Baghare Baingan Hyderabad special

Name: Baghare Baingan Hyderabad special
Cuisine: Indian
Ingredients: 2 tbsp oil; 2 tsp mustard seeds; 7-8 curry leaves; 8-10 brinjals slit into + form; to taste salt; 2 tsp red chilli powder; 1/2 tsp turmeric powder; 2 tsp coriander powder; 1 tomato purée; 1 large lemon size tamarind extracted pulp; 1 tbsp coriander leaves for garnishing; For the masala:; 1 tbsp peanuts; 1 tbsp desiccated coconut cut into pieces; 1 tbsp sesame seeds; 2 medium sized onions sliced; 4-5 pods garlic; leaves Green coriander

santoshbangar @cook_7760530

#RC. Baghar e baingan is a popular Indian cuisine eggplant/brinjal curry of Hyderabad, India. It is also used as a side dish with the Hyderabadi biryani.post2

santoshbangar @cook_7760530

#RC. Baghar e baingan is a popular Indian cuisine eggplant/brinjal curry of Hyderabad, India. It is also used as a side dish with the Hyderabadi biryani.post2

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Ingredients

2 tbspoil
2 tspmustard seeds
7-8curry leaves
8-10brinjals slit into + form
to tastesalt
2 tspred chilli powder
1/2 tspturmeric powder
2 tspcoriander powder
1tomato purée
1large lemon size tamarind extracted pulp
1 tbspcoriander leaves for garnishing
For the masala:
1 tbsppeanuts
1 tbspdesiccated coconut cut into pieces
1 tbspsesame seeds
2medium sized onions sliced
4-5 podsgarlic
leavesGreen coriander

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Steps

1

Firstly cut the brinjals into + form and put them in salt water.
2

Dry roast peanuts, coconut, sesame seeds separately and allow it to cool.
In a pan, add onions, smear little oil and roast them for a minute.add garlic pods and fry it
3

Make a fine masala paste of all the roasted ingredients which are peanuts, and onion
In a cooking pot, add oil and heat it, add cumin seeds, mustard seeds and allow them to crackle.
add curry leaves.f
4

Add the brinjals/eggplant/baingan and fry them well until the colour of the baingan changes.
5

Changes.
Add the masala paste into it, mix well.
Add tomato purée
6

Add salt, red chilli powder, turmeric powder, coriander powder, mix well and cook the masala until oil appears at the corners
7

Add the tamarind extracted pulp and stir well.
Add water if required and salt too.
8

Cook the whole bagara baingan until the gravy thickens and oil appears.
9

Garnish with coriander leaves.
Serve hot with roti or rice.