Name: Baghare Baingan recipe by Zeenath Fathima at BetterButter
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 8
Ingredients: Egg plants or brinjals about 1/2 kg; Oil about 5 to 6 tbsp; Coriander and cumin powders roasted about a tbsp each; Chilli powder a tbsp or more; Ginger garlic paste a tbsp; Green chillies slit about 4 to 5; Turmeric about 1/2 tsp; Tamarind pulp of about a lemon sized ball; Onions about 2 to 3 large shallow fried in little oil and made into a paste; Sesame seeds and peanuts about 3 to 4 tbsp each dry roasted and powdered; Curry leaves about a fistful; Cumin seeds a tbsp; Salt to taste

ABOUT Baghare Baingan RECIPE

Quintessentially Hyderabadi side dish. It is a must have with it's equally famous main course- the dum biryani. Nothing can beat it's awesome pairing. These two are just inseparable and incomplete without each other. Infact they both compliment each other so well like no one else.

Ingredients Serving: 8

Egg plants or brinjals about 1/2 kg
Oil about 5 to 6 tbsp
Coriander and cumin powders roasted about a tbsp each
Chilli powder a tbsp or more
Ginger garlic paste a tbsp
Green chillies slit about 4 to 5
Turmeric about 1/2 tsp
Tamarind pulp of about a lemon sized ball
Onions about 2 to 3 large shallow fried in little oil and made into a paste
Sesame seeds and peanuts about 3 to 4 tbsp each dry roasted and powdered
Curry leaves about a fistful
Cumin seeds a tbsp
Salt to taste

Instructions

Heat oil and add curry leaves along with cumin seeds.
Add the brinjals. Saute them on low flame.
Add the green chillies too.
Stir it very gently.
Add the onion paste
After about 5 to 6 mins add all the masalas followed by the tamarind pulp too.
Let this simmer on low to medium flame for 20 mins.
Do not stir vigorously.
Adjust the consistency as desired. Add hot water if needed.
It tastes awesome with biryani and these both are surely made for each other dishes.
Serve this hot even with rotis or parathas or just plain rice. It tastes equally yum.

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