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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Serves: 5

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
Garlic	2 tbsp
Curry Leaves	10-15
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
Turmeric	1/2 tsp
Salt	as per taste
Green chilli	5-6 nos.
Peanuts	1/2 cup
Sesame seeds	2 tsp
Cumin seeds/Jeera	1 tsp
Black peppercorn	1 tsp
Cloves	8-10
Coriander powder	3 tsp
Oil	4 tbsp
Water	1/2 cup

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.