Hyderabadi Bagara Baingan
Bagara Baingan is a Hyderabad delicacy prepared from aubergine or eggplants cooked in coconut and sesame seeds gravy. This is vegan too.
Servings: 4 People
Calories: 170kcal
Equipment
- Skillet/ pan/ kadai
Ingredients
- 500 gms aubergine or baby eggplants
- 3 tbsp vegetable oil or canola 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
- 2- 3 tbsp mustard oil or canola oil
- 1 tsp salt or as per taste
- 1 tbsp ginger garlic paste 4-6 garlic cloves + 1 inch ginger minced
Instructions
- Wash and clean eggplants properly.
- Vertically slit into quarters but make sure not to cut them completely.
- Don't remove the crown of eggplants.
- Shallow fry the eggplants 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 tamarind)
- 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