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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 Time
15
mins
Cook Time
20
mins
Total Time
35
mins
Course:
Main Course
Cuisine:
Hyderabadi Cuisine, South Indian
Keyword:
Easy main course, seasoned aubergine, South Indian Curry
Servings:
4
People
Calories:
170
kcal
Author:
Ipsa Faujdar
Ingredients
500
gms
aubergine or baby eggplants
3
tbsp
refined oil
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:
170
kcal