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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.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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