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Hyderabadi Baghare Baingan
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A picture of Hyderabadi Baghare Baingan.

Hyderabadi Baghare Baingan

ZMA
ZMA @zesty5

#week2of5
#cookpadindia
#innovative
Quintessentially Hyderabadi side dish. It is a must have with it's equally famous main course- the dum Biryani. Nothing can beat it's awesome pairing. These two are just inseparable and incomplete without each other. Infact they both compliment each other so well like no one else. Serve this with boiled Eggs for a perfect Lunch idea. It tastes just right with plain boiled Rice too. Here I have used Long Chillies that are used for another yummy side dish that goes well with Biryani called the Mirchi Ka Salan. You can very well skip that and add normal small Chillies too. This was done just for a twist.

Happy Cooking Everyone!
Enjoy Hyderabadi Cooking with Zeen!

#week2of5
#cookpadindia
#innovative
Quintessentially Hyderabadi side dish. It is a must have with it's equally famous main course- the dum Biryani. Nothing can beat it's awesome pairing. These two are just inseparable and incomplete without each other. Infact they both compliment each other so well like no one else. Serve this with boiled Eggs for a perfect Lunch idea. It tastes just right with plain boiled Rice too. Here I have used Long Chillies that are used for another yummy side dish that goes well with Biryani called the Mirchi Ka Salan. You can very well skip that and add normal small Chillies too. This was done just for a twist.

Happy Cooking Everyone!
Enjoy Hyderabadi Cooking with Zeen!

Read more

Hyderabadi Baghare Baingan

ZMA
ZMA @zesty5

#week2of5
#cookpadindia
#innovative
Quintessentially Hyderabadi side dish. It is a must have with it's equally famous main course- the dum Biryani. Nothing can beat it's awesome pairing. These two are just inseparable and incomplete without each other. Infact they both compliment each other so well like no one else. Serve this with boiled Eggs for a perfect Lunch idea. It tastes just right with plain boiled Rice too. Here I have used Long Chillies that are used for another yummy side dish that goes well with Biryani called the Mirchi Ka Salan. You can very well skip that and add normal small Chillies too. This was done just for a twist.

Happy Cooking Everyone!
Enjoy Hyderabadi Cooking with Zeen!

#week2of5
#cookpadindia
#innovative
Quintessentially Hyderabadi side dish. It is a must have with it's equally famous main course- the dum Biryani. Nothing can beat it's awesome pairing. These two are just inseparable and incomplete without each other. Infact they both compliment each other so well like no one else. Serve this with boiled Eggs for a perfect Lunch idea. It tastes just right with plain boiled Rice too. Here I have used Long Chillies that are used for another yummy side dish that goes well with Biryani called the Mirchi Ka Salan. You can very well skip that and add normal small Chillies too. This was done just for a twist.

Happy Cooking Everyone!
Enjoy Hyderabadi Cooking with Zeen!

Read more
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Ingredients

45 minutes
10 servings
  • 1/2 (1 kg)Brinjals round ones
  • 10Chillies long ones
  • 2 tspSalt
  • 2 tspRed Chilli powder
  • 1small bunch Coriander Leaves finely chopped
  • 2 SprigsCurry Leaves
  • 1 tspCumin Seeds
  • 1 tspMustard Seeds
  • 1/2 tspFenugreek Seeds
  • 1/2 tspBlack Seeds or Kalonji
  • 1/2 tspTurmeric powder
  • FOR THE MASALA -
  • 1/4 cupPeanuts
  • 1/4 cupSesame Seeds
  • 1/4 cupDry Coconut pieces
  • 1 tbspCumin Seeds
  • 1 tbspCoriander Seeds
  • 2Onions roughly chopped
  • 1/4 cupTamarind soaked
  • Eggs boiled as required
  • 1/2 cupOil
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Steps

45 minutes
  1. 1

    Heat Oil in a cooking pot. Add cumin, mustard, fenugreek and black seeds or kalonji. Also add the curry leaves. Fry for a minute or two and then add the ginger garlic paste. Saute for a minute more and then add the Brinjals that are cut like a + sign but not all through. They should be intact. Also add the chillies along with their stems. Fry for about 15 minutes on a low heat until done. Cover with a lid while doing that.

  2. 2

    Dry roast all the masalas and keep aside. Shallow fry onions on a low heat in a tablespoon of oil until translucent. Now grind all the masalas along with the onions. Add the rest of the powdered spices to the masalas. Mix well and add to the pot. Stir with light hands and allow to simmer on a low heat until some time before adding the tamarind water. Adjust salt and also the consistency of the gravy.

    A picture of step 2 of Hyderabadi Baghare Baingan.
  3. 3

    Garnish with chopped coriander leaves and serve piping hot to your loved ones and friends alike at mealtimes. Also top with some boiled eggs for a lip-smacking hyderabadi food experience. Enjoy!

    A picture of step 3 of Hyderabadi Baghare Baingan.
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ZMA
ZMA @zesty5
on May 27, 2020 20:46
Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.
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