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All in One Baghare Baingan/Tamatar/Shimla mirch

Jun-06-2017
Zeenath Fathima
5 minutes
Prep Time
35 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT All in One Baghare Baingan/Tamatar/Shimla mirch RECIPE

This is what i call a combo innovation. And this super speciality dish from the Hyderabadi Cuisine gets a total facelift from me. What i did here is combined them all with the same spices and ingredients used in Baghare Baingan, the most popular accompaniment to the royal dum biryani from this Nawabi City. Try this for yourselves on any special occasion in your house and enjoy this beauty with your loved ones. This is my gift to all the vegetarians out there and i hope you will consider this as a token of love from me. Happy Cooking Everyone !!!!!

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Fusion
  • Simmering
  • Sauteeing
  • Side Dishes
  • Vegan

Ingredients Serving: 6

  1. Brinjal round medium sized ones 7 to 8
  2. Tomatoes medium sized 7
  3. Capsicum 4 to 5 cut into two
  4. Large green peppers few
  5. Oil 5 tbsp
  6. cumin seeds 1 tbsp
  7. Curry leaves a handful
  8. Fenugreek seeds (methi dana) 1 tsp
  9. Salt to taste
  10. Turmeric 1/2 tsp
  11. Tamarind pulp of about 1/4 th cup
  12. Ginger garlic paste 1 tbsp
  13. roasted cumin powder 1 tbsp
  14. Roasted coriander powder 1 tbsp
  15. FOR THE ONION AND MASALA PASTE....
  16. Onions cut into big pieces 3
  17. Peanuts 1/2 cup
  18. Dry coconut pieces 1/4th cup
  19. Sesame seeds 1/4 th cup

Instructions

  1. In a non stick pot, heat the oil about 4 tbsp.
  2. Add the cumin seeds and the fenugreek seeds.
  3. Next add the curry leaves.
  4. Flame should be low.
  5. Next add the veggies.
  6. Add the large green peppers too.
  7. Let them get fried on low flame until the masala is prepared.
  8. Keep it covered.
  9. Meanwhile heat 1 tbsp of oil in pan.
  10. Add the onion pieces to it
  11. Simultaneously dry roast the peanuts, sesame seeds and the coconut pieces one by one.
  12. In a mixer grinder, blend all separately into a nice paste.
  13. Now mix the rest of the spices in this paste.
  14. Add this paste to the pot in which the veggies are getting fried.
  15. Saute this masala paste until the raw smell fades away.
  16. Do not stir it much because the veggies might get mashed up.
  17. After about 20 minutes of sauteeing, add the thick tamarind pulp.
  18. If the curry seems to be very thick, adjust it accordingly with some hot water.
  19. Simmer on medium flame until the tamarind pulp gets fully cooked.
  20. It takes around 30 -35 minutes in total for this dish.
  21. Serve this yummy side dish with biryani, baghare chawal or even simple boiled rice.

Reviews (2)  

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Mani Kaur
Jun-08-2017
Mani Kaur   Jun-08-2017

so good...

Yasmeen Ahmed
Jun-06-2017
Yasmeen Ahmed   Jun-06-2017

Wow ! *Clap clap* Totally in love with you . Looking at you achieve such a tremendous success , I'm wondering what I'm doing with my life . :heart::heart::heart::heart::heart::heart::heart::heart::heart:

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