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Baghara baingan is a traditional Hyderabadi cuisine. This South Indian recipe is made from brinjals or egg plants. This vegetarian dish is a main course item enjoyed with chapattis, rice, and parathas.
Ingredients
The ingredients for preparing Baghara baingan include:
- 8/10 small egg plants
- 8/10 curry leaves
- 3 green chilies slit vertically
- 4 tbsp of oil
- ¼ tsp of fenugreek seeds (methi)
- ¼ tsp of nigella seeds (kalonji)
- ¼ tsp of mustard seeds (rai)
- Salt to taste
Constituents for the sesame and coconut paste are:
- 2 tbsp of fresh grated coconut
- 2 tbsp of raw peanuts
- 2 tbsp of sesame seeds (til)
- 2 tbsp of chopped coriander for garnishing
- 1 tsp of chopped garlic
- 1 tsp of chopped ginger
- 1 tsp of cumin seeds
- 1 tsp of coriander seeds
- 1 tsp of red chili powder
- 1 tsp of tamarind paste
- ¼ tsp of turmeric powder
- ¼ cup of chopped onion
Preparing Baghara baingan:
The following steps are involved for preparing Baghara baingan:
- Slit the egg plants at the middle and fry in a pan over low heat till they turn brown;
- Then cover the pan and cook the egg plants till they become tender; keep them aside;
- In a thick bottomed vessel put 4/5 tbsp of cooking oil, pour the sesame and coconut paste and sauté over low flame for about 5 minutes; add water to make a thick gravy;
- To this gravy add the fried egg plants, green chilies, fenugreek seeds, mustard seeds, nigella seeds, salt, and curry leaves;
- Cover and cook over low heat for about 15 minutes;
- Garnish with chopped coriander and serve hot
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Baghara baingan is a main course dish enjoyed with rice and chapattis.
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