Hyderabadi Bagara Baingan

Name: Hyderabadi Bagara Baingan
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 gm Small variety Eggplant/Brinjal; 4 tbsp Peanut Oil; 1/2 tbsp Mustard Seeds; 1/4 tbsp Fenugreek Seeds; 15-20 Curry Leaves; 2 tbsp Tamarind Paste; 1 tbsp Jaggery; 1 tbsp Kashmiri Lal Mirch; to taste Salt; 1 cup Chopped Onion; 1 Chopped Ginger; 6 Garlic Cloves; 1/2 cup Grated Fresh Coconut; 1/4 cup Peanuts; 2 tbsp Sesame Seeds; 1 tbsp Poppy Seeds; 4-6 pcs Dry Red Chilli; 1 tbsp Coriander Seeds

Sangita @cook_14174160

Bangalore

#week2of5
Favourite Lunch Recipe. Hyderabadi Bagara Baingan' also known as 'Nune Vankaya Kura' in Telegu is a popular vegetarian dish from Hyderabad.
The fried pieces of eggplant simmered in a rich peanut coconut based gravy is a perfect accompaniment with rice or any Indian bread.

Sangita @cook_14174160

Saved

Ingredients

30-40 minutes

4 servings

400 gmSmall variety Eggplant/Brinjal
4 tbspPeanut Oil
1/2 tbspMustard Seeds
1/4 tbspFenugreek Seeds
15-20Curry Leaves
2 tbspTamarind Paste
1 tbspJaggery
1 tbspKashmiri Lal Mirch
to tasteSalt
1 cupChopped Onion
1Chopped Ginger
6Garlic Cloves
1/2 cupGrated Fresh Coconut
1/4 cupPeanuts
2 tbspSesame Seeds
1 tbspPoppy Seeds
4-6 pcsDry Red Chilli
1 tbspCoriander Seeds

Saved

Steps

30-40 minutes

1

Half cut eggplant from both ends. Take oil in a pan. Flame should be medium.
2

Shallow fry eggplants till golden brown colour.
3

Step-1. Dry roast all ingredients now add Ginger, Onion, Garlic Cloves
4

See photos as shown.
5

Step-2. Dry roast Coconut Powder till it become golden brown.
6

Add Coconut Powder, Peanuts, Coriander Seeds.
7

Add to dry roast - Poppy Seeds, White Sesame Seeds, Whole Red Chilli.
8

Dry roast it.
9

Step-3. Grind the mixture.
10

Take Peanut oil in a pan. Shallow Fry Mustard Seeds, Fenugreek Seeds, Curry Leaves until it Crackles.
11

Add the mixture prepared in Step-3. Add little water to avoid burning of mixture.
12

Roast this mixture till oil gets separate.
13

Add Tamarind Pulp and Jaggery at this stage. Start adding spices - Kashmiri Lal Mirch, Salt.
14

Add water to the mixture so that consistency become thin.
15

Now add fried eggplant to this gravy. Cook until gravy become thick.
16

You can also add eggplant later before serving. It's your choice.
17

Serve hot.
18

Notes:
1. You can use variety of Eggplant to make this recipe.
2. To make it even richer and healthier you may add almond and cashew nuts in the paste.
3. Make sure the masala paste is very smooth.
4. Do not use water while grinding otherwise it will take a long time for the masala to fry properly.
5. Add the Eggplants in the gravy just before serving. You can top the gravy with fried eggplants and not mix them up like how I have done in the video