Bagara Baingan
Bagara Baingan is a Hyderabadi dish made by cooking eggplants in a rich peanut, sesame, and coconut-based gravy.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggplant (small, whole) | 10 | Count |
| Peanuts (roasted) | 100 | Grams |
| Sesame Seeds (roasted) | 50 | Grams |
| Coconut (grated) | 50 | Grams |
| Onion (medium, sliced) | 2 | Count |
| Green Chili (slit) | 3 | Count |
| Ginger Garlic Paste | 2 | Tbsp |
| Tamarind Pulp (soaked in water) | 50 | Grams |
| Coriander Powder | 2 | Tsp |
| Cumin Powder | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil (for frying) | 100 | Milliliters |
| Curry Leaves (fresh) | 1 | Bunch |
| Mustard Seeds | 1 | Tsp |
| Coriander Leaves (chopped) | 1 | Bunch |
Instructions
- Make slits in the eggplants without cutting them completely and soak them in salted water for 15 minutes.
- Dry roast peanuts, sesame seeds, and grated coconut separately. Grind them together into a fine paste with a little water.
- Heat oil in a pan and fry the eggplants until they are soft. Remove and set aside.
- In the same oil, add mustard seeds and curry leaves. Once they splutter, add sliced onions and green chilies. Sauté until onions are golden brown.
- Add ginger garlic paste and sauté for a minute. Then add the ground paste, coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Cook for 5-7 minutes.
- Add tamarind pulp and a little water to adjust the consistency. Bring to a boil.
- Add the fried eggplants to the gravy and simmer for 10-15 minutes until the eggplants are well cooked and the flavors are absorbed.
- Garnish with chopped coriander leaves and serve hot with rice or roti.
Prep
- Soak tamarind in water for at least 30 minutes before starting the cooking process.
Kitchen equipment
Grinder or BlenderDeep Frying Pan