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
Servings: 4 People
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
- 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
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.