Bagara Baingan is a very popular vegetarian dish from the Hyderabadi cuisine. It’s generally served along with Hyderabadi biryani or plain steamed rice.
It’s a very delicious dish made with brinjals. Peanuts and sesame seeds add a very nutty and unique flavour to this dish.
I made this few days back for lunch. I had served it with hot, steamed rice. My family really enjoyed very much.
And I am happily sharing this recipe with you all now. Hopefully you will all enjoy it too:)
Brinjal small – 12
Oil – 1/4 cup
For the Masala paste
Coriander seeds – 1 tbsp
Red chilli – 4-5
Sesame seeds – 2 tsps
Roasted peanuts- 4 tbsps
Grated coconut- 2 tbsps
Oil – 2 tsps
Onion – 1
Tamarind – lemon sized
Garlic – 8 cloves
Ginger – 1 inch
Turmeric powder- 1/2 tsp
Red chilli powder – 1 tsp
Jaggery – 2 tsps
Mustard – 1 tsp
Cumin seeds- 1/2 tsp
Fenugreek seeds – 1/2
Hing ( asafoetida)- 1/4th tsp
Curry leaves – 2 sprigs
Oil – 2 tsps
Peel, wash and chop onions. Wash and chop tomatoes. Peel ginger and garlic and wash.
Wash, cut the stem and make 2 slits in the brinjal keeping it as a whole piece. Keep the brinjals immersed in salted water till required.
Soak tamarind in 1/2 cup of water for 30 mins. Squeeze well and take the extract.
To make the Masala
Dry roast coriander seeds, sesame seeds, roasted peanuts, red chillies and grated coconut till coconut turns golden. Cool and grind coarsely and keep it aside.
Heat 2 tsps of oil in a pan. Add ginger, garlic and chopped onions. Add little salt and sauté.
When onion turns pink, add chopped tomatoes, turmeric powder, red chilli powder and sauté for 2 mins.
Add the tamarind extract, jaggery and salt to taste, mix well and let it cook till the raw smell of tamarind goes away.
Cool the mixture, add the coarsely ground masala powder and grind everything to a paste. Keep it aside.
Heat 1/4th cup of oil in a pan. To the hot oil, drain and add the brinjal. Sprinkle little salt, close the pan cook till the brinjals turn soft.
Add the ground masala, 1/2 cup water and stir gently. Check for the seasonings.
Cover the pan with a lid and let the gravy simmer for few mins.
Heat 2 tsps of oil. Add mustard. When in starts spluttering, add fenugreek seeds, cumin seeds, hing and curry leaves.
Add the tempering to the gravy.
Serve the baingan hot with steamed rice drizzled with melted ghee or hot rotis:)