Bagara Baingan - (Eggplant Curry - Hyderabadi Style)

Name: Bagara Baingan - (Eggplant Curry - Hyderabadi Style)
Total time: 1500 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 10 baby eggplants, slit, washed and drained; 4 tbsp. oil; 2 tbsp. peanuts; 1 tbsp. sesame seeds; 2 tbsp. fresh grated coconut; 1 tbsp. coriander seeds; 1 tsp. cumin seeds; 1 large onion, chopped; 1-2 sprigs curry leaves; 1 tbsp. ginger-garlic paste; as per taste salt; 1/2 tsp. turmeric powder; 1 tbsp. red chili powder; 1 tsp. tamarind paste

Bethica Das @kitchen_flavours

Sharjah (UAE)

#cc2022 #week2 - This is a signature dish of Hyderabad and is traditionally served with Dum Biryani. It is a great party recipe and is mandatory in every special occasions. In this recipe, baby eggplants are either deep fried or shallow fried and cooked in a rich gravy of peanuts, coconut and sesame seeds.

It is a very delectable side dish and the tanginess from the tamarind makes it even more lip smacking and yummy. You can also relish it with jeera rice, naan or tandoori roti.

Bethica Das @kitchen_flavours

Sharjah (UAE)

It is a very delectable side dish and the tanginess from the tamarind makes it even more lip smacking and yummy. You can also relish it with jeera rice, naan or tandoori roti.

Saved

Ingredients

20-25 minutes

3-4 servings

10baby eggplants, slit, washed and drained
4 tbsp.oil
2 tbsp.peanuts
1 tbsp.sesame seeds
2 tbsp.fresh grated coconut
1 tbsp.coriander seeds
1 tsp.cumin seeds
1large onion, chopped
1-2 sprigscurry leaves
1 tbsp.ginger-garlic paste
as per tastesalt
1/2 tsp.turmeric powder
1 tbsp.red chili powder
1 tsp.tamarind paste

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Steps

20-25 minutes

1

Wipe the eggplants well and make two slits in each. Heat 2 tbsp. oil in a pan and fry them till light brown. Drain and keep aside.
2

Dry roast the coconut, sesame seeds, peanuts, coriander seeds and cumin seeds till light golden in colour. Cool and grind into a paste by adding some water. Keep aside.
3

Heat remaining oil and sauté the onion and curry leaves till light brown. Add the ginger-garlic paste, turmeric powder and red chili powder mixed with some water. Sauté till the oil separates.
4

Add the ground coconut paste and fry on a low flame till the oil separates.
5

Add 1 cup water and salt. Bring it to a boil and then add the fried eggplants. Cover and simmer till the eggplants are cooked.
6

Now add the tamarind paste mixed with 1/2 cup water. Cover and simmer further for 2 minutes.
7

Switch off the flame and transfer to a serving dish. Garnish as desired and serve as a side dish with biryani, naan or tandoori roti.