Hyderabadi Bagara Baingan !

Hyderabadi Bagara baigan , a traditional gravy recipe from the Nawabi cuisine of Hyderabad ,Telangana is a rich, indulging,aromatic and a flavor packed dish.
Roasted and Ground peanut sesame gravy simmered in tangy Tamarind sauce flavored with spices is a definete crowd pleaser.
Bagara Baingan pairs well with all the rice and Indian bread varieties.
This is a good make ahead main dish that stays good for couple of days at room temperature and almost upto 5 days in refrigerator(when seasoned well).
Ingredients :
  • 6 no : Small Brinjal
  • 1/2 cup : Raw Peanuts 
  • 1/4 cup : Sesame seeds
  • 3 tbsp : Coriander seeds
  • 1/2 cup : Water
  • 6 tbsp : Oil
  • 1 tsp : Mustard seeds
  • 1 tsp : Cumin seeds
  • 2 nos : Dry red chillies
  • 1 tbsp : Ginger garlic paste
  • 1/4 tsp : Turmeric
  • Lemon sized : Tamarind
  • 3 tsp : Red chilli powder
  • Salt to taste
  • 1.5 tsp : Garam masala powder
  • 1 tsp : Sugar
Method :

Prep work : 

  • To begin with , to a small sauce pan add raw peanuts and roast them until fragrant and cooked from within.
  • Remove them to a plate and cool them to touch.Later rub them to loosen their skin and discard the same.
  • To the same sauce pan add coriander seeds,sesame seeds and roast until golden and aromatic. 
  • Remove to a plate and cool them to room temperature.
  • To a blender jar add the roasted and cooled peanuts, sesame and coriander seeds. Ground them to a fine paste adding half cup of water. Set aside until needed.
  • Soak the Tamarind in 1/2 cup of water for few minutes and extract it's juice. 
  •  Wash the baby eggplant/brinjal and wipe them with clean towel. With its stalk intact slit it into four by making a cross incision at its base. 
  • Add the slit brinjal to a bowl with water and little salt. This helps from discoloration of brinjal.
  • For the curry : Heat a kadai or pan with oil. Prepare the tempering with Mustard , cumin seeds and red chilli.
  • As the seeds splutter add in the slit brinjal, ginger garlic paste and turmeric.
  • Saute until the raw smell from ginger garlic paste evaporates and brinjal gets slightly roasted.
  • Add the extracted Tamarind pulp and give a good stir.
  • Cover it with  a lid , simmer until baby brinjal are soft and cooked.
  • Later stir in the red chilli, salt, sugar, garam masala powder and simmer for a minute more.
  • To this, Add the ground peanut sesame and coriander paste. 
  • Stir well and simmer for 4 to 5 five minutes covering with a lid.
  • After all the simmering and cooking oil floats on top and looks scrumptiously ready to dive in.
  • Now how divine and inviting does that look?
  • Doesn't it look like the same old Hyderabadi Bagara Baingan that we often see in  Indian Weddings?
  • Then what are you waiting for ...Make this delicious Hyderabadi Bagara Baingan in your kitchen and enjoy with family and friends.
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