Bagara baingan is a popular Hyderabadi cuisine which is served as side dish with Hyderabadi Bagara or Biryani rice.it can also be served with normal plain rice or with Rotis.this recipe is courtesy of my friend Prasanthi, presently lives in chennai.she suggested to post his popular recipe when she visited my place recently.i didn’t use cinnamon in masala paste but you can add it.This recipe takes much oil as it is thick gravy curry.you can skip adding dried red chillies while preparing masala paste.and use red chilli powder while sautéing onions.
Text version of Bagara baingan
Bagara baingan- how to prepare easy bagara baingan recipe
Recipe Type: Main
Cuisine: HYDERABADI
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- For Masala
- peanuts – 1/3 cup
- coriander seeds – 1 tbsp
- sesame seeds – 1 tbsp
- desiccated coconut – 1 tbsp
- cloves – 2
- cinnamon – 1/4 inch (optional)
- dried red chillies – 6
- water – 1/2 cup
- For curry
- egg plants – 200 grams
- chopped onions – 2
- chopped tomatoes – 2
- slit green chillies – 2
- curry leaves – 1 sprigs
- ginger garlic paste – 1tsp
- tamarind – 1 lemon-sized
- turmeric powder – 1/4 tsp
- salt – to taste
- oil – 5 or 6 tbsp
- chopped coriander – 1/4 cup
Instructions
Preparing masala paste
- heat a pan,add peanut and sauté till nicely roasted.
- add coriander seeds,sesame seeds,desiccated coconut,cloves,cinnamon(optional),dried red chillies and roast for a minute.
- put them in spice grinder and make into powder.
- add water,grind again and make into paste.keep aside.
Preparing Egg plants for the curry
- rinse egg plants thoroughly.
- DO NOT remove the stalks.
- turn each egg-plant upside down and cut into plus shape.
- check whether they have any worms.
- immerse them in salt water until you cook to avoid discoloration.
Preparing Tamarind juice
- soak a big lemon-sized tamarind in a cup of water for 15 minutes.
- squeeze the tamarind to extract the juice.
- pour the juice into another vessel(place a strainer over it while pouring the juice).
- again add a cup of water to the pulp and squeeze out to extract the remaining.
Preparing Bagara baingan
- heat a vessel and pour oil.
- when the oil is hot,add ginger garlic paste,green chillies,curry leaves and sauté till the raw flavor of the ginger and garlic goes away.
- add egg plants,mix for once,cover and cook till the egg plants become tender.
- next open the lid,mix it up for once and make a small round space with ladle in the vessel.
- add chopped onions and cook until soft.
- add chopped tomatoes and cook until soft and tender.
- pour tamarind juice,mix well and bring it to boil.
- when it starts to boil,add masala paste and mix again.
- turn the heat to simmer and cook until the gravy thickens or the oil oozes out.
- add chopped coriander leaves and turn off the heat.
Video version of Bagara baingan
[embedyt] http://www.youtube.com/watch?v=0HXln6IDYno[/embedyt]
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