Bagara Baingan Recipe for Biryani

Bagara baingan recipe - Hyderabadi style bagara baingan to serve as a side dish to biryani or bagara rice. Bagara baingan tastes delicious with a nutty aroma that comes from peanuts, coconut and sesame seeds.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time15 minutes

Cook Time35 minutes

Total Time50 minutes

Servings3

AuthorSwasthi

Ingredients (1 cup = 240ml )

To roast and blend

2 tbsp peanuts
1 tbsp sesame seeds
3 tbsp fresh coconut

To soak

2 tbsps tamarind or tamarind paste as needed
3 tbsp water to soak tamarind

other ingredients for bagara baingan

250 grams egg plants or brinjals or baingan
2 tbsp oil
½ tsp cumin
¼ tsp mustard
¾ cup onions chopped
1 sprig curry leaves
salt as needed
1 tsp ginger garlic paste
½ tsp garam masala
¼ tsp coriander powder
½ tsp red chili powder
1/8 tsp turmeric or haldi
2 tbsp coriander leaves

How to make the recipe

Preparation for bagara baingan recipe

Dry roast peanuts until they begin to smell good and turn light brown.
Add sesame seeds and allow them to splutter. Switch off the heat and add coconut.
Saute it in the hot pan till the coconut smells good.
Cool these and blend with little water to a coarse or smooth paste as desired. Set aside.

Frying baingan

Heat oil in a pan, brinjals can be deep fried or shallow fried.
While the oil heats up, partially slit to 8 sections, leaving the stem intact.
When the oil turns hot fry them until the skin looks wilted completely, meaning the brinjal is almost cooked. Set these aside.
Transfer the hot oil to a bowl and just retain a few tsp oil in the pan.

Making hyderabadi bagara baingan

Add cumin and mustard to the pan.
When they begin to sizzle, add onions, curry leaves and sprinkle salt.
Fry until the onions turn transparent.
Next fry ginger garlic paste until the raw smell goes away.
Pour half a cup of water to the pan.
Add the blended peanut mixture, red chili powder, garam masala and turmeric. Stir and begin to cook on a medium flame.
Filter the tamarind juice or paste and stir.
When the gravy begins to bubble well, add the fried brinjals and stir. Add more water if needed to bring the gravy to a consistency.
Cover and cook till the brinjal looks completely wilted or cooked.
Add coriander leaves. Stir and serve bagara baingan with biryani, pulao or roti.

NUTRITION (estimation only)