bagara baingan
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Hyderabadi Bagara Baingan

Bagara Baingan is a hyderabad delicacy prepared from aubergine or eggplants cooked in coconut and sesame seeds gravy.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Hyderabadi Cuisine, South Indian
Keyword: Easy main course, seasoned aubergine, South Indian Curry
Servings: 4 People
Calories: 170kcal
Author: Ipsa Faujdar

Ingredients

For Curry Paste

  • 3 tbsp sesame seeds
  • 4 tbsp peanuts
  • 3 tbsp dessicated coconut
  • 1 tbsp tamarind paste
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 7- 8 dried red chillies

For Gravy

  • 1/2 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 6 - 8 curry leaves
  • 1 onion finely chopped
  • 1 tbsp coriander leaves finely chopped
  • 3 tbsp mustard oil
  • 1 tsp salt or as per taste
  • 1 tbsp ginger garlic paste

Instructions

  • Wash and clean eggplants properly. Vertically slit into quarters but make sure not to cut them completely. Don't remove the crown of brinjals.
  • Shallow fry the egg plants till it is cooked. Don't over cook them. 
  • Stir occasionally and make sure they are intact and not broken.

Making Curry Paste

  • Dry roast all ingredients mentioned in ingredients list under curry paste. (except tamaring)
  • If you have dry tamarind, soak it in hot water for 15 minutes.
  • Transfer to a blender and blend it to smooth puree.
  • Curry paste for bagara baingan is ready.

Preparation of Curry

  • Heat oil in a pan. add cumin seeds and let it splutter. add fenugreek seeds, curry leaves.
  • Then add finely chopped onion. saute till onion translucent.
  • Add prepared curry paste and stir well. Season with salt.
  • Add 1 cup water and cook for 5 minutes or till it's cooked and leaves oil on surroundings 
  • Add fried brinjals to gravy and simmer for 3 - 4 minutes.
  • Garnish with chopped coriander leaves and serve hot.

Nutrition

Calories: 170kcal