Baghaar-e-baingan | Recipe of Hyderabadi bagara baingan

This is a wonderful traditional recipe which I had come across in Hyderabad during the period of my stay over there. I stayed around 2 years in Hyderabad , and loved the culture and vives of the city. With perspective to food the city is wonderful with varieties of cuisine available. The prominant among them is the local Andhra cuisine and the Muslim cuisine by the Nizams both flavorful in their own ways.

Hyderabadi cuisine  is the native cooking style of the Hyderabadi Muslims, which   was developed and enhanced with the Qutb Shahi dynasty and became the royal cuisine of the Nizams of Hyderabad State. It is influenced by Mughlai, Turkish,Arabic cuisines  in addition to the local Telegu cuisine  which is spicy due to the use of fiery chilies which were a local produce of the state.Under the  supervision and patronage of the Nizams, the cuisine became popular creating a array of delicious dishes.  The use of khuskhus or poppy seeds and roasted peanuts are seen widely used providing a nutty texture to the vegetarian and meat gravy. This blog is about Baghaar-e-baingan which involves cooking of small egg plants in a rich creamy gravy prepared with roasted sesame seeds, roasted groundnuts and poppy seeds paste.I also have Mirchi ka salan recipe you can check out. The souring agents used is tamrind extract though you can also use tomatoes if you fancy them.

Ingredients

• 8 to 10 small eggplants
• 1/2 cup groundnuts
• 1 tbsp white sesame seeds
• 1 tbsp poppy seeds
• 4 to 5 red chilies
• 1/2 cup of tamarind extract in water
• 2 Onions chopped
• 1 tbsp ginger garlic paste
• 1 tsp mustard seeds
• fistful curry leaves
• 1 tbsp red chili powder
• 1 tbsp coriander powder

Preparations

• Make 4 cuts in the brinjal from the centre
• Dry roast the spices abd make a smooth paste
• Add 1/4 cup of oil and heat
• Deep fry the brinjals till tender
• take off the fried brinjals from the heat
• Add mustard seed in the oil followed bt curry leaves
• Allow mustard seeds to splutter.
• fry onions till light brown
• add ginger garlic paste and saute
• Add the spice powders
• Add the nut and sesame seeds paste
• add i/2 cup of water and salt to taste
• Simmer for 5 minutes in low flame
• Add the brinjals
• Cover cook for 15 minutes stirring in between
• Add split green chilies
• serve hot with parathas or biryani

Print

Recipe of Hyderabadi bagara baingan

Baghaar-e-baingan which involves cooking of small egg plants in a rich creamy gravy prepared with roasted sesame seeds, roasted groundnuts and poppy seeds paste. The souring agents used is tamrind extract though you can also use tomatoes if you fancy them.

Course Side Dish

Cuisine Deccan, East Indian, Hyderabadi, Nizam

Keyword bagara baingan gravy, foodporn, vegan, veganfood, vegetarian

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Author indrani

Ingredients

Ingredients

• 8 to 10 small eggplants
• 1/2 cup groundnuts
• 1 tbsp white sesame seeds
• 1 tbsp poppy seeds
• 4 to 5 red chilies
• 1/2 cup of tamarind extract in water
• 2 Onions chopped
• 1 tbsp ginger garlic paste
• 1 tsp mustard seeds
• fistful curry leaves
• 1 tbsp red chili powder
• 1 tbsp coriander powder

Instructions

Preparations

1. Make 4 cuts in the brinjal from the centre
2. Dry roast the spices abd make a smooth paste
3. Add 1/4 cup of oil and heat
4. Deep fry the brinjals till tender
5. take off the fried brinjals from the heat
6. Add mustard seed in the oil followed bt curry leaves
7. Allow mustard seeds to splutter.
8. fry onions till light brown
9. add ginger garlic paste and saute
10. Add the spice powders
11. Add the nut and sesame seeds paste
12. add i/2 cup of water and salt to taste
13. Simmer for 5 minutes in low flame
14. Add the brinjals
15. Cover cook for 15 minutes stirring in between
16. Add split green chilies
17. serve hot with parathas or biryani