,in Tamil Nadu it is known as Ennai Kathirikayi , Still they are similarly unique on their own but not same.

Only the small purple eggplant is chosen, cut through a cross incision,” checked for any worms “makes through. The masalas are pressed in-between the incision and gently shallow fried ,I prefer to give it a tempering of both Mustard and cumin seed in peanut oil along with dash of Asafetida and curry leaves ,add in the few cloves crushed garlic and roughly broken green chilies ,ginger garlic paste and “Mukkaluga cut” (small chopped pieces )of tomatoes and onions as Savitri Amma had taught ,she explained to be gentle and not to hurry, add the turmeric and the three mango  brand chili powder ,her favorite, stir into a masala add the stuffed fried brinjal add water to a semi gravy consistency and finish with jaggery and tamarind and check for seasoning ,should have the nice roasted aroma with hint of sweetness and spices at your tongue and tanginess brings in water in your mouth.

Being a poor man’s crop and a king among the vegetables, it’s among the many which has its roots grounded to our mother land ,considered rich in antioxidants and low in carb ,which is good for heart, brain and liver but as per Ayurveda it is kept at far from consumption towards it Vata doshas ,but it takes lot of courage to say no to a sumptuous bowl of such a delicacy, so give it a try before the aroma fades away, try to preserve and savor every bit of it.