Hyderabadi Bagara Baingan Recipes

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 - BRINJAL IN SPICY PEANUT CURRY

Steps:

• To begin making the Hyderabadi Bagara Baingan Recipe, into a heavy bottomed pan, add the sesame seeds, peanuts and roast for a minute till the sesame seeds start popping. Turn off the heat and let it cool.
• Add the roasted peanuts, sesame seeds along with coconut and 1/2 cup warm water into a mixer grinder and blend it to make a smooth paste. Keep it aside.
• Next, add onion, garlic, ginger and green chillies into a mixer grinder and grind it well to make a smooth paste. Keep it aside.
• Heat 2 tablespoons of oil in a heavy bottomed pan; add mustard seeds and allow it to crackle. Once done add the bay leaf, cinnamon stick, cloves and saute for a few seconds till the aromas from the spices come through.
• Once done, stir in the onion paste and saute for about 2 minutes till the paste is cooked a bit and starts to change the colour.
• After 2 minutes, add in all the spice powders including turmeric powder, red chilli powder, coriander powder along with tamarind water. Add in peanut sesame paste, salt to taste and some water to adjust the consistency.
• Give the Bagara Baingan gravy a brisk boil for 3 to 4 minutes. Turn off the heat and keep aside.
• Slit the eggplants into quarters without removing the stem. If using large eggplants, cut them lengthwise of one-inch thickness and about 2 inches in length.
• Heat 2 tablespoons oil in a pan and shallow roast the eggplants with a little salt until tender, cooked and browned. You can optionally cover the eggplant and pan roast it. Covering helps the steam get trapped inside and cook faster.
• Add the sautéed baingan into the Bagara Baingan gravy and boil till the gravy reaches the desired consistency.
• Once done, turn off the heat and transfer the Bagara Baingan to a serving bowl, garnish with coriander leaves and serve hot.
• Serve Hyderabadi Bagara Baingan Recipe along with Hyderabadi Vegetable Biryani and Tomato Onion Cucumber Raita to make a delicious meal for your festival.

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.