Curry, South Indian Dishes, Veg

Hyderabadi Bagara Baingan (Spicy Aubergine Curry)

opzioni binarie demo Today’s recipe is forex handel am wochenende ‘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.

Hyderabadi Bagare Baingan
Hyderabadi Bagare Baingan

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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/Aubergine1/2 kg
Tomato (medium sized)2
Onion (small sized, chopped)3
Garlic2 tbsp
Curry Leaves10-15
Tamarind (for pulp)2 tbsp
Coconut (roughly chopped)2 tbsp
Poppy seeds/Khus khus2 tsp
Red chilli powder2 tsp or as per taste
Turmeric1/2 tsp
Saltas per taste
Green chilli5-6 nos.
Peanuts1/2 cup
Sesame seeds2 tsp
Cumin seeds/Jeera1 tsp
Black peppercorn1 tsp
Cloves8-10
Coriander powder3 tsp
Oil4 tbsp
Water1/2 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.

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  • Dry roast chopped coconut, peanuts, cumin seeds, sesame seeds, and poppy seeds.

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  • Add water and make a paste of above-roasted ingredients.
  • Make a paste of tomato and onion.

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  • In kadhai/deep pan heat oil. Add black peppercorn, cloves, green chilies, curry leaves and garlic. Cook for 2-3 mins.

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  • Add egg-plant/ baingan / aubergine. Cook till color changes from purple to brownish purple.

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  • In the above mix add tomato and onion paste. Cook till separates and baingan are cooked completely.

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  •  Add all the remaining spices in the above mix.

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  • Mix everything nicely. Add coconut paste in the kadhai.

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  • Add water and tamarind pulp.

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  • Cook till gravy starts boiling.

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  • Serve it hot with chapati/rice/paratha. You can garnish it with coriander leaves or desiccated coconut.

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