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Bagara Baingan - Hyderabadi Style

Sep-01-2017
Bethica Das
20 minutes
Prep Time
25 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Bagara Baingan - Hyderabadi Style RECIPE

This is a signature dish of Hyderabad and is generally served with Dum Biryani. It also goes well with naan or tandoori roti. I would like to share my version of this delectable and a very popular recipe. Baby eggplants are either deep fried or shallow fried and cooked in a gravy of peanuts, coconut and sesame seeds. It is a very delicious side dish and the tanginess makes it even more chatpata and yummy.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 3

  1. 10-12 baby eggplants, slit, washed and drained
  2. 3 tbsp. oil
  3. 2 tbsp. peanuts
  4. 1 tbsp. sesame seeds
  5. 2 tbsp. fresh grated coconut
  6. 1 tbsp. roasted Coriander powder
  7. 1 Tsp. Roasted Cumin Powder
  8. 1 large Onion, chopped
  9. 1-2 sprigs curry leaves
  10. 1 tbsp. Ginger-Garlic paste
  11. Salt to taste
  12. 1/2 tsp. turmeric powder
  13. 1 tbsp. Red Chili powder
  14. 1 tsp. tamarind paste
  15. coriander leaves & sliced onion to garnish (opt)

Instructions

  1. Wipe the eggplants well and keep aside. Heat 1 tbsp. oil and fry them till light brown. Drain and keep aside.
  2. Dry roast the coconut, sesame seeds and peanuts till golden in colour. Cool and grind into a powder. Keep aside.
  3. Heat remaining oil and saute the onion and curry leaves till light brown. Add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder and cumin powder mixed with a little water.
  4. Saute till the oil separates. Add the ground coconut powder and fry on low flame till well combined.
  5. Add 1 cup water and salt. Bring it to a boil. Add the fried eggplants. Cover and simmer for 2-3 minutes on medium flame or till the gravy slightly reduces.
  6. Now add the tamarind paste mixed with 1/2 - 3/4 cup water. Cover and simmer further till the oil starts to leave the sides of the pan.
  7. Switch off the flame and transfer to a serving dish. Garnish with coriander leaves and sliced onion. Serve as a side dish with biryani, naan or tandoori roti.

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Ashima Singh
Sep-04-2017
Ashima Singh   Sep-04-2017

Looking awesome...

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