Wonder if you would believe if I said that eggplant is one of my favorite veggie and I have just one recipe out of my `185 posts. Well it’s decisively, as the man hates it. And the lazy I, as you know hates to cook for self.
After a long pondering, I decided to cook eggplant yesterday and got the man to promise he was going to have it too. So decided with the baraga baingan of Hyderabad, where the egg plant is cooked in such a bracing way. Hyderabad, a foodie’s paradise as it’s also known and unfortunately I have never visited the place. But happy enough that I have got to taste some of the best Andhra cuisines back in Bangalore and here in Singapore, Andhra curry is a favorite spot.
The city of Nizam’s is sure a foodie’s paradise and this curry is truly fit for the kings. The best eggplant curry I have ever had where the eggplant is cooked in a blend of aromatic spicy sauce. The man was happy though he had just one eggplant but the gravy was gobbled away. Happy me and I am going to make this often 🙂
Over to the recipe, Bagara Baingan a Hyderabadi curry, where baby eggplants /bringal/ aubergine are cooked in a spiced coconut, groundnut and sesame paste.
You need –
- Small eggplants/brinjal – 6 nos
- Onion- 1 large, sliced
- White sesame seeds – 1 tablespoon
- Coriander seeds 1 1/2 teaspoon
- Peanuts – 2 tablespoon
- Cumin seeds – 1/2 teaspoon
- Grated coconut – 2 tablespoon
- Fenugreek seeds- a pinch
- Ginger – 1 inch piece ,roughly chopped
- Garlic – 4-5, roughly chopped
- Turmeric powder – 1/4 teaspoon
- Red chili powder – 1 teaspoon
- Tamarind – a small lemon size, soaked in 1 cup warm water
- Oil – 1 tablespoon
- Salt to taste
- Coriander leaves to garish
Wash eggplants well and make slits along the length making sure that the eggplant is held together at the stem. .Set aside.
Dry roast together coriander seeds, sesame seeds, peanuts, cumin seeds, coconut and fenugreek seeds till fragrant and little brown. .Set aside in bowl. I the same pan dry roast onions till they turn are soften.
In blender, grind together the onions, roasted spices, ginger, garlic, salt, turmeric powder, red chili powder to a very fine paste.
Heat oil in a pan/kadai/wok, and fry the eggplants till they are soft. Remove and set aside. In same pan, add the spice paste, mix gently and cook till the oil starts to separate. Now add the tamarind water and mix well. Add the fried eggplants, salt to taste. Cover and cook over low heat till the eggplants are fully cooked an the gravy is thick.
Turn off the heat. Garnish with coriander leaves Serve hot with flavored or just plain rice.
2 thoughts on “Bagara baingan”
Such a creamy curry…I'm sure it'l taste yum with rice…
Bagara baingan looks so delicious and creamy.
The baingans are looking so neat here.I somehow go to a point where I dis figure the skin 🙂
I make them for my self when there is enough of other curries for my herd so I don't have to hear why do u buy brinjal!!:))
Rich yummy exotic brinjal gravy..
Hey this picture with the kid's hands is so cute, and very neat too… nice recipe 🙂
My fav too and also much liked by everyone at home. I see peanuts as one of the ingredients which I have never added into curries. Its a beautiful and flavorful thick eggplant curry.
Your Bagara baingan recipe is wonderful and the eggplants photos are gorgeous. My kids don't care about the eggplants. But this is definitely a dish my hubby and I would enjoy. 🙂
Bagara Baingan looks so yummy….Feels like havin some:)
I'm glad your hubby enjoyed it and I just adore this dish. The only downside, I am so allergic to eggplant, but doesn't stop me from eating it and struggling later:)..
its my all time fav curry with biriyani 🙂
If I pick egg plants at the veg vendors, The Techie's expression is the same every single time – 'Oh Oh, there we go again!' He he 🙂 I did pick a few some days ago to click some pics and made something for myself 🙂 The bagara baingan is something that I have always wanted to try and yours look so good Rekha 🙂 May be I will pick some egg plants next weekend 🙂
This dish looks and sound really good! What a wonderful combination of flavors.
This one reaaly tempting curry.
wow this really makes me salivate..I am a big fan of aubergine yet hardly make them too! Always stuck to the same ol baba ghanoush or roasted with sea salt..bookmarking this for sure!
lovely pics !
Am bookmarking this one Rekha !! I am not a great fan of brinjal but my hubby on the other hand is.. I am sure this will make him happy 🙂 Nice & yummy clicks, loved each one of them !
Hi… quick question, how do I know how much peanut to add ? I made it other day and there was more of peanut taste than the Bagara taste. Please let me know what ratio the peanuts has to be used.
Its 2 tablespoon as mentioned here in the recipe and it is supposed to have that nutty flavor. however if you don't like it then please reduce to 1 tablespoon or as per your taste.