Bagara Baingan is a signature dish of Hyderabad and is generally served with Dum Biryani. It also goes well with naan or tandoori roti. So here I combined two recipes - mutton curry and bagara baingan to come up with this fusion combo. The end result was super yummy - spicy and tangy. Just perfect for a weekend lunch. It is also a great party recipe and just the right one for the Eid festival. So do give it a try by checking a quick step by step pictorial recipe to prepare it.
Mutton Curry -
- 400-500 gms. mutton, boneless / with bones
- 1 tsp. ginger-garlic paste
- 3 tbsp. red chili powder
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. salt
- 1 tsp. coriander powder
- 1 tsp. lemon juice
- 1 tbsp. oil
Bagara Baingan -
- 6 baby eggplants, washed, drained & slit
- 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
- 2 onion, sliced
- 1-2 sprigs curry leaves
- 1 tsp. ginger-garlic paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. tamarind paste mixed with 1/2 cup water
- 1 tsp. coriander leaves, chopped
Mutton Curry -
Marinate the mutton with all the mentioned ingredients (except oil) for 2-3 hours (preferably overnight).
Heat oil in a pan and sauté the mutton on high flame for 4-5 minutes. Then cover and cook on a low to medium flame till the moisture has all been absorbed.
Add 1/2 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. Keep aside.
Bagara Baingan -
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 paste by adding some water. Keep aside.
Heat remaining oil and sauté the onion till light brown. Add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder and cumin powder mixed with a little water.
Sauté till the oil separates. Add the ground coconut paste and curry leaves. Fry on low flame till well combined.
Now add the cooked mutton, fried eggplants and salt. Mix everything well. Cover and simmer on a medium flame for 4-5 minutes or till the eggplants are completely cooked.
Add the tamarind water and simmer further for 2 minutes. When done, switch off the flame & garnish with coriander leaves. Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.
Marinate mutton with all ingredients (except oil) for 2-3 hours / overnight.
Heat oil & sauté mutton on high flame for 4-5 minutes.
Cover & cook on low to med. flame till moisture has been absorbed.
Add 1/2 cup water .....
Pressure cook for 15-20 minutes on a low flame after first whistle.
6 baby eggplants, washed, drained & slit
Heat 1 tbsp. oil & fry them till light brown.
Drain and keep aside.
Heat remaining oil & sauté onion till light brown.
Add ginger-garlic paste, turmeric powder, red chili powder, coriander
powder & cumin powder mixed with little water. Sauté till oil separates.
Add ground coconut paste & curry leaves.
Stir fry till well combined.
Add cooked mutton, fried eggplants & salt. Mix everything well. Cover
& simmer on med flame for 4-5 min or till eggplants are cooked.
Add tamarind water & simmer further for 2 minutes.
When done, switch off flame & garnish with coriander leaves.
Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.
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