Name: Hyderabadi Bagara Baingan recipe by Swapna Sunil at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 6 no : Small brinjal; 1/2 cup : Raw Peanuts; 1/4 cup : Sesame seeds; 3 tbsp : Coriander seeds; 1/2 cup : Water; 6 tbsp : Oil; 1 tsp : Mustard seeds; 1 tsp : Cumin seeds; 2 no : Dry red chillies; 1 tbsp : Ginger garlic paste; 1/4 tsp : Turmeric; Lemon sized : Tamarind; 3 tsp : Red Chili Powder powder; Salt to taste; 1.5 tsp : Garam Masala powder; 1 tsp : Sugar

ABOUT Hyderabadi Bagara Baingan RECIPE

Hyderabadi Bagara baigan , a traditional gravy recipe from the Nawabi cuisine of Hyderabad ,Telangana is a rich, indulging,aromatic and a flavor packed dish. Roasted and Ground peanut sesame gravy simmered in tangy Tamarind sauce flavored with spices is a definete crowd pleaser. Bagara Baingan pairs well with all the rice and Indian bread varieties. This is a good make ahead main dish that stays good for couple of days at room temperature and almost upto 5 days in refrigerator(when seasoned well).

Ingredients Serving: 6

6 no : Small brinjal
1/2 cup : Raw Peanuts
1/4 cup : Sesame seeds
3 tbsp : Coriander seeds
1/2 cup : Water
6 tbsp : Oil
1 tsp : Mustard seeds
1 tsp : Cumin seeds
2 no : Dry red chillies
1 tbsp : Ginger garlic paste
1/4 tsp : Turmeric
Lemon sized : Tamarind
3 tsp : Red Chili Powder powder
Salt to taste
1.5 tsp : Garam Masala powder
1 tsp : Sugar

Instructions

Prep work : To begin with , to a small sauce pan add raw peanuts and roast them until fragrant and cooked from within. Remove them to a plate and cool them to touch.Later rub them to loosen their skin and discard the same.
To the same sauce pan add coriander seeds,sesame seeds and roast until golden and aromatic. Remove to a plate and cool them to room temperature.
To a blender jar add the roasted and cooled peanuts, sesame and coriander seeds. Ground them to a fine paste adding half cup of water. Set aside until needed.
Soak the Tamarind in 1/2 cup of water for few minutes and extract it's juice. Wash the baby eggplant/brinjal and wipe them with clean towel. With its stalk intact slit it into four by making a cross incision at its base.
Add the slit brinjal to a bowl with water and little salt. This helps from discoloration of brinjal.
For the curry : Heat a kadai or pan with oil. Prepare the tempering with Mustard , cumin seeds and red chilli.
As the seeds splutter add in the ginger garlic paste, turmeric and slit brinjal.
Saute until the raw smell from ginger garlic paste evaporates and brinjal gets slightly roasted
Add the extracted Tamarind pulp and give a good stir. Cover it with a lid , simmer until baby brinjal are soft and cooked. Later stir in the red chilli, salt, sugar, garam masala powder and simmer for a minute more.
To this, Add the ground peanut sesame and coriander paste.
Stir well and simmer for 4 to 5 five minutes covering with a lid. After all the simmering and cooking oil floats on top and looks scrumptiously ready
Now how divine and inviting does that look?
Make this delicious Hyderabadi Bagara Baingan in your kitchen and enjoy with family and friends.

Similar Recipes