Hyderabadi Bagara Baingan Recipe - Yummy Traditional

Hyderabadi Bagara Baingan Recipe


                               
hyderabadi-bagara-baingan-recipe-with-step-by-step-photos


Hyderabadi Bagara Baingan | Khatte Baingan || How to make bagara baingan with step by step photos and video

Hyderabadi Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in rich masala curry. Hyderabadi baingan is a vegetarian dish as well as is a side for Biryani, pulao of Hyderabadi Indian cuisine
Brinjal or eggplant foam the main ingredient of this bagara baingan curry recipe, which uses the unique taste of the vegetable, blending it with spices to create a wonderful, versatile and satisfying dish.

Bagara Baingan is cooked from fresh and small white eggplant is the best to make this curry but if it isn’t available in your area easily then you can make from purple eggplants, eggplants are also known as Brinjal, in Pakistan, most of the people aren’t familiar from eggplant

                             
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My latest video bagara baingan:




Brinjal is available in 3 colors green, purple, and white. white and purple comes in the winter season the rest of the year purple brinjal/eggplants are available in the market.so I am also using purple small eggplants for making bagara baingan  

The main ingredients are peanuts, coconut powder, white sesame seeds, and poppy seeds and tamarind pulp these ingredients make them tasty, nutty, and delicious. Served as a side dish in Hyderabadi cuisine along with Biryani or with rice, Hyderabadi Baingan turns tasteful because of the usage of peanuts, coconut, coriander powder, garam masala, cumin seeds, curry leaves, and tamarind. 

                            
bagara-baingan

    Firstly rinse thoroughly 4-5 eggplants and cut them vertically two slits like a plus sign  


    Soak them in the water pot set aside




    Pour hot water into the small bowl/jug then add tamarind for soaking around an hour




    Meantime place a pan on the stove heat it then dries roast all bagara spices Keep roasting all spices for 2-3 minutes on low flame 


      Cut the onion in half then dry roast it with its peel 



        In the grinding jar put all roasted spices along with the roasted onion. Add 2-3 tbsp water coarsely blend them together
        Transfer the paste to a separate bowl. then add spices to the paste, stir to mix them well keep aside



        Now extract all seeds from tamarind pulp


          Fill each eggplant with a ground spiced paste which we have already prepared. 
          The remaining Masala paste keep aside


              Take another vessel  add ½ cup oil heat it well Put cumin seeds, mustard seeds, fenugreek seeds curry leaves let it crackle for a minute

              Note: in this recipe, oil quantity is kept more 



              Then add remaining masala paste in the oil stir to mix well, let it cook for 2-3 minutes to cover the lid on low-medium flame
              Then add tamarind pulp to the bagara baingan masala paste



                Bring it to boil then place all eggplants in the pot cover the lid,
                If needed you can add ½ cup of water. Allow it to cook for 20-25 minutes on low-medium flame 



                  Or until oil is separated from bagara baingan. Remove from the flame,bagara baingan is done


                  cook-bagara-baingan-until-oil-is-separated


                  And transfer to the serving dish.To serve with bagara rice,biryani and pulao








                  Hyderabadi Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in rich masala curry.

                  Ingredients:                               
                  1. 500g, Bringle small and fresh
                  2. 1 tsp, ginger garlic paste freshly ground
                  3. 150g, tamarind soaked in the hot water for an hour
                  4. 1 tsp, red chili powder
                  5. Salt to taste
                  6. 1 ½ cup, oil
                  7. ½ tsp, turmeric powder
                  8. 1 tsp, cumin seeds
                  9. 1/3 tsp, black mustard seeds
                  10. 1/3 tsp, fenugreek seeds
                  11. 6-7, curry leaves fresh
                  Roasted Spices:
                  1. 1 tbsp, poppy seeds  washed and roasted
                  2. 1 tbsp, coriander 1 tbsp
                  3. 1 tbsp, peanuts roasted
                  4. ½ tbsp, white sesame seeds roasted
                  5. 1 tbsp, coconut powder roasted
                  6. 1 large size, onion peeled and roasted
                  How to make the bagara baingan?
                  1. Firstly rinse thoroughly 4-5 eggplants and cut them vertically two slits like a plus sign  
                  2. Soak them in the water pot set aside
                  3. Pour hot water into the small bowl/jug then add tamarind for soaking around an hour
                  4. Meantime place a pan on the stove heat it then dry roast peanuts, coconut, sesame seeds, coriander seeds, poppy seeds
                  5. Keep roasting all spices for 2-3 minutes on low flame
                  6. Cut the onion into half then dry roast it with its peel 
                  7. In the grinding jar put all roasted spices along with roasted onion
                  8. Add 2-3 tbsp water coarsely blend them together
                  9. Transfer the paste to the separate bowl 
                  10. then add red chili powder, salt, turmeric powder, and ginger-garlic paste to the paste
                  11. Stir to mix them well keep aside
                  12. Now extract all seeds from tamarind pulp
                  13. Fill each eggplant with a ground spiced paste which we have already prepared 
                  14. The remaining Masala paste keep aside
                  15. Take another vessel  add ½ cup oil heat it well
                  16. Put cumin seeds, mustard seeds, fenugreek seeds curry leaves let it crackle for a minute
                  17. Note: in this recipe, oil is added more than another type of brinjal curry
                  18. Then add remaining masala paste in the oil stir to mix well
                  19. Let it cook for 2-3 minutes by cover the lid on a low-medium flame
                  20. Then add tamarind pulp to the bagara baingan masala paste
                  21. Bring it to boil then place all eggplants in the pot cover the lid
                  22. If needed you can add ½ cup of water
                  23. Allow it to cook for 20-25 minutes on low-medium flame 
                  24. Or until oil is separated from bagara baingan
                  25. Remove from the flame,bagara baingan is done
                  26. And transfer to the serving dish
                  27. To serve with bagara ricebiryani, and pulao
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