Today’s recipe is ‘Hyderabadi Bagara Baingan’. It is a delicious and a very popular south-indian dish. In Hyderabad this dish is served as a side dish along with Hyderabadi Biryani. You can also serve it with roti/chapati/plain rice/paratha. This recipe which I am sharing today is again my mother’s recipe.
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Duration: 20 mins (prep time) + 40 mins (cook time) = 1 hour (total time)
Ingredients for Hyderabadi Bagara Baingan
|Baingan/Egg Plant/Aubergine||1/2 kg|
|Tomato (medium sized)||2|
|Onion (small sized, chopped)||3|
|Tamarind (for pulp)||2 tbsp|
|Coconut (roughly chopped)||2 tbsp|
|Poppy seeds/Khus khus||2 tsp|
|Red chilli powder||2 tsp or as per taste|
|Salt||as per taste|
|Green chilli||5-6 nos.|
|Sesame seeds||2 tsp|
|Cumin seeds/Jeera||1 tsp|
|Black peppercorn||1 tsp|
|Coriander powder||3 tsp|
Procedure for Hyderabadi Bagara Baingan
- Wash all the vegetables and soak tamarind in water for 10 minutes. Slit baingan in the quarter, do not cut through. Make tamarind pulp and keep it aside.
- Dry roast chopped coconut, peanuts, cumin seeds, sesame seeds, and poppy seeds.
- Add water and make a paste of above-roasted ingredients.
- Make a paste of tomato and onion.
- In kadhai/deep pan heat oil. Add black peppercorn, cloves, green chilies, curry leaves and garlic. Cook for 2-3 mins.
- Add egg-plant/ baingan / aubergine. Cook till color changes from purple to brownish purple.
- In the above mix add tomato and onion paste. Cook till separates and baingan are cooked completely.
- Add all the remaining spices in the above mix.
- Mix everything nicely. Add coconut paste in the kadhai.
- Add water and tamarind pulp.
- Cook till gravy starts boiling.
- Serve it hot with chapati/rice/paratha. You can garnish it with coriander leaves or desiccated coconut.