Teresa's Recipes
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
- 10 Curry leaves
- 1 teaspoon Mustard seeds
- 2 tablespoons Oil
- to taste Salt
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Tamarind pulp
- 1 inch piece, grated Ginger
- 3 cloves, minced Garlic
- 2 large, finely chopped Onions
- 1/4 cup, grated Coconut
- 1/4 cup Peanuts
- 2 tablespoons Sesame seeds
- 500 grams, small variety Eggplants
Dietary Notes
- 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
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.