Hyderabadi Baghare Baingan

#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!
Hyderabadi Baghare Baingan
#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!
Steps
- 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
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.
- 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!
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