Baghara Baingan
Baghara Baingan is a popular traditional South Indian Curry. You can serve this curry as a side dish with chapati, biryani or rice as per taste.
Baghara baingan recipe| Hyderabadi Baghara baingan
Recipe Type: dal & Curry
Cuisine: Indian
Author:
Ingredients
- 250-gram brinjals/eggplants/aubergine
- 1 medium sliced onion
- Two tablespoons peanuts
- 2 tablespoon sesame seeds
- Two tablespoons grated coconut
- 2 tablespoons tamarind pulp
- One teaspoon poppy seeds
- 1 tablespoon ginger paste
- One tablespoon garlic paste
- 1 teaspoon coriander powder
- Half green chilli chopped to taste
- 1/2 teaspoon turmeric powder
- Half teaspoon mustard seeds
- 1/2 teaspoon cumin powder
- Half teaspoon grated jaggery
- 1/2 teaspoon red chilli powder(optional)
- quarter teaspoon fennel seeds
- 1/4 teaspoon onion seeds
- Pinch of fenugreek seeds
- 10-12 curry leaves
- Oil for frying and cooking
- Salt to taste
Instructions
- 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.
- 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.
- After adding onion, stir it and cook until translucent.
- Apply turmeric powder, coriander powder, red chilli powder, cumin powder and salt and mix well.
- Now 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 of water and mix. Cover and simmer for fifteen to twenty minutes.
- Serve hot with roti, rice, biryani chapati or paratha.
More recipes from this blog you might like this:
Aamkhand/Mango Shrikhand
Aamras /Mango Puree
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.
- Mix and add curry leaves, ginger paste, garlic paste and green chilli.
- Stir and sauté till the oil separates from the masala.
- After adding onion, stir it and cook until translucent.
- Now add turmeric powder, coriander powder, red chilli powder, cumin powder and salt and mix well.
- Put on the peanut paste stir and cook for 5-8 minutes.
- Add the tamarind and jaggery and mix well and cook till the oil separates.
- Finally, add the fried brinjals and one cup of water and mix. Cover and simmer for fifteen to twenty minutes.
- Serve hot with roti, rice, biryani chapati or paratha.
Enjoy! If you liked this, please share. Thanks!
