Hyderabadi Bagare Baingan
If you’re looking for a sides other than Raita or mint yoghurt chutney with biryani or Any rice dish then try this easy, quick Bagare Baingan recipe.
Hyderabadi Bagare Baingan is a perfectly spiced & slightly tangy curry made with small eggplants cooked in masalas. This is a perfect vegan recipe.
It is a perfect blend of nutty, creamy and tangy flavors which perfectly complements the Hyderabadi or any type of Biryani.
Preparation
Hyderabadi Bagare Baingan
Hyderabadi Bagare Baingan is a perfectly spiced & slightly tangy curry made with small eggplants cooked in masalas. This is a perfect vegan recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course, Side Dish
Cuisine Indian, mughlai
- 350 gms Small Baingan/Brinjal
- 1/3 cup peanut
- 3 tbsp Desiccated coconut
- 2 tbsp Sesame Seeds
- 2 pinch Fenugreek Seed
- 1 tbsp Cumin Seeds
- 1 meduim Onion
- 1 tsp Mustard seeds
- 1 tsp Cumin Seeds
- Handfull Curry Leaves
- 1&1/2 tbsp Ginger & Garlic Paste
- 1/2 Cup Tamarind/Imli
- salt to taste
- 3/4 tsp Turmeric Powder
- 1&1/2 tbsp Kashmiri Red Chili Powder
- 1 tbsp Coriander Powder
- 1 tbsp Cumin Powder
- 1 tsp Garam Masala Powder
- 1/2 tsp Tandoori chicken Masala
- 1 cup Oil
- 1/2 Cup water
Soak Tamarind in 1cup warm water and keep aside.
Wash and Make a slits into Eggplants.
Heat 1tsp oil in flat frying pan over low medium heat and add peanuts, sesame seeds and desiccated coconut. Roast this until the colour changes to golden, takeout in a plate and let it cool completely.
In the same pan add some oil and add Fenugreek seeds, Onion and cumin seeds. Fry until Onion caramelized. Takeout in a plate and cool completely.
Make a fine powder of roasted peanuts, sesame and coconut , add little water to make a smooth paste.
Make a paste of caramelized onion, cumin & Fenugreek without adding water.
Heat Oil in a heavy Botton Pan , add cumin, mustard and curry leaves and fry for 1 minute.
Add Eggplants and fry for 4-5 minutes.
Add in Ginger & Garlic paste and cook for 2 minutes. Next add the prepared nuts and Onion paste and cook for 2-3 minutes stirring continuously.
Add red chilli powder, cumin powder, salt , turmeric powder, coriander powder and garam masala powder. Cook for 1minute.
Add tamarind water and mix well.
Add tandoori masala powder and some water. Cover and cook until brinjal is soft and tender ( not mushy) on low heat stirring occasionally.
Check for salt and adjust the gravy thickness to your choice.
Keyword Bagare Baingan, curry, Eggplant Curry, Vegan
