Hyderabadi Style Baghara Baingan Recipe
Source: www.asiancaterers.london
Baghara Baingan (Roasted Eggplant in Tangy Spicy Curry) is a popular side dish recipe from Hyderabadi cuisine. This dish is loaded with different flavors and has a amazing taste. This dish is mildly spiced and the Brinjal is cooked in rich gravy. This dish is generally served with Biryani. Today let’s us learn how to make this recipe.
Ingredients
- 8brinjals (baingan / eggplant)
- 1/4 tspmustard seeds ( rai / sarson)
- 1/4 tspfenugreek (methi) seeds
- 1/4 tspnigella seeds (kalonji)
- 8 to 10curry leaves (kadi patta)
- 3green chilies , slit green chilies
- 4 tbspoil
- saltto taste
For The Coconut and Sesame Paste
- 2 tbspsesame seeds (til)
- 2 tbspgrated coconut
- 10-12raw peanuts
- 1 tspchopped ginger (adrak)
- 1 tspchopped garlic (lehsun)
- 1/4 cupchopped onions
- 2 tbspturmeric powder (haldi)
- 1/4 tspcoriander (dhania) powder
- 1 tspcumin seeds (jeera) powder
- 1 tspchili powder
- 1 tsptamarind (imli) pulp
For The Garnish
- 2 tbspchopped coriander (dhania)
Directions
For the coconut and sesame paste
- In a pan add sesame seeds, coconut, peanuts, ginger, garlic and onions and dry roast on a low flame for 3 minutes.
- Add the turmeric powder, coriander powder, cumin seeds powder, chili powder and tamarind paste, switch off the flame and blend to a smooth paste by using ½ cup water and keep it aside.
How to proceed
- Slit the brinjals, lengthwise, into four and do not cut the stem and heat the oil in a deep non-stick pan, add the mustard seeds, fenugreek seeds and nigella seeds and fry on a medium flame for 30 seconds.
- When the seeds crackle, add the brinjals, curry leaves and green chilies and fry on a medium flame for 3 minutes and stir occasionally and drain it on a tissue paper and keep it aside.
- In a pan, add the coconut and sesame paste, mix it well and cook on a medium flame for 2 minutes and stir occasionally.
- Add the cooked brinjals, ½ cup of water and salt, mix it gently and cover with a lid and cook on a medium flame for 5 minutes and stir occasionally and switch off the flame and garnish with coriander leaves and serve it with vegetable Biryani.
Nutrient values per serving
- Energy 221 cal
- Protein 2.9 g
- Carbohydrates 7.6 g
- Fiber 8.4 g
- Cholesterol 0 mg
- Vitamin A 216.7 mg
- Vitamin B1 0.1 mg
- Vitamin B2 0.1 mg
- Vitamin B3 1.4 mg
- Vitamin C 13.7 mg
- Folic Acid 37.3 mg
- Calcium 96.8 mg
- Iron 1 mg
- Magnesium 0 mg
- Sodium 3.6 mg
- Phosphorus 0 mg
- Potassium 225.6 mg
- Zinc 0.9 mg
Meghna Nath
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