Bagara baingan is a popular side dish for Biryani from the Hyderabadi cuisin. Bagara baingan is a very famous dish of Hyderbadi cuisine witch is a mouth watering eggplant dish. It is counted amongst the royal dishes and is served mostly with biryani. Indian cuisine is diverse and each region has a lot of variations in the cooking methods & ingredients used.It is also called as nune vankaya kura in telugu.To make the gravy taste nutty and delicious ingredients like peanuts, sesame seeds and coconut are used. Bagara baingan is served with biryani or bagara rice, this curry can also be served with pulao, roti and paratha .so, you must tried this recipe and let me know in the comment section about your experience this recipe.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 20 minsTotal Time 30 mins
250 g Brinjal small
½ tsp Cumin
½ tsp Turmeric powder
4 tbsp Oil
1.50 cups Water for gravy or as per required
Salt to taste
½ tsp Mustard seeds
2 Bay leaf (tej patta)
15 Curry leaves
⅛ tsp Fenugreek seeds
1 tbsp Tamarind paste
1 tsp Jaggary
1 tsp Kashmiri red chilli powder
2 Grind onion medium
1 tsp Garlic paste
1 tsp Ginger paste
2 Grind tomato
3 tbsp Fresh grated coconut
2 tbsp Peanut (moongphali)
2 tbsp White Sesame seeds (til)
1 tsp Poppy seeds (khus khus)
3 Green chillies
1 tbsp Coriander seeds (sabut dhania)
1 cup Water as per required for grinding
½ tsp Coriander powder
½ tsp Cumin powder
½ tsp Garam masala
1 tsp Kasuri methi
Coriander leaves finely chopped
1 Wash the brinjal thoroughly
2 Dry them
3 Slit till half the length don't remove salk
4 Take a plate add salt, chili powder, cumin powder and coriander powder
5 Mix well
6 fill the mixture in the brinjal
7 Take a pan heat oil
8 Add brinjal deep fry or sallow fry them as per your choice
9 I fifer sallow fry cover the lid Fry till they are 80% done
10 Flip them gentlt
12 take a pan add oil 1 tsp heat them
13 Add fenugreek seeds , cumin , coriander seeds , groundnuts , sesame seeds , poppy seeds ,
14 Saute till they slightly change color
15 Add grated coconut
16 Saute for 2 more minutes
17 Remove to a blaender
19 Take a pan heat oil
20 Add bay leaves , mustard seeds , green chili , few curry leaves , saute till green chili are wilted
21 Add ginger , garlic paste saute till raw small goes off
22 Add onion paste mix well
23 saute till oil separates
24 Add the grinned paste mix well
25 Add coriander powder, cumin powder, turmeric powder, red chili powder and salt
26 Saute till oil separates
27 Add tomato paste mix well
28 Saute till the gravy thickens and oil separates
29 Add kasuri methi and jaggary
30 Add tamarind pulp mix well
31 Add water adjust to consistency mix well
32 Add the fried or roasted brinjal
33 Mix gently cover the lid
35 Garnish with coriander leaves
36 Now bagara baingan is ready
37 Serve with chapati and rice .
Ingredients 250 g Brinjal small
½ tsp Cumin
½ tsp Turmeric powder
4 tbsp Oil
1.50 cups Water for gravy or as per required
Salt to taste
½ tsp Mustard seeds
2 Bay leaf (tej patta)
15 Curry leaves
⅛ tsp Fenugreek seeds
1 tbsp Tamarind paste
1 tsp Jaggary
1 tsp Kashmiri red chilli powder
2 Grind onion medium
1 tsp Garlic paste
1 tsp Ginger paste
2 Grind tomato
3 tbsp Fresh grated coconut
2 tbsp Peanut (moongphali)
2 tbsp White Sesame seeds (til)
1 tsp Poppy seeds (khus khus)
3 Green chillies
1 tbsp Coriander seeds (sabut dhania)
1 cup Water as per required for grinding
½ tsp Coriander powder
½ tsp Cumin powder
½ tsp Garam masala
1 tsp Kasuri methi
Coriander leaves finely chopped
Directions 1 Wash the brinjal thoroughly
2 Dry them
3 Slit till half the length don't remove salk
4 Take a plate add salt, chili powder, cumin powder and coriander powder
5 Mix well
6 fill the mixture in the brinjal
7 Take a pan heat oil
8 Add brinjal deep fry or sallow fry them as per your choice
9 I fifer sallow fry cover the lid Fry till they are 80% done
10 Flip them gentlt
12 take a pan add oil 1 tsp heat them
13 Add fenugreek seeds , cumin , coriander seeds , groundnuts , sesame seeds , poppy seeds ,
14 Saute till they slightly change color
15 Add grated coconut
16 Saute for 2 more minutes
17 Remove to a blaender
19 Take a pan heat oil
20 Add bay leaves , mustard seeds , green chili , few curry leaves , saute till green chili are wilted
21 Add ginger , garlic paste saute till raw small goes off
22 Add onion paste mix well
23 saute till oil separates
24 Add the grinned paste mix well
25 Add coriander powder, cumin powder, turmeric powder, red chili powder and salt
26 Saute till oil separates
27 Add tomato paste mix well
28 Saute till the gravy thickens and oil separates
29 Add kasuri methi and jaggary
30 Add tamarind pulp mix well
31 Add water adjust to consistency mix well
32 Add the fried or roasted brinjal
33 Mix gently cover the lid
35 Garnish with coriander leaves
36 Now bagara baingan is ready
37 Serve with chapati and rice .
Bagara Baingan Recipe | Hyderabadi Bagara Baingan Recipe | How to Make Masala Brinjal Curry Recipe | Eggplant Masala Curry Recipe
AuthorShweta KumariCategoryIndian, Main courseDifficultyBeginner
