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 a side for Biryani, pulao of Hyderabadi Indian cuisine
Brinjal or eggplant foam is 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.
Brinjal or eggplant foam is 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 it from purple eggplants, eggplants are also known as Brinjal, in Pakistan, most people aren’t familiar from eggplant
My latest Video Bagara Baingan:
Brinjal is available in 3 colors green, purple, and white. white and purple come 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, 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.
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Firstly rinse thoroughly 4-5 eggplants and cut them vertically in two slits like a plus sign
Soak them in the water pot and set aside
Pour hot water into the small bowl/jug then add tamarind for soaking for around an hour
Meantime place a pan on the stove heat it then dry roast all bagara spices Keep roasting all spices for 2-3 minutes on low flame
In the grinding jar put all the roasted spices along with the roasted onion. Add 2-3 tbsp water and coarsely blend them together
Transfer the paste to a separate bowl. then add spices to the paste, stir to mix them well keep aside
Fill each eggplant with a ground spiced paste which we have already prepared. The remaining Masala paste was kept aside
Note: in this recipe, the oil quantity is kept more
Then add the remaining masala paste to the oil stir to mix well, and let it cook for 2-3 minutes cover the lid on low-medium flame
Then add tamarind pulp to the bagara baingan masala paste
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
Take another vessel add ½ cup oil heat it well Put cumin seeds, mustard seeds, fenugreek seeds curry leaves let them crackle for a minute
Note: in this recipe, the oil quantity is kept more
Then add tamarind pulp to the bagara baingan masala paste
If needed you can add ½ cup of water. Allow it to cook for 20-25 minutes on low-medium flame
Or until the oil is separated from bagara baingan. Remove from the flame, and bagara baingan is done
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:
- 500g, Bringle small and fresh
- 1 tsp, ginger garlic paste freshly ground
- 150g, tamarind soaked in hot water for an hour
- 1 tsp, red chili powder
- Salt to taste
- 1 ½ cups, oil
- ½ tsp, turmeric powder
- 1 tsp, cumin seeds
- 1/3 tsp, black mustard seeds
- 1/3 tsp, fenugreek seeds
- 6-7, curry leaves fresh
Roasted Spices:
- 1 tbsp, poppy seeds washed and roasted
- 1 tbsp, coriander 1 tbsp
- 1 tbsp, peanuts roasted
- ½ tbsp, white sesame seeds roasted
- 1 tbsp, coconut powder roasted
- 1 large size, onion peeled and roasted
How to make the Bagara Baingan?
- Firstly rinse thoroughly 4-5 eggplants and cut them vertically in two slits like a plus sign
- Soak them in the water pot and set aside
- Pour hot water into the small bowl/jug then add tamarind for soaking for around an hour
- Meantime place a pan on the stove heat it then dry roast peanuts, coconut, sesame seeds, coriander seeds, poppy seeds
- 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 roasted onion
- Add 2-3 tbsp water and coarsely blend them together
- Transfer the paste to a separate bowl
- then add red chili powder, salt, turmeric powder, and ginger-garlic paste 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 was kept 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 is added more than other types of brinjal curry
- Then add the remaining masala paste to the oil and stir to mix well
- Let it cook for 2-3 minutes by covering the lid on a low-medium flame
- Then add tamarind pulp to the bagara baingan masala paste
- Bring it to a boil then place all eggplants in the pot and 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 the oil is separated from bagara baingan
- Remove from the flame, and bagara baingan is done
- And transfer to the serving dish
- To serve with bagara rice, biryani, and pulao
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