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Wednesday, 3 June 2015

Bagara Baingan - (Eggplant Curry - Hyderabadi Style)


          This is a signature dish of Hyderabad and is generally served with Dum Biryani. It also goes well with naan or tandoori roti. I would like to share my version of this delectable and a very popular recipe.

          Baby eggplants are either deep fried or shallow fried and cooked in a gravy of peanuts, coconut and sesame seeds. It is a very delicious side dish and the tanginess makes it even more chatpata and yummy. so check for a step by step method with pictures to prepare it.








  • 10-12 baby eggplants, slit, washed and drained
  • 3 tbsp. oil
  • 2 tbsp. peanuts
  • 1 tbsp. sesame seeds
  • 2 tbsp. fresh grated coconut
  • 1 tbsp. roasted coriander powder
  • 1 tsp. roasted cumin powder
  • 1 large onion, chopped
  • 1-2 sprigs curry leaves
  • 1 tbsp. ginger-garlic paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tsp. tamarind paste
  • coriander leaves & sliced onion to garnish (opt) 






          Wipe the eggplants well and keep aside. Heat 1 tbsp. oil and fry them till light brown. Drain and keep aside.

          Dry roast the coconut, sesame seeds and peanuts till golden in colour. Cool and grind into a powder. Keep aside.

          Heat remaining oil and saute the onion and curry leaves till light brown. Add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder and cumin powder mixed with a little water. 

          Saute till the oil separates.  Add the ground coconut powder and fry on low flame till well combined.

          Add 1 cup water and salt. Bring it to a boil. Add the fried eggplants. Cover and simmer for 2-3 minutes on medium flame or till the gravy slightly reduces.

          Now add the tamarind paste mixed with 1/2 - 3/4 cup water. Cover and simmer further till the oil starts to leave the sides of the pan. 

         Switch off the flame and transfer to a serving dish. Garnish with coriander leaves and sliced onion. Serve as a side dish with biryani, naan or tandoori roti.





                      Dry roast the coconut, sesame seeds and peanuts till golden in colour.




                               Cool and  grind into a powder.





                   Heat 1 tbsp. oil & fry thee eggplants till light brown. Drain & keep aside.




                      Heat oil in a pan and saute the onion and curry leaves till light brown.





                Add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder
                and cumin powder mixed with a little water.   
             



                    Add the ground coconut powder and fry on low flame till well combined.




               Add 1 cup water and salt. Bring it to a boil. Add the fried eggplants. Cover and
               simmer for 2-3 minutes on medium flame or till the gravy slightly reduces.




                Now add the tamarind paste mixed with 1/2 - 3/4 cup water. Cover and simmer
                further till the oil starts to leave the sides of the pan. 




                 Garnish with coriander leaves and sliced onion. Serve as a side dish with biryani,
                 naan or tandoori roti.

                    




Note: 

        1. Dry roast the coriander seeds and cumin seeds along with peanuts-sesame seeds-coconut. As I always keep roasted coriander-cumin powder in my kitchen, I did not fry them.










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