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Wednesday 25 August 2021

Bagara Baingan - (Eggplant Curry - Hyderabadi Style)

 

          This is a signature dish of Hyderabad and is traditionally served with Dum Biryani. It is a great party recipe and is mandatory in every special occasions. In this recipe, baby eggplants are either deep fried or shallow fried and cooked in a rich gravy of peanuts, coconut and sesame seeds. 

         It is a very delectable side dish and the tanginess from the tamarind makes it even more lip smacking and yummy. You can also relish it with jeera rice, naan or tandoori roti. So check out the step by step pictorial recipe to prepare this amazing dish.






  • 10 baby eggplants, slit, washed and drained
  • 4 tbsp. oil
  • 2 tbsp. peanuts
  • 1 tbsp. sesame seeds
  • 2 tbsp. fresh grated coconut
  • 1 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 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






           Wipe the eggplants well and make two slits in each. Heat 2 tbsp. oil in a pan and fry them till light brown. Drain and keep aside.

          Dry roast the coconut, sesame seeds, peanuts, coriander seeds and cumin seeds till light golden in colour. Cool and grind into a paste by adding some water. Keep aside.

          Heat remaining oil and sauté the onion and curry leaves till light brown. Add the ginger-garlic paste, turmeric powder and red chili powder mixed with some water. 


          Sauté till the oil separates.  Add the ground coconut paste and fry on a low flame till the oil separates.

          Add 1 cup water and salt. Bring it to a boil and then add the fried eggplants. Cover and simmer till the eggplants are cooked.

          Now add the tamarind paste mixed with 1/2 cup water. Cover and simmer further for 2 minutes.

         Switch off the flame and transfer to a serving dish. Garnish as desired and serve as a side dish with biryani, naan or tandoori roti.



                    Dry roast coconut, sesame seeds, peanuts, coriander seeds & cumin seeds till
                    light golden in colour. Cool & grind into a paste by adding some water
.


                              Heat 2 tbsp. oil & fry them till light brown. Drain & keep aside.


                        Heat remaining oil & sauté the onion & curry leaves till light brown. 



                     Add ginger-garlic paste, turmeric powder & red chili powder mixed with
                     some water. Sauté till the oil separates.



                                   Add the ground coconut paste & fry on a low flame ....


                                  ...... till the oil separates.



                   Add 1 cup water & salt. Bring it to a boil & then add the fried eggplants. 
                   Cover & simmer till the eggplants are cooked.


                    Add tamarind paste mixed with 1/2 cup water. Cover & simmer for 2 minutes.



                  Garnish as desired & serve as a side dish with biryani, naan or tandoori roti.












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