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, a 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 with 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 small purple 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 tasty 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.r
Meanwhile, place a pan on the stove, heat it, then dry roast all the bagara spices. Keep roasting all the spices for 2-3 minutes on a 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.e
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 a 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 the tamarind pulp.
Take another vessel, add ½ cup oil, and heat it well. Put cumin seeds, mustard seeds, and fenugreek seeds and 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 a low-medium flame.
Or until the oil is separated from the 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 onion, peeled and roasted
How to make the Bagara Baingan?
- Firstly, rinse thoroughly 4-5 eggplants and cut them vertically into 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.
- Meanwhile, place a pan on the stove, heat it, then dry roast peanuts, coconut, sesame seeds, coriander seeds, and poppy seeds
- Keep roasting all spices for 2-3 minutes on a 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 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 the 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 in 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 the 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 a low-medium flame
- Or until the oil is separated from the 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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