Bagara Prawns

 

           You must have heard of Mirchi Ka Salan and Bagara Baingan, the two signature dishes of Hyderabad. So come let me share a fusion recipe of Prawns, which is quite similar and has almost the same spices. The dominant ones are coconut, sesame seeds and peanuts. It is a very delectable side dish and the tanginess from the tamarind makes it even more lip smacking and yummy. 

          

          The gravy is extremely delicious and has a spicy and tangy flavor. It is best enjoyed with steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti. In fact they go extremely well with any form of rice or Indian bread. Prawn lovers, like me, will simply love this yummy preparation and is a must try.

• 8-10 Prawns, cleaned & washed well
• 3 tbsp. oil
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 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 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. tamarind paste
• 1-2 tsp. mustard oil to garnish
• 1 tsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes. 

          Heat 1 tbsp. oil and fry the prawns till light brown. Drain and keep aside.

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

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

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté  till the oil separates. 

          Add the ground spice paste and fry on a low flame till well combined.

          Add 1 cup water and bring it to a boil. Cover and simmer for 4-5 minutes on a low to 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 for 2-3 minutes more. 

          Finally add the fried prawns and cook for 2 minutes When done, switch off the flame and add chopped coriander leaves. Keep it covered for 2-3 minutes. 

          Serve with hot steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti for a sumptuous meal. 

Parwal Masala

 

          Parwal, a seasonal veggie, is my all time favourite. So check out my version of a simple and an easy homemade style Parwal curry. I gave the gravy a creamy texture to suit my palate, by adding in some milk, instead of yoghurt to the end product. It turned out real yummy and lip smacking. You can serve this dish as a main course or as a side dish with any form of rice or Indian bread.

• 7-8 parwals, scraped and slightly slit from both ends 
• 3 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder 
• 1 tbsp. Kashmiri red chili powder
• salt to taste 
• 1/3 cup milk
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped

           Heat 1 tbsp. oil in a pan and fry the slit parwals till light golden in colour. Drain and keep aside. 

          Heat the remaining oil and temper with cumin seeds. Sauté for a few seconds and then add the onion. Sauté till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Then add the fried parwals and 1 cup water. Cover and simmer on a low flame till the parwals are almost cooked.

           Now add the milk and kasuri methi. Simmer further for 1-2 minutes. When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with any form of rice or Indian bread. 

          

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 almost tender.

          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 almost tender.

                    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.

Bagara Parwal / Parwal Ka Salan

 

          You must have heard of Mirchi Ka Salan and Bagara Baingan, the two signature dishes of Hyderabad. So come let me share a fusion dish of Parwal / Pointed Gourd, which is quite similar and has almost the same spices. The dominant ones are coconut, sesame seeds and peanuts. 

          The gravy is extremely delicious and has a spicy and tangy flavour. It is best enjoyed with steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti. In fact they go extremely well with any form of rice or Indian bread. Parwal lovers, like me, will simply love this yummy preparation and is a must try.

• 10-12 parwal / pointed gourd, slit halfway from both ends
• 3 tbsp. oil
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 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 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. tamarind paste
• 1 tsp. coriander leaves, chopped

           Heat 1 tbsp. oil and fry the parwals till light brown. Drain and keep aside.

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

          Heat remaining oil and sauté the onion and curry leaves till light brown. Add the ginger-garlic paste and all the dry spices mixed some water. 

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

          Add 1 cup water and bring it to a boil. Add the fried parwal. 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 separates. 

         Switch off the flame and transfer to a serving dish. Garnish with coriander leave. Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti.

Baingan Ka Dalcha

       
          This is a traditional Hyderabadi cuisine where eggplants are cooked along with tuvar dal (split pigeon pea lentil) called "Baingan Ka Dalcha." Baingan means Eggplant / Brinjal in the local lingo. It can also be cooked with Chana Dal (Bengal Gram Lentil).

           There are many versions to this tangy eggplant - lentil gravy. However, I have cooked with Tuvar Dal. which is a perfect side dish to pulao, biryani, plain steamed rice or Jeera Rice. It is cooked in the same way as Mutton Dalcha and kaddu (Bottle Gourd) dalcha. the two other popular Hyderabadi dishes. 

          A tempering of mustard seeds, dry red chilly and curry leaves in ghee is poured over the cooked Dalcha and served, garnished with coriander leaves. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1 long eggplant, chopped 
• 2-3 tbsp. oil
• 2 green cardamoms
• 4 cloves
• 1" cinnamon stick
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. roasted coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• 1 tomato, chopped
• salt to taste 
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 2-3 green chilies2
• 2 tbsp. mint leaves, chopped 
• 1 tbsp. ghee
• 1 tsp. mustard seeds
• 1 dry red chilli
• 1 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

           Pressure cook the dal in 2 cups water for 4-5 whistles. Whisk and keep aside.

          Heat oil in a pan and temper with cardamoms, cinnamon and cloves. After it stops crackling, add the onion and salute till light brown in colour.

          Now add the ginger-garlic paste and fry for a minute. Then add all the dry spices (except salt). Sauté for a minute.

          Add the chopped tomato and fry for a minute more. Add the chopped eggplants and fry till half done. 

          Add the boiled dal. salt to taste, tamarind water, mint leaves and green chilies. Bring it to a boil and simmer till the eggplants are well cooked. 

          Check the consistency. Add extra water if more gravy is desired. When done, switch off the flame and keep aside. 
      
          Heat ghee and temper with mustard seeds and red chilies. After it stops spluttering, add the curry leaves and switch off the flame. 

          Pour this tempering on the prepared Dalcha. Garnish with coriander leaves. Serve with jeera rice, Plain biryani or hot steamed rice.

                    Heat oil & temper with cardamoms, cinnamon & cloves. After it stops 
                    crackling, add the onion & sauté till light brown in colour.

                                 Add ginger-garlic paste & fry for a minute. 

                                Add all dry spices (except salt). Sauté for a minute.

                                 Add chopped tomato & fry for a minute more. 

                                  Add chopped eggplants & fry till half done. 

                                 Add boiled dal. salt to taste,

                                  tamarind water,

                           mint leaves & green chilies. Simmer till eggplants are well cooked. 

                Heat ghee & temper with mustard seeds & red chilies. Then add curry leaves 
                and switch off the flame. 

                      Pour this tempering on the prepared Dalcha. 

                 Garnish with coriander leaves. Serve with jeera rice, plain biryani or hot 
                 steamed rice.

Parwal (Pointed Gourd) Butter Masala

          This is the my version of the very popular Chicken Butter Masala and Paneer Butter Masala. I made use of Parwal, a seasonal vegetable, but with a slight twist. I added some beaten yoghurt instead of the cream that is traditionally used as I wanted to keep the gravy light to suit my palate. 

          The end product turned out real yummy and lip smacking. The butter and the chili powder can be adjusted according to your preference. Serve as a side dish with any form of rice or Indian bread. So come let me take you through the process of making this fusion recipe through a step by step pictorial recipe to prepare it. 

• 6-7 parwals, scraped and slightly slit from both ends 
• 2 tbsp. oil
• 2 tbsp. butter
• 1" cinnamon stick 
• 2 green cardamoms 
• 4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. green chili paste
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder 
• 1 tbsp. Kashmiri red chili powder
• salt to taste 
• 1/2 cup tomato puree
• 1/2 cup beaten yoghurt
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped

           Heat oil and 1 tbsp. butter in a pan. Fry the slit parwals till light golden in colour. Drain and keep aside. 

          Temper the same oil with cinnamon, cardamoms and cloves. Add the onion and sauté till light brown. 

          Add the ginger-garlic paste and green chili paste. Give it a stir and then add all the dry spices. Mix well. 

          Add the tomato puree. Mix well and sauté till the oil separates. Then add the yoghurt and keep stirring for a minute. 

          Now add 1/2 cup water and the fried parwals. Cover and simmer for 4-5 minutes or till the parwals turn soft. 

           Switch off the flame and add the remaining butter, kasuri methi and coriander leaves. Give it a stir and serve as a side dish with any form of rice or Indian bread. 

                       Heat oil & 1 tbsp. butter. Fry parwals till light golden. Keep aside. 

                       Temper same oil with cinnamon, cardamoms & cloves. Add onion and 
                       sauté till light brown. 

                        Add ginger-garlic paste & green chili paste. Give it a stir.

                      Then add all the dry spices. Mix well.

                     Add tomato puree. Mix well & sauté till oil separates.

                    Then add yoghurt & keep stirring for a minute. 

                   Add 1/2 cup water & fried parwals. Cover & simmer for 4-5 minutes or till
                   the parwals turn soft. 

                     When done, add remaining butter, kasuri methi & coriander leaves. 

                   Serve as a side dish with any form of rice or Indian bread.