Bagara Baingan

Bagara Baingan or Baghaar-e-baingan is a very popular brinjal curry from Hyderabadi Cuisine.It is served as a side dish with either Biryani or Pulao. Deep fried young brinjal are cooked in coconut, peanut, sesame and tamarind gravy, which makes the gravy very rich and tasty. Hyderabadi weddings or any kind of party is incomplete with out bagara baingan on the menu. Being a Hyderabadi, any wedding or party I used to attend, I was always looking  forward for this dish on the menu. 

This recipe goes to week 2 day 1 of Blogging Marathon 114 under the theme " Bring on the Curry".



Ingredients:


Small egg plants / brinjal  8
Chopped onion 1 1/2 cup
Peanuts 1/4 cup
Sesame seeds 3 tbsp
Dry coconut powder 3 tbsp
Cumin powder 1 tbsp
Coriander powder 1 tbsp
Chili powder 1 tbsp
Turmeric powder 1/2 tsp
Cumin seeds 1 tsp
Mustard seeds 1/2 tsp
Ginger garlic paste 1 tbsp
Curry leaves 6
Methi seeds / Fenugreek seeds 1/4 tsp
Tamarind juice 1 cup
Jaggery grated 1 tsp
Whole garam masala ( bay leaf, cinnamon, cardamom, cloves )
Oil
Salt to taste





Preparation:


Dry roast peanuts, sesame seeds and coconut powder separately and grind them together to nice and smooth paste.
Cut the stem of brinjal little bit and make it slit .
Add them to water so that they don'd change color.
Heat oil for deep frying, fry brinjal for about 2-3 minutes and remove.
Heat another deep pan and add 2 tbsp oil.
Add whole garam masala, mustard seeds, cumin seeds and fenugreek seeds. 
Saute for few seconds and add chopped onions and curry leaves.
Add salt and cook till onions turn light brown.
Now add ginger garlic paste, turmeric powder, coriander and cumin powder, chili powder and 1/4 cup water and cook till water boils.
Now add peanut, sesame and coconut paste and mix well.
Add 1 more cup of water and cook on medium flame.
Stay by the stove and keep stirring as the mixture tents to stick to the bottom of the pan.
Cook till you see oil on top.
Now add tamarind water and jaggery, cover and  bring the mixture to boil.
Add fried brinjal / egg plant and cook till the gravy is nice and thick or till the consistency you would like to have.
Add water and cook if you think the gravy is too thick.
Serve hot with biryani or bagara rice.






Check to see what my fellow bloggers are  cooking for Blogging Marathon 114.





5 comments:

vaishali sabnani said...

I have been planning on this recipe for so long, but since I am allergic to baingan, I haven't considered. But this looks so so tempting, I am going to substitute the baingan with potatoes now. It would taste excellent , right?

Rafeeda AR said...

I have made this gravy once and fell in love with its highly sophisticated flavors. I found it a little difficult to make, but the end result was really satisfying. Looking at your bowl, I feel like digging in with some rotis... totally delicious!

Srivalli said...

I love this gravy and your bowl looks awesome..so tempting!

Harini R said...

With the ingredients listed, I am sure the gravy tastes divine. Owing to allergies I would have to substitute eggplant with some other veggie and enjoy the gravy.

Suma Gandlur said...

This is one rich and yummy gravy that pleases any eggplant lovers.

INSTAGRAM FEED