Hyderabadi Bagara Baingan Food

BAGARA BAINGAN RECIPE FOR BIRYANI

Steps:

• 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.
• 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.
• 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.

HYDERABADI BAGARE BAINGAN

Steps:

• Roast the coconut, sesame seeds, peanuts, cumin seeds, coriander seeds and chopped onions separately for at least 5 minutes.
• Grind them separately and collect in a bowl.
• Add 1 cup of tamarind paste, ginger-garlic paste, chilli powder, turmeric powder and salt to taste.
• Mix well.
• Slice the brinjals and stuff the above paste in them.
• Heat 1/2 cup of oil in a pan.
• Add cumin seeds, dried red chili, fenugreek seeds, mustard seeds and curry leaves for 2-3 minutes.
• Add the stuffed brinjals and the remaining paste to the oil.
• Stir till the brinjal is half fried.
• Add the remaining 1 cup of tamarind paste.
• Simmer for 15-20 minutes on low flame.
• Garnish with fresh coriander leaves.
• Serve hot with rotis.