Bagara Baingan

( 16 Votes )

Details: Written by Archana Doshi; Hits: 11570

A delicious preparation of the the popular hyderabadi recipe, has the eggplants flavored with sesame and peanuts cooked in a tangy tamarind gravy.This is a very popular accompaniment with Hyderabadi Biriyani

Bhagara Baingan

Serves: 4

Ingredients

10 -12 Small Eggplants or 2 large eggplants
1/2 cup finely chopped onions
2 green chillies
1 inch piece of ginger
3 cloves of garlic
1 cup of tamarind water
1 teaspoon red chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/2 teaspoon mustard seeds
oil for cooking
salt to taste

To make into a paste

3 tablespoons roasted sesame seeds
3 tablespoons roasted peanuts

Method

Slit the eggplants into quarters without removing the stem. Heat 2 tablespoons or more oil in a pan and shallow roast the eggplants until tender, cooked and browned. Keep aside. To ease the cooking process you can sprinkle some water and cover the eggplants while they get roasted.
If using large eggplants, cut the them lengthwise of one inch thickness and 2 inches in length.

Make a smooth paste of sesame seeds and peanuts. Keep aside.
Make a paste of onion, garlic, ginger and green chillies. Keep aside

Heat 2 tablespoons of oil in a pan; add mustard seeds and allow it to crackle; then stir in the onion paste and saute until well roasted and begins to change color. Add the peanut and sesame paste, turmeric powder, garam masala, red chilli powder, cumin powder, coriander powder, salt and the tamarind pulp. Add 1.5 cups of water and allow it to boil. Add the sauted eggplants and simmer for 5 minutes. Turn off the heat and serve warm with Hyderabad Biriyani or Steamed Rice.

Comments

0 #9 SHARADA 2012-03-28 09:23

I love this baingan .....thanks for posting this receipe :-)

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-1 #8 Preeti 2010-01-20 16:49

Last week I had posted bhagara baigan in same white dish:-)

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+1 #7 Geeta 2009-05-26 00:21

Wow, I prepare in same way too ! If you dont get small aubergines, ( for USA, UK friends) I prepare with big ones, by longitudinally cutting into pieces. Long pieces look good and decorative in gravy.

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0 #6 Jude 2009-03-22 05:09

Sounds great. Definitely one of my favorite things to order but have never tried making it at home. Thanks for this recipe.

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0 #5 Mona 2009-03-13 00:17

Looks almost similar to the way I prepare it. Yumm-O!

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+2 #4 spicencook 2009-03-11 06:59

Looks delicious.... I usually prepare this dish often and I cook the brinjal in the oven/microwave before I proceed ahead...... :-)))))

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0 #3 archanagk 2009-03-10 22:12

come over asha :-)

will be happy to serve you!
Hmm Slow Cooker is something which I don't pocess, but yes I am sure it can be cooked in a slow cooker. I hope some other blogger friends out here will be able to take this question over.

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0 #2 Asha 2009-03-10 19:09

Give me anything with Brinjal, I will be happy to have it everyday. Looks so delicious! :-)

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+1 #1 slowcooker 2009-03-10 16:45

I do love egg plant. But i doubt if I could do it on my slow cooker. I'd be grateful if you could add here some slow cooker Indian dishes that I might adapt. Thanks!

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