Baghara Baingan

Baghara Baingan

Baghara Baingan is a popular eggplant curry first introduced in the Indian food culture by the Mughals. It later became an integral part of the Hyderabadi cuisine. The dish is prepared by deep frying eggplant and later tossing it in a gravy laden with churned whole spices and peanuts. It is best enjoyed as an accompaniment with Hyderbadi biryani.

Ingredients for Bagara Baingan

• Brinjal - 250 gm (small sized 7-8)
• Peanuts - 2 table spoon (roasted and peeled)
• Sesame - 2 table spoon.
• Dry coconut - 2 table spoon (grated)
• Coriander seed - 1 table spoon.
• Cumin seeds - 1 tea spoon.
• Ginger - 1 inch long piece (or 1 tea spoon paste)
• Green chili - 2-3
• Mustard seeds - 1 tea spoon.
• Heeng - 1 pinch.
• Curry leaves - 8-10
• Turmeric powder - 1/2 tea spoon.
• Imli paste - 1 table spoon.
• Salt - 1 tea spoon (or according to the taste)
• Red chili powder - 1/4 tea spoon.
• Sugar - 1/2 tea spoon.
• Coriander leaves - 1 table spoon (chopped)
• Oil - 4-5 table spoon.

Method - How to make Baghare Brinjal Recipe.

Take small brinjals without seeds. Wash them thoroughly and cut it from the base in a way that it remains joined from the side of the stem. Take 1/2 tea spoon salt and apply on each brinjal. leave them for 10-12 minutes.
Peel the ginger, wash it and cut into big pieces. Break the stems of the green chilli.

Roast the sesame into the oil along with cumin seeds and coriander seeds.
Now take roasted sesame, cumin seeds, coriander, coconut, peanut, ginger and green chili and grind them with little water or no water.
Heat oil in a pan. Stain the extracted water from the brinjal and put 2-3 brinjal into the oil. Fry the brinjal into the oil until it becomes tender. Take out the brinjal from the pan and keep it on a plate. Fry the other ones in the same manner.
Tamper heeng and mustard seeds in the remaining oil. Once the mustard seeds splutters , add curry leaves into it along with turmeric powder and ground masala. Roast the masala until it turns brown in color  and leaves fragrance. Put red chili powder, salt, imli paste, and sugar into the roasted masala. Pour 1-2 cup water into the pan and let it boil. Once the water starts to boil, put fried brinjal into the pan and cook it for 5-6 minutes so that the masala fills into each brinjal.
Baghare Brinjal is ready. Take out the dish in a serving bowl and garnish with coriander leaves. You can put the tampering over the recipe while serving. Take 1 table spoon oil, heat it and put mustard seeds. Turn off the stove and put 2 pinch red chilli powder into it. Pour the tampering over the recipe and serve it hot with chapatis, paranthas and naan