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bagaare baingan

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