Keema Bagara Baingan

Name: Keema Bagara Baingan
Total time: 2400 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 cup mutton keema / mince; 3-4 tbsp. oil; 1 onion, chopped; 1 tsp. ginger-garlic paste; 2 tbsp. red chili powder; 1 tsp. turmeric powder; salt to taste; 1 tbsp. coriander-cumin powder; 2 tbsp. peanuts; 1 tbsp. sesame seeds; 2 tbsp. fresh grated coconut; 1-2 sprig curry leaves; 6 baby eggplants, washed, drained & slit; 1 tsp. tamarind paste mixed with 1/2 cup water; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#EF - Bagara Baingan is a signature dish of Hyderabad and is generally served with Dum Biryani. It also goes well with bagara rice, jeera rice, naan or tandoori roti. So check out my version of bagara baingan cooked with mutton keema to come up with this fusion combo. The end result was a super yummy, spicy and a tangy curry. Just perfect for a weekend lunch. It is also a great party recipe and just the right one for any Eid festival.

Bethica Das @kitchen_flavours

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Ingredients

35-40 minutes

5-6 servings

1 cupmutton keema / mince
3-4 tbsp.oil
1onion, chopped
1 tsp.ginger-garlic paste
2 tbsp.red chili powder
1 tsp.turmeric powder
salt to taste
1 tbsp.coriander-cumin powder
2 tbsp.peanuts
1 tbsp.sesame seeds
2 tbsp.fresh grated coconut
1-2 sprigcurry leaves
6baby eggplants, washed, drained & slit
1 tsp.tamarind paste mixed with 1/2 cup water
1 tbsp.coriander leaves, chopped

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Steps

35-40 minutes

1

Dry roast the coconut, sesame seeds and peanuts till golden in colour. Keep aside to cool. Then grind and keep aside. In a small bowl, mix together ginger-garlic paste, red chili powder, turmeric powder, coriander-cumin powder and salt with some water. Keep aside.
2

Wipe the eggplants well and keep aside. Then heat 1 tbsp. oil and fry them till light brown. Drain and keep aside. Heat remaining oil & sauté the onion till light brown.
3

Add the ginger-garlic paste and sauté till the oil separates. Add the ground coconut & fry on a low flame till well combined.
4

Add the mutton keema & curry leaves. Sauté till the oil separates. Then add 1 & 1/2 cups water.....
5

And the fried eggplants. Cover & simmer for 4-5 minutes or till the
eggplants are tender & the gravy is thick to a desired consistency. Add tamarind water & simmer further for 2 minutes.
6

When done, garnish with coriander leaves. Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.