Hyderabadi Baghara/ Bagara Baingan Recipe

Hyderabadi Baghara baingan Recipe-How to make Baghara baingan-Baghara baingan recipe(step by step)

Hyderabadi Baghara/ Bagara Baingan 

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.
More recipes from this blog:
Methi Matar Malai
Khoya Makhana
Dahi Baingan

Hyderabadi Baghara baingan Recipe(step by step)

Preparation:

• Dry roast the peanuts in a heavy bottom pan over medium heat until golden brown and keep aside to cool.

• 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.
• Cut the brinjal/eggplant partially into four parts, keep the stalk intact.

• Heat the oil and fry them, they can be shallow fried. 
• Drain out on absorbent paper and keep aside.

Method:

• Heat 2 tablespoons of oil In a pan over medium heat.
• Add fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.
• Add curry leaves, ginger paste, garlic paste and green chilli. 
• Stir and sauté till the oil separates from the masala.
• Add onion stir and cook until translucent.
• Add turmeric powder, coriander powder, red chilli powder, cumin powder and salt and mix well.

• Add the peanut paste stir and cook for 5-8 minutes.
• 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.

Hyderabadi Baghara baingan Recipe:

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Prep time: 30 min  cooking Time: 60 min    Serves: 4 

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Main Ingredients: eggplants/aubergineRecipe Type: CurryCuisine: HyderabadiLevel of cooking: Medium

Ingredients:

250-gram brinjals/eggplants/aubergine

1 medium sliced onion

2 tablespoons peanuts

2 tablespoon sesame seeds

2 tablespoon grated coconut 

2 tablespoons tamarind pulp

1 teaspoon poppy seeds

1 tablespoon ginger paste

1 tablespoon garlic paste

1 teaspoon coriander powder

1-2 green chilli chopped to taste

1/2 teaspoon turmeric powder

1/2 teaspoon mustard seeds

1/2 teaspoon cumin powder

1/2 teaspoon grated jaggery 

1/2 teaspoon red chilli powder(optional)

1/4 teaspoon fennel seeds

1/4 teaspoon onion seeds 

Pinch of fenugreek seeds 

10-12 curry leaves

Oil for frying and cooking

Salt to taste

Preparation:

• Dry roast the peanuts in a heavy bottom pan over medium heat until golden brown and keep aside to cool.
• 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.
• Cut the brinjal/eggplant partially into four parts, keep the stalk intact.
• Heat the oil and fry them, they can be shallow fried.
• Drain out on absorbent paper and keep aside.

Method:

1. Heat 2 tablespoons of oil In a pan over medium heat.
2. Add fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.
3. Add curry leaves, ginger paste, garlic paste and green chilli.
4. Stir and sauté till the oil separates from the masala.
5. Add onion stir and cook until translucent.
6. Add turmeric powder, coriander powder, red chilli powder, cumin powder and salt and mix well.
7. Add the peanut paste stir and cook for 5-8 minutes.
8. Add the tamarind and jaggery and mix well and cook till the oil separates.
9. Add the fried brinjals and one cup water and mix. Cover and simmer for fifteen to twenty minutes.
10. Serve hot with roti, rice, biryani chapati or paratha.

Enjoy!

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