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Baghara baingan | baghara baingan recipe| hyderabadi baghara baingan

Baghara Baingan

 

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: Swati Paathak

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

  1. Dry roast the peanuts in a heavy bottom pan over medium heat until golden brown and keep aside to cool.
  2. Similarly dry roast the sesame seeds, poppy seeds and desiccated coconut separately and keep aside to cool.
  3. Grind all the roasted ingredients with little water to a fine paste.
  4. Wash brinjal/eggplant under running water.
  5. Cut the brinjal/eggplant partially into four parts, keep the stalk intact.
  6. Heat the oil and fry them, they can be shallow fried.
  7. Drain out on absorbent paper and keep aside.
  8. Heat 2 tablespoons of oil In a pan over medium heat.
  9. Add fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.
  10. Add curry leaves, ginger paste, garlic paste and green chilli.
  11. Stir and sauté till the oil separates from the masala.
  12. After adding onion, stir it and cook until translucent.
  13. Apply turmeric powder, coriander powder, red chilli powder, cumin powder and salt and mix well.
  14. Now add the peanut paste stir and cook for 5-8 minutes.
  15. Add the tamarind and jaggery and mix well and cook till the oil separates.
  16. Add the fried brinjals and one cup of water and mix. Cover and simmer for fifteen to twenty minutes.
  17. 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.

Baghara Baingan

  • Serve hot with roti, rice, biryani chapati or paratha.
    Enjoy! If you liked this, please share. Thanks!

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