Hyderabadi Bagara Baingan – Manjula’s Kitchen

Hyderabadi Bagara Baingan

Hyderabadi Bagara Baingan

Bagara Baingan is a well-liked Hyderabadi dish. It’s made with small eggplants which are cooked in a wealthy masala curry. Hyderabadi baingan is the proper dish to serve to friends with a classy palette due to the combination of nutty spices.

Prep Time 15 minutes

Cook dinner Time 30 minutes

Whole Time 45 minutes

Course Primary Course

Delicacies Indian

  • 12 small Indian Eggplant if they aren’t out there, use Japanese eggplant and slice them in lengthy 8 lengthy items
  • 2 Tbsp oil to stir fry the eggplants

For Spice Combine

  • 1 tsp cumin seeds jeera
  • 1/4 tsp fenugreek seeds mathi
  • 1 Tbsp coriander seeds sabut dhania
  • 10 cashews crushed kaju
  • 1 Tbsp sesame seeds til
  • 2 Tbsp coconut powder gola

For Gravy

  • 2 Tbsp oil
  • 1/2 tsp black mustard seeds rai
  • 1/8 tsp asafetida hing
  • 1/2 tsp turmeric haldi
  • 1 tsp pink chili powder
  • 1 tsp sugar
  • 1-1/2 tsp salt
  • 1 Tbsp tamarind paste
  • 2 tomatoes reduce them in small items will make 1-1/2 cup puree
  • 1 tsp chopped ginger
  • 2 Tbsp chopped cilantro for garnish
  • Make a slit into eggplants, however not chopping them into half. In case you are utilizing Japanese eggplant slice them in 8 lengthy items.

  • Warmth the oil in flat frying pan over low medium warmth and stir-fry eggplant rotating often until they’re tender not mushy. Set them apart.

  • For the spice combine take all of the substances, cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, coconut powder and grind them in nice powder. Put aside.

  • Mix tomatoes and ginger collectively to make into nice puree. Put aside.

  • Warmth the flat frying pan over low medium warmth, I’m utilizing the identical pan I stir fry the eggplants. When oil is reasonably scorching add the mustard seeds as they crack flip off the warmth. Add all of the spices asafetida, turmeric, pink chili powder and dry spice combine stir for about 2 minutes, all of the spices ought to be roasted.

  • Add tomato puree, sugar, salt and about 1 tablespoon of tamarind paste. Stir fry the gravy till combine change into little thick and begin leaving the oil from sides. Add 1/2 cup of water and produce it boil.

  • Add the eggplant spreading within the frying pan, stir gently cowl the pan decrease the warmth to low and let it simmer for about 7-8 minutes stirring often.

  • Eggplant ought to be smooth and tender not mushy and coated properly with the spices. Alter the gravy thickness to your selection. Add the cilantro stir gently.

Initially posted 2019-01-28 23:49:51.

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