Hyderabadi baghare baingan | How to make Hyderabadi baghare baingan

2 reviews
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ByNusrath Jahan
Created on 24th Nov 2015
  • Hyderabadi baghare baingan, How to make Hyderabadi baghare baingan
Hyderabadi baghare bainganby Nusrath Jahan
  • Hyderabadi baghare baingan | How to make Hyderabadi baghare baingan (102 likes)

  • 2 reviews
    Rate It!
  • By Nusrath Jahan
    Created on 24th Nov 2015

About Hyderabadi baghare baingan

Tender aubergines/brinjals cooked in a nutty, creamy sauce of coconut caramelised onions and peanuts.

Hyderabadi baghare baingan is a delicious dish which is liked by the people of every age group. Hyderabadi baghare baingan by Nusrath Jahan is a step by step process by which you can learn how to make Hyderabadi baghare baingan at your home. It is an easy recipe which is best to understand for the beginners. Hyderabadi baghare baingan is a dish which comes from Hyderabadi cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 8 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Hyderabadi baghare baingan takes few minute for the preparation and 30 minute for cooking. The aroma of this Hyderabadi baghare baingan make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Hyderabadi baghare baingan will be the best option for you. The flavor of Hyderabadi baghare baingan is unforgettable and you will enjoy each and every bite of this. Try this Hyderabadi baghare baingan at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time30mins
  • Serves8People
Hyderabadi baghare baingan

Ingredients to make Hyderabadi baghare baingan

  • 2 onions (medium size)
  • 250 gms brinjal (aubergines)
  • 1 tbsp + 4 tbsp oil
  • 1 tbsp ginger garlic paste
  • 4 tbsp coconut paste
  • salt to taste
  • Gooseberry size of tamarind
  • To roast and grind:
  • 2 tbsp coriander seeds
  • 2 tbsp white sesame seeds
  • 2 tbsp peanuts or groundnuts
  • 1 tsp cumin seeds
  • To temper :
  • 2 green chillies(slit)
  • 1 tsp black pepper corns
  • 1/8 tsp fenugreek seeds (methi)
  • 1/8 tsp kalonji (onion seeds)
  • sprig of curry leaves
  • 2 tsp red chilly powder

How to make Hyderabadi baghare baingan

  1. To a pan add the ingredients listed under "to roast and grind "one by one and dry roast until the nutty aroma emanates. Make sure not to burn it. Cool it and grind to a powder without adding any water.
  2. To the same pan add roughly sliced onions and saute until caramelised. Cool it and grind it to a smooth paste along with the roasted powder from step 1 and coconut by adding a little water. This paste will be the body of the gravy.
  3. Wash, trim and cut the brinjals making a cross at the bottom, as such that the brinjals stays intact with the stem.
  4. Heat oil in a heavy bottom wok or a sauce pan and slowly drop in the brinjals, flip and cook on medium flame until it looks wilted, but should hold the shape.
  5. Remove the brinjals on a plate, simmer the flame to lowest and add the ingredients listed under tempering, reserve the red chili powder.
  6. Once the spices pop up turn off the flame and add the red chilly powder followed by 1/8 cup of water, this prevents the spices from burning.
  7. Now add the ground paste followed by ginger garlic paste and salt.
  8. Add the brinjals, give it a nice stir and add 1/2 cup of water. Cover and allow it to cook until the curry thickens and oil leaves the sides of the pan. Meanwhile soak tamarind in hot water.
  9. Saute the curry until oil leaves the sides of the pan. Now add the tamarind pulp and 3/4 cup water or as desired, cook on high flame until a boil. Simmer and cook for 10 - 15 minutes so that the flavours seep into the brinjals.
  10. Adjust the seasoning. Your baghare baingans are ready to be served.

Reviews for Hyderabadi baghare baingan (2)

Geetha Veeramania year ago
super
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Shalu Ratawala year ago
small brinjals r taken or the big one n one thing more..it's the dry coconut or watery??
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