Curry, South Indian Dishes, Veg

Hyderabadi Bagara Baingan (Spicy Aubergine Curry)

forex trading and tax uk Today’s recipe is opzioni binarie aranzulla ‘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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enter site You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

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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