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Bagara Baingan Recipe (hyderbadi bagara baingan)

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Bagara Baingan Recipe is a Traditional Hyderabadi cuisine that is serve as a side dish with Hyderabadi Biryani. It can also be serve with Bagara Rice (Bagara Chawal). This recipe takes much oil as it is thick gravy curry. This is also popularly prepare in the Andhra region and called Gutti Vankaya Kura. A highlight of this dish is the mouth-soddening flavor that comes from the mix of tamarind and newly base masalas. This is a surprising dish to be on the table for your coming meal.

Bagara Baingan Recipe

Bagara Baingan Meaning

Bagara means tempering whole spices into the mustard oil. Baingan is the Urdu word for eggplants.

Summary

Eggplant curry baingan ka Salan in Hyderabadi terms or Vankaya masala Bagara baingan (Eggplant masala curry) is a traditional Hyderabadi dish served with most the biryani. This is also popularly prepared in the Andhra region and called Gutti Vankaya Kura. The specialty of the dish is the flavor that depends on the blend of tamarind and freshly ground masalas. A traditional Hyderabadi dish served with most of the biryanis. Take Sesame seeds, Desiccated coconut, Peanuts. Dry, onion, ginger, garlic roast them together. Now take the dry roasted seeds and onion, ginger, garlic in a grinder and grind all the ingredients together. Take Mustard oil to another pot, add tempering ingredients when they start to splutter. Now add stuffing eggplant mix thoroughly to make a blackish-brown. Now add tamarind paste and mix. Put water into the mix. Serve hot with rice.

Key Ingredients

  • Sesame seeds
  • Desiccated coconut
  • Tamarind paste
  • Pea nuts

Read the step by step Points of bagara baingan recipe

Ingredients

How to Serve Bagara Baingan?

Traditional Hyderabadi Bagara dish served with most the biryani. This is very good with rice, pulao, and chapatis. and a must with Hyderabadi biryani.

Roast Ingredients

Heat a pan, add peanut and sauté till nicely roasted. Add sesame seeds, desiccated coconut, and roast for a minute. (Important point does not skip).

Roast Onion And Garlic

Heat a frying pan, add onion, garlic, and roast for 1 minute. (Important point do not skip).

Cut Eggplants Plus Shape

In the meantime cut the (brinjal) into four parts but don’t cut at the end (stem).

Preparing Eggplants for the curry rinse eggplants thoroughly. DO NOT remove the stalks. turn each eggplant upside down and cut it into a plus shape. check whether they have any worms. immerse them in saltwater until you cook to avoid discoloration.

Soaked Tamarind

Add 1 cup+1 cup more Tamarind to 1 cup water and soak it to extract the tamarind pulp.

Bagara baingan

Take a grinder jar add roast onion, garlic and add roasted ingredients, powder spices and grind until a paste.

Eggplants Stuffing

Take an eggplant and add 4 tbsp of masala paste fill into the eggplant.

how to make bagara baingan

heat a vessel and pour 2 cups of mustard oil. when the oil is hot, add tempering ingredients.

Lets them splutter.

Add Stuffed eggplants. Saute them well for 3 minutes on medium heat. (If any masala paste is left, you can add that now to the vessel).

Pour tamarind pulp, mix well and bring it to boil. Add 4 cups of water to cook them and make a gravy.

Cover and cook on low heat, stirring. When the skin of the eggplants loose it means eggplants are cooked.

Cook for another 1 minute on low heat until the gravy thickens or the oil oozes out.

Serve with Boil Rice.

Bagara Baingan Recipe

Below Recipe Card

Bagara Baingan Recipe

Bagara Baingan Recipe

Bagara Baingan Recipe is a Traditional Hyderabadi cuisine that is serve as a side dish with Hyderabadi Biryani. It can also be serve with Bagara Rice (Bagara Chawal). This recipe takes much oil as it is thick gravy curry. This is also popularly prepare in the Andhra region and called Gutti Vankaya Kura. A highlight of this dish is the mouth-soddening flavor that comes from the mix of tamarind and newly base masalas. This is a surprising dish to be on the table for your coming meal.
Course curry recipes
Cuisine Indian, Pakistan
Servings 8 People

Ingredients
  

Roast Ingredients

  • 1 Cup Peanuts
  • 1/2 Cup White sesame seeds
  • 1 Cup Coconuts
  • 2 Medium-sized Onion
  • 2 Cloves Garlic

Soak Ingredients

  • 2 Cups Tamarind
  • 1 Cup Water

Tempering Ingredients

  • 2 Tsp Cumin Seeds
  • 2 Tsp Mustard seeds
  • 2 Tsp Nigella Seeds
  • 2 Tsp Methi dana (Fenugreek)
  • 6 Curry Leaves

Bagara Baingan Ingredients

  • 10 Eggplants (Baingan) Baby
  • 2 Cups Mustard Oil
  • 4 Cups Water

Powder Spices

  • 2 Tbsp Coriander powder
  • 2 Tbsp Red chili powder
  • 1 Tbsp Cumin powder
  • 1 Tsp Salt
  • 1 Tsp Turmeric powder

Instructions
 

Roast Ingredients

  • Heat a pan, add peanut and sauté till nicely roasted. Add sesame seeds, desiccated coconut, and roast for a minute. (Important point does not skip).

Roast Onion And Garlic

  • Heat a frying pan, add onion, garlic, and roast for 1 minute. (Important point do not skip).

Cut Eggplants Plus Shape

  • In the meantime cut the (brinjal) into four parts but don't cut at the end (stem).
  • Preparing Eggplants for the curry rinse eggplants thoroughly. DO NOT remove the stalks. turn each eggplant upside down and cut it into a plus shape. check whether they have any worms. immerse them in saltwater until you cook to avoid discoloration.

Soaked Tamarind

  • Add 1 cup+1 cup more Tamarind to 1 cup water and soak it to extract the tamarind pulp.

Roasted Ingredients Paste

  • Take a grinder jar add roast onion, garlic and add roasted ingredients, powder spices and grind until a paste.

Eggplants Stuffing

  • Take an eggplant and add 4 tbsp of masala paste fill into the eggplant.

how to make bagara baingan

  • Heat a vessel and pour 2 cups of mustard oil. when the oil is hot, add tempering ingredients.
  • Lets them splutter.
  • Add Stuffed eggplants. Saute them well for 3 minutes on medium heat. (If any masala paste is left, you can add that now to the pot).
  • Pour tamarind pulp, mix well and bring it to boil. Add 4 cups of water to cook them and make a gravy.
  • Cover and cook on low heat, stirring. When the skin of the eggplants loose it means eggplants are cooked.
  • Cook for another 1 minute on low heat until the gravy thickens or the oil oozes out.
  • Serve with Boil Rice.
Keyword Bagara baingan recipe, hyderbadi bagara baingan, hyderbadi brinjal, hyderbadi eggplants

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