Hyderabadi Bagara Baingan Recipe Brinjal In Spicy Peanut Curry

HYDERABADI BAGARA BAINGAN RECIPE - INDIAN EGGPLANT CURRY

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

BAGARA BAINGAN RECIPE FOR BIRYANI

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.

HYDERABADI BAGARA BAINGAN RECIPE

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.