Hyderabadi Bagara Baingan
Bagara Baingan is a hyderabad delicacy prepared from aubergine or eggplants cooked in coconut and sesame seeds gravy.
Hyderabadi Cuisine, South Indian
Easy main course, seasoned aubergine, South Indian Curry
aubergine or baby eggplants
For Curry Paste
dried red chillies
6 - 8
or as per taste
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.
My Dainty Kitchen by Ipsa