HYDERABADI BAGARA BAINGAN RECIPE - INDIAN EGGPLANT CURRY
Hyderabadi Bagara Baingan Recipe: young brinjals (baingan)/eggplant, sauteed in a sweet-spicy gravy made using peanuts, sesame seeds, coconut, and cashew. Serve as a side with biryani or as an entree with steamed rice or paratha.
Provided by Molly Kumar
Categories Entree
Time 40m
Number Of Ingredients 21
Steps:
- Heat a wok on high and then reduce the flames.
- Add raw peanuts and dry roast for 30 seconds over low flame.
- Now add sesame seeds, coconut flakes, and cashews.
- Roast all the nuts on medium-low flame for a minute.
- Turn off the heat and let this mixture cool completely.
- Add the cooled roasted nuts in a grinding jar, tomato, garlic, ginger and 1tsp of water.
- Grind to form a thick paste (you can use 1-2tsp more water if the mix is too dry).
- Keep the nut mixture aside.
- Take a clean baingan and make 2 slits on the top.
- Similarly, make slits on all baingan.
- Now take 1tsp of roasted nut paste and fill it in the slitted baingan. Keep aside.
- Similarly, fill all the baingan with the roasted nut paste and keep them aside.
- Heat 2tbsp of oil in a wok and add the roasted paste filled baingan.
- Stir fry the baingan on medium heat for a minute.
- Add 1/4 cup water, stir everything and cover the baingan.
- Let this cook on low heat for 5 minutes (stir every 2 minutes to prevent burning) The baingan stuffing will ooze out and form a thick orange-yellow gravy).
- Now remove the cover, saute and cook the almost cooked baingan for 30 seconds.
- Remove the baingan (any masala left) from the wok.
- In the same wok, add remaining oil and mustard seeds and curry leaves (cover the wok as this will splatter some oil outside).
- Let the seed splatter for 20 seconds, then add the onion paste.
- Now add all the spices, saute and let this cook for 2 minutes (low flame).
- Once the onion has cooked, add the cooked baingan along with its masala.
- Saute, add 1/2 cup water and cover the wok.
- Let this cook for 2-3 minutes over low heat.
- Once the gravy becomes thick and simmers, remove the cover and add tamarind paste.
- Saute everything to mix evenly and reduce the heat.
- Let this cook for another 2 minutes (saute every minute).
- Finally, add chopped cilantro and transfer to a serving bowl.
- If you have remaining sesame seeds, coconut flakes, sprinkle some on top.
- Serve hot
Nutrition Facts : Calories 789 calories, Carbohydrate 164 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 47 grams fat, Fiber 44 grams fiber, Protein 27 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 217 grams sodium, Sugar 57 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 35 grams unsaturated fat
HYDERABADI BAGARA BAINGAN RECIPE
Hyderabadi Bagara Baingan Recipe is a popular vegetarian dish from Hyderabad, that carries the state's trademark rich taste and a surprising motley of flavours.
Provided by Neha Mathur
Categories Main Course
Time 40m
Number Of Ingredients 18
Steps:
- Dry roast onion, ginger and garlic for 3-4 minutes.
- Remove on a plate.
- Dry roast coconut until browned and remove on a plate.
- Dry roast peanuts, sesame seeds, poppy seeds, dry red chillies and coriander seeds until browned and fragrant and remove on a plate.
- Add all the roasted ingredients in a blender and grind to make a smooth paste.
- Use little water if required.
- Wash the baingan and wipe them dry.
- Cut into long pieces.
- Heat oil in a pan.
- When the oil is hot, fry the baingan till slightly browned.
- Drain and keep aside.
- In the same oil, add mustard seeds, fenugreek seeds and curry leaves.
- Let them crackle and then add the ground masala along with 1/2 cup water.
- Cook the masala until oil starts to separate on the side of the pan.
- Add tamarind pulp, jaggery, red chilli powder and salt.
- Cook for another 3-4 minutes.
- Add water to thin the gravy.
- Add the fried baingan and cook for another 2-3 minutes.
- Garnish with fresh coriander.
- Serve hot with phulke or Rice.
Nutrition Facts : Calories 329 kcal, Carbohydrate 25 g, Protein 6 g, Fat 24 g, SaturatedFat 6 g, Sodium 26 mg, Fiber 8 g, Sugar 12 g, ServingSize 1 serving
BAGARA BAINGAN RECIPE FOR BIRYANI
Bagara baingan recipe - Hyderabadi style bagara baingan to serve as a side dish to biryani or bagara rice. Bagara baingan tastes delicious with a nutty aroma that comes from peanuts, coconut and sesame seeds.
Provided by Swasthi
Categories Side
Time 50m
Number Of Ingredients 18
Steps:
- Dry roast peanuts until they begin to smell good and turn light brown.
- Add sesame seeds and allow them to splutter. Switch off the heat and add coconut.
- Saute it in the hot pan till the coconut smells good.
- Cool these and blend with little water to a coarse or smooth paste as desired. Set aside.
- Heat oil in a pan, brinjals can be deep fried or shallow fried.
- While the oil heats up, partially slit to 8 sections, leaving the stem intact.
- When the oil turns hot fry them until the skin looks wilted completely, meaning the brinjal is almost cooked. Set these aside.
- Transfer the hot oil to a bowl and just retain a few tsp oil in the pan.
- Add cumin and mustard to the pan.
- When they begin to sizzle, add onions, curry leaves and sprinkle salt.
- Fry until the onions turn transparent.
- Next fry ginger garlic paste until the raw smell goes away.
- Pour half a cup of water to the pan.
- Add the blended peanut mixture, red chili powder, garam masala and turmeric. Stir and begin to cook on a medium flame.
- Filter the tamarind juice or paste and stir.
- When the gravy begins to bubble well, add the fried brinjals and stir. Add more water if needed to bring the gravy to a consistency.
- Cover and cook till the brinjal looks completely wilted or cooked.
- Add coriander leaves. Stir and serve bagara baingan with biryani, pulao or roti.
Nutrition Facts : Calories 225 kcal, Carbohydrate 18 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 412 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
HYDERABADI BAGARE BAINGAN
Make and share this Hyderabadi Bagare Baingan recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Asian
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 18
Steps:
- Roast the coconut, sesame seeds, peanuts, cumin seeds, coriander seeds and chopped onions separately for at least 5 minutes.
- Grind them separately and collect in a bowl.
- Add 1 cup of tamarind paste, ginger-garlic paste, chilli powder, turmeric powder and salt to taste.
- Mix well.
- Slice the brinjals and stuff the above paste in them.
- Heat 1/2 cup of oil in a pan.
- Add cumin seeds, dried red chili, fenugreek seeds, mustard seeds and curry leaves for 2-3 minutes.
- Add the stuffed brinjals and the remaining paste to the oil.
- Stir till the brinjal is half fried.
- Add the remaining 1 cup of tamarind paste.
- Simmer for 15-20 minutes on low flame.
- Garnish with fresh coriander leaves.
- Serve hot with rotis.
Nutrition Facts : Calories 1060.2, Fat 77.2, SaturatedFat 16.9, Sodium 134.4, Carbohydrate 89, Fiber 19.8, Sugar 53, Protein 24
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