Keema Bagara Baingan

 

              Bagara Baingan  is a signature dish of Hyderabad and is generally served with Dum Biryani. It also goes well with bagara rice, jeera rice, naan or tandoori roti. So check out my version of bagara baingan cooked with mutton keema to come up with this fusion combo. The end result was a super yummy, spicy and a tangy curry. Just perfect for a weekend lunch. It is also a great party recipe and just the right one for any Eid festival. So do give it a try by checking out the step by step pictorial recipe to prepare it.

• 1 cup mutton keema / mince
• 3-4 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 2 tbsp. red chili powder
• 1 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander-cumin powder
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1-2 sprig curry leaves
• 6 baby eggplants, washed, drained & slit
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tbsp. coriander leaves, chopped

          Dry roast the coconut, sesame seeds and peanuts till golden in colour. Keep aside to cool. Then grind and keep aside. 

          In a small bowl, mix together ginger-garlic paste, red chili powder, turmeric powder, coriander-cumin powder and salt with some water. Keep aside.

 

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

          Heat remaining oil and sauté the onion till light brown. 

          Add the ginger-garlic paste and sauté till the oil separates.

          Now add the ground coconut and fry on a low flame till well combined.

          Add the mutton keema and curry leaves. Sauté till the oil separates. 

          Then add 1 & 1/2 cups water and the fried eggplants. Cover and simmer on a medium flame for 4-5 minutes or till the eggplants are tender and the gravy is thick to a desired consistency.  

                 
          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.

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

                            Keep aside to cool. Then grind and keep aside. 

                       In a small bowl, mix ginger-garlic paste, red chili powder, turmeric 

                       powder, coriander-cumin powder & salt with some water. Keep aside.

                                   Heat 1 tbsp. oil & fry them till light brown. Keep aside.

                                  Heat remaining oil & sauté the onion till light brown. 

                                 Add the ginger-garlic paste and sauté till the oil separates.

                            Add the ground coconut & fry on a low flame till well combined.

                         Add the mutton keema & curry leaves. Sauté till the oil separates. 

                                  Then add 1 & 1/2 cups water.....

                         and the fried eggplants. Cover & simmer for 4-5 minutes or till the 

                         eggplants are tender & the gravy is thick to a desired consistency.  

 

                                  Add tamarind water & simmer further for 2 minutes. 

                                  When done, garnish with coriander leaves. 

                                Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.