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Bagara Baingan
Savor the rich flavors of Bagara Baingan, an exquisite Indian eggplant curry that hails from the royal kitchens of Hyderabad. This delectable dish is a symphony of tangy tamarind, fiery chillies, earthy sesame seeds, and crunchy peanuts, all seamlessly blended to create a curry that's nothing short of a culinary masterpiece. It's the perfect accompaniment to biryani, pulao, or roti, and a testament to the decadence of Indian cuisine.
Ingredients
- Curry leaves
- 10
- Mustard seeds
- 1 teaspoon
- Oil
- 2 tablespoons
- Salt
- to taste
- Red chilli powder
- 1 teaspoon
- Turmeric powder
- 1/2 teaspoon
- Tamarind pulp
- 2 tablespoons
- Ginger
- 1 inch piece, grated
- Garlic
- 3 cloves, minced
- Onions
- 2 large, finely chopped
- Coconut
- 1/4 cup, grated
- Peanuts
- 1/4 cup
- Sesame seeds
- 2 tablespoons
- Eggplants
- 500 grams, small variety
Instructions
- Wash and make a cross slit on the eggplants, keeping the stem intact. Soak them in salted water for 10 minutes to prevent discoloration. Drain and set aside.
- Dry roast the sesame seeds, peanuts, and grated coconut separately in a pan over medium heat until they turn golden brown. Allow them to cool then blend them into a smooth paste.
- Heat oil in the same pan, add mustard seeds and curry leaves. Once they start crackling, add the chopped onions and sauté until they turn translucent.
- Add the grated ginger and minced garlic to the pan and sauté until the raw smell disappears.
- Stir in the ground paste, turmeric powder, red chilli powder, and salt. Cook on medium heat until the oil separates from the masala, stirring occasionally to prevent burning.
- Carefully place the eggplants into the pan, gently turning and mixing to coat the eggplants with the masala.
- Pour in the tamarind pulp and a cup of water. Reduce the heat to low, cover the pan, and simmer until the eggplants are soft and the gravy has thickened.
- Serve the Bagara Baingan hot with biryani, pulao, or roti. Enjoy the rich and tangy flavors that this Hyderabadi delicacy has to offer.
Tips
- Choose small eggplants as they cook evenly and absorb the flavors better.
- Adjust the chili powder and tamarind pulp according to your taste preference.
- For a creamier texture, you can add 1/4 cup of yogurt along with the ground paste.
- Stir the curry gently while cooking to ensure the eggplants do not break.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 40 minutes Calories: 210 Fat: 14g Carbs: 18g Protein: 5g Sodium: 400mg Sugar: 7g
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