Hyderabadi Baghara/ Bagara Baingan Recipe
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Baghara baingan is a traditional Indian, Hyderabadi dish. You can serve this curry as a side dish with chapati, biryani or rice as per taste.
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Ingredients
- 250- gm brinjals/eggplants/aubergine
- 2 tablespoons peanuts
- 2 tablespoon sesame seeds
- 2 tablespoon grated coconut
- 1 medium sliced onion
- 2 tablespoons tamarind pulp
- 1 tablespoon Ginger paste
- 10-12 curry leaves
- 1 tablespoon garlic paste
- 1-2 green chilli chopped to taste
- 1 teaspoon coriander powder
- 1/2 teaspoon Turmeric Powder
- Salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin powder
- 1/2 teaspoon grated jaggery
- 1/4 teaspoon fennel seeds
- 1 teaspoon poppy seeds
- 1/2 teaspoon red chilli powder optional
- 1/4 teaspoon onion seeds
- Pinch of fenugreek seeds
- Oil for frying and cooking
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Instructions
- Dry roast the peanuts in a heavy bottom pan over medium heat until golden brown and keep aside to cool._x000D_ Similarly dry roast the sesame seeds, poppy seeds and desiccated coconut separately and keep aside to cool.
- Grind all the roasted ingredients with little water to a fine paste.
- Wash brinjal/eggplant under running water._x000D_ Cut the brinjal/eggplant partially into four parts, keep the stalk intact._x000D_ Heat the oil and fry them, they can be shallow fried. _x000D_ Drain out on absorbent paper and keep aside.
- Heat 2 tablespoons of oil In a pan over medium heat._x000D_ Add fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds._x000D_ Add curry leaves, ginger paste, garlic paste and green chilli. _x000D_ Stir and saut till the oil separates from the masala.
- Add the peanut paste stir and cook for 5-8 minutes._x000D_ Add the tamarind and jaggery and mix well and cook till the oil separates.
- Add the fried brinjals and one cup water and mix. Cover and simmer for fifteen to twenty minutes.
- Serve hot with roti, rice, biryani chapati or paratha.
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