Name: Bagara Baingan - Hyderabadi Style recipe by Bethica Das at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3
Ingredients: 10-12 baby eggplants, slit, washed and drained; 3 tbsp. oil; 2 tbsp. peanuts; 1 tbsp. sesame seeds; 2 tbsp. fresh grated coconut; 1 tbsp. roasted Coriander powder; 1 Tsp. Roasted Cumin Powder; 1 large Onion, chopped; 1-2 sprigs curry leaves; 1 tbsp. Ginger-Garlic paste; Salt to taste; 1/2 tsp. turmeric powder; 1 tbsp. Red Chili powder; 1 tsp. tamarind paste; coriander leaves & sliced onion to garnish (opt)

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.

Ingredients Serving: 3

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

Instructions

Wipe the eggplants well and keep aside. Heat 1 tbsp. oil and fry them till light brown. Drain and keep aside.
Dry roast the coconut, sesame seeds and peanuts till golden in colour. Cool and grind into a powder. Keep aside.
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.
Saute till the oil separates. Add the ground coconut powder and fry on low flame till well combined.
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.
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.
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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