Hyderabadi Bagara Baingan Recipe - Brinjal In Spicy Peanut Curry
Hyderabadi Bagara Baingan is a popular Hyderabadi recipe made from roasted brinjal, tamarind, peanut and sesame seeds. Serve this delicious curry along with Hyderabadi Vegetable Biryani and Tomato Onion Cucumber Raita to make a delicious meal for your festival.
Hyderabadi Bagara Baingan is a delicious preparation that is made from roasted brinjal/eggplant/ baingan. The base curry of the Bagara Baingan recipe is made from tamarind, peanuts and sesame seeds.
If you are looking for a delicious vegetarian curry to serve along with your Biryani, then this spicy and tangy curry is your go to dish.
The gravy is a little thick in consistency and you can adjust the consistency according to your taste and preference. The golden and yellow hue of the gravy makes it inviting to dig in. Hyderabadi Bagara Baingan goes well with all kinds of biryanis, pulaos and Indian breads.
If you like this recipe, then you can also try other Baingan/Eggplant Recipe, that can be made for your everyday meals:
- 12 Small Brinjal (Baingan / Eggplant)
- 1 Onion , roughly chopped
- 2 Green Chillies , chopped
- 12 cloves Garlic
- 1 inch Ginger
- 1/2 teaspoon Mustard seeds
- 1 Bay leaf (tej patta)
- 1 inch Cinnamon stick
- 3 Cloves (Laung)
- 1 teaspoon Red chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 cup Tamarind Water
- Cooking oil , for cooking
- Salt , to taste For the paste
- 1/4 cup Fresh coconut , grated
- 3 tablespoons Sesame seeds (Til seeds)
- 3 tablespoons Roasted Peanuts (Moongphali)
- Coriander (Dhania) Leaves , for garnish
How to make Hyderabadi Bagara Baingan Recipe - Brinjal In Spicy Peanut Curry
To begin making the Hyderabadi Bagara Baingan Recipe, into a heavy bottomed pan, add the sesame seeds, peanuts and roast for a minute till the sesame seeds start popping. Turn off the heat and let it cool.
Add the roasted peanuts, sesame seeds along with coconut and 1/2 cup warm water into a mixer grinder and blend it to make a smooth paste. Keep it aside.
Next, add onion, garlic, ginger and green chillies into a mixer grinder and grind it well to make a smooth paste. Keep it aside.
Heat 2 tablespoons of oil in a heavy bottomed pan; add mustard seeds and allow it to crackle. Once done add the bay leaf, cinnamon stick, cloves and saute for a few seconds till the aromas from the spices come through.
Once done, stir in the onion paste and saute for about 2 minutes till the paste is cooked a bit and starts to change the colour.
After 2 minutes, add in all the spice powders including turmeric powder, red chilli powder, coriander powder along with tamarind water. Add in peanut sesame paste, salt to taste and some water to adjust the consistency.
Give the Bagara Baingan gravy a brisk boil for 3 to 4 minutes. Turn off the heat and keep aside.
Slit the eggplants into quarters without removing the stem. If using large eggplants, cut them lengthwise of one-inch thickness and about 2 inches in length.
Heat 2 tablespoons oil in a pan and shallow roast the eggplants with a little salt until tender, cooked and browned. You can optionally cover the eggplant and pan roast it. Covering helps the steam get trapped inside and cook faster.
Add the sautéed baingan into the Bagara Baingan gravy and boil till the gravy reaches the desired consistency.
Once done, turn off the heat and transfer the Bagara Baingan to a serving bowl, garnish with coriander leaves and serve hot.
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