Hyderabadi Bagara Baingan Recipe - Brinjal In Spicy Peanut Curry
Hyderabadi Bagara Baingan is a delicious preparation that is made from roasted brinjal/eggplant/ baingan. The base curry of the Bagara Baingan recipe is made from tamarind, peanuts and sesame seeds.
Ingredients
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12 Small Brinjal (Baingan / Eggplant)
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1 Onion
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roughly chopped
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2 Green Chillies
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chopped
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12 cloves Garlic
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1 inch Ginger
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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1 Bay leaf (tej patta)
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1 inch Cinnamon Stick (Dalchini)
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3 Cloves (Laung)
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1 teaspoon Red Chilli powder
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1 teaspoon Cumin powder (Jeera)
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1 teaspoon Coriander Powder (Dhania)
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1/2 teaspoon Turmeric powder (Haldi)
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1 cup Tamarind Water
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Oil
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for cooking
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Salt
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to taste
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For the paste
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1/4 cup Fresh coconut
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grated
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3 tablespoons Sesame seeds (Til seeds)
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3 tablespoons Roasted Peanuts (Moongphali)
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Coriander (Dhania) Leaves
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for garnish
Instructions
Step 1
To begin making the Hyderabadi Bagara Baingan Recipe, into a heavy bottomed pan, add the sesame seeds, peanuts and roast for a minute till the sesame seeds start popping
Step 2
Turn off the heat and let it cool
Step 3
Add the roasted peanuts, sesame seeds along with coconut and 1/2 cup warm water into a mixer grinder and blend it to make a smooth paste
Step 4
Keep it aside
Step 5
Next, add onion, garlic, ginger and green chillies into a mixer grinder and grind it well to make a smooth paste
Step 6
Keep it aside
Step 7
Heat 2 tablespoons of oil in a heavy bottomed pan; add mustard seeds and allow it to crackle
Step 8
Once done add the bay leaf, cinnamon stick, cloves and saute for a few seconds till the aromas from the spices come through
Step 9
Once done, stir in the onion paste and saute for about 2 minutes till the paste is cooked a bit and starts to change the colour
Step 10
After 2 minutes, add in all the spice powders including turmeric powder, red chilli powder, coriander powder along with tamarind water
Step 11
Add in peanut sesame paste, salt to taste and some water to adjust the consistency
Step 12
Give the Bagara Baingan gravy a brisk boil for 3 to 4 minutes
Step 13
Turn off the heat and keep aside
Step 14
Slit the eggplants into quarters without removing the stem
Step 15
If using large eggplants, cut them lengthwise of one-inch thickness and about 2 inches in length
Step 16
Heat 2 tablespoons oil in a pan and shallow roast the eggplants with a little salt until tender, cooked and browned
Step 17
You can optionally cover the eggplant and pan roast it
Step 18
Covering helps the steam get trapped inside and cook faster
Step 19
Add the sautéed baingan into the Bagara Baingan gravy and boil till the gravy reaches the desired consistency
Step 20
Once done, turn off the heat and transfer the Bagara Baingan to a serving bowl, garnish with coriander leaves and serve hot
Step 21
Serve Hyderabadi Bagara Baingan Recipe along with Hyderabadi Vegetable Biryani and Tomato Onion Cucumber Raita to make a delicious meal for your festival