Sunday, January 27, 2013

Baghara Baingan Or Hyderabadi Bagara Baingan

I stayed in Hyderabad for around 4 years. I have tasted their very famous Biriyani's and other non veg curries. How ever I never got a chance to taste any good hyderabad special veg curries.  The reason may be none of the veg curries were known to us and the ones we tasted at office sucked. Also when ever we used to eat out, importance was always given to non veg dishes than any veg dishes. 

Recently I was searching for a simple brinjal or eggplant curry and by chance found the recipe of a very famous Hyderabadi dish - Baghara Baingan. I am disappointed that while in Hyderabad I never heard of it and also did not get a chance to taste this delicacy. I tried the recipe at home and it turned out really good. 

I have adapted the recipe from Tarla Dalal's site. You can find the recipe here. My version is as follows.

Baghara Baingan:

Prep time : 20 min

Cook time: 15 min
Total Time: 35 min 


4 - 5 small Brinjals 
Half of a Big onion
1 Teaspoon Ginger Garlic Paste
1 green chilly
1/4 Turmeric
1/2 Teaspoon Cumin powder
3/4 - 1 Teaspoon Chilly Powder
1 Teaspoon Coriander Powder
1/4 Teaspoon Mustard Seeds
1/4 Teaspoon Methi or Fenugreek Seeds
1/4 Teaspoon Nigella Seeds ( Onion Seeds or Kalonji)
2 Teaspoon Grated Coconut
2 Teaspoon Sesame Seeds
2 Teaspoon Peanuts ( Ground Nuts)
1 Teaspoon Oil
1 - 2 Teaspoon Tamarind Paste
Coriander Leaves for Garnishing


Step 1: Wash Brinjals and cut into small cubes.  

Note: In Tarla Dalal's recipe, the whole Brinjal is used as such. Simply make 4 slits in the brinjal without removing the stem. How ever I like the Brinjals cut into cubes and have done the same here. 

Step 2: Cut onion and green chillies.

Step 3: Soak Tamarind in water for 10 - 15 min and take its paste. 

Step 4: Heat Oil in a non stick pan. When the oil becomes hot, add mustard seeds, Methi seeds and Nigella Seeds. When they start crackling, add the brinjals along with curry leaves and green chillies. Saute till the brinjals start becoming soft. Switch off and Keep aside. 

Step 5: Roast sesame seeds for 3- 4 min in the same pan used in step 4. Keep aside.

Step 6: Roast grated coconut for 2 min and keep aside.

Step 7: Roast Ground nuts till the cover starts becoming loose. Keep aside. 

Step 8: Now Saute onions and ginger garlic paste in the same pan till the onions start turning brown. Add Turmeric, Chilly Powder, Coriander powder and Cumin powder. Mix well and stir for 3 - 4 min. Switch off. Once it cools, add the mixture to a blender.

Step 9: Add the roasted sesame seeds, roasted coconut and peanuts also to the mixture in the blender. Then add the Tamarind Paste to the mixture. 

Step 9: Grind the mixture with a little water to a smooth paste. Keep aside. 

Method  of Preparing: 

Step 1:

Add the ground mixture to the same pan and add salt and water to loosen it. Let it cook for around 5 - 8 min.

Step 2:

Now add brinjals to the mixture and cover and cook for 10 min till they are cooked completely. Switch off and garnish with coriander leaves. Serve hot with Rice or Chappathis. 

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