Hyderabadi Bagara Baingan Recipe- Brinjal in Spicy Peanut Curry
Hyderabadi Bagara Baingan is a delicious preparation of the popular Hyderabadi recipe made from roasted brinjal in tangy tamarind, peanut and sesame seeds. The ingredients are sauteed well in the pan and then ground into a fine paste, the curry is then cooked along with spice powder,tamarind water & mixed with eggplant.
Hyderabadi Bagara Baingan is a delicious preparation of the popular Hyderabadi recipe made from roasted brinjal/ eggplant/ baingan. The Curry of the Bagara Baingan recipe is made from a tangy tamarind, peanut and sesame seeds.
Look at other possibilities with the versatile Baingan/ Eggplant :
- 12 Small Brinjal (Baingan / Eggplant)
- 1 cup Tamarind Water
- 1 teaspoon Red chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Mustard seeds
- Cooking oil , for cooking
- Salt , to taste Ingredients for Bagara Baingan Masala: To make into a paste
- 1/2 cup Onions , finely chopped
- 2 Green Chillies
- 1 inch Ginger
- 3 cloves Garlic
- 3 tablespoons Sesame seeds (Til seeds) , roasted
- 3 tablespoons Roasted Peanuts (Moongphali)
How to make Hyderabadi Bagara Baingan Recipe- Brinjal in Spicy Peanut Curry
To begin making the Hyderabadi Bagara Baingan Recipe, 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 or more 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.
Once done, keep aside.
Make a smooth paste of sesame and peanuts with very little water. 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 colour.
Add the peanut and sesame paste, turmeric powder, garam masala, red chilli powder, cumin powder, coriander powder, salt and the tamarind water.
Add a cup of water and allow the Bagara Baingan masala to come to brisk boil. Check the salt and seasonings and adjust to suit your taste.
Add the sautéed baingan. Cover the pan and simmer the Bagara Baingan for 5 to 10 minutes until the masala gets well absorbed and until the gravy thickens.
Once done, turn off the heat and transfer the Bagara Baingan to a serving bowl and serve hot.
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