Hi Friends,today I'm going to share authentic hyderabadi bagara baingan recipe. It is very popular dish in trough out the world. This dish is mostly served in Muslim weddings along with biryani and the combo tastes really heaven. In nellore Muslim wedding menu is incomplete without this bagara baingan. We always prepare this bagara baingan with biryani. It is must and should in our family. I wanted share this recipe from few days as I'm receiving so many messages to share this recipe. Recently I prepared this dish at home and captured pics this time.process is little bit long, but it completely worth of time.
I hope you will give this a try and let me know how it turned out for you.
Servings : 5 persons
Brinjal/baingan : 500 grams
Peanuts : 1/2 cup
Coconut : 1/2 cup
Sesme seeds/til : 1/3 cup
Tamarind : lemon size
Oil : 1/2 cup/100 ml
Salt to taste
Medium onions : 2 (blend into paste)
Green chillies : 4 slitted
Cumin seeds : 1 tea spoon
Mustard seeds : 1 tea spoon
Fenugreek seeds : 1/2 tea spoon
Curry leaves : 2 strings
Ginger garlic paste : 1 tea spoon
Coriander powder : 2 tea spoons
Chilly powder : 1 tea spoon
Cumin powder : 1/2 tea spoon
Cumin powder : 1/2 tea spoon
Coriander leaves : 1/2 cup
First ,take a pan add peanuts and dry roast peanuts until they are half done, then add coconut and roast until coconut changes into light golden color.(don't over roast them)
Now add sesme seeds and roast for few seconds on medium flame and remove fire.
Now soak tamarind in water for 15 to 20 minutes,squeeze and take out the juice.
Now take brinjals and make deep cross cuts as shown in the pics and drop them water by adding some salt.
Now heat oil in a pan, take brinjals and wipe with kitchen towel and drop them in oil.
Now fry until they are 80% cooked and take them into a plate and keep a side.
Now in same pan,add mustard seeds,fenugreek seeds and cumin seeds, let them splutter.
Now add chillies and curry leaves,saute for few seconds,then add onion paste and Ginger garlic paste,saute for 3 to 5 minutes.
Now add all spice powders and saute from 2 to 3 minutes on medium flame.
Now add peanut and coconut paste along with 1/2 cup of water and stir constantly until oil leaves pan sides.
Now add 2 to 3 cups of water mix it well, cover with lid and let it boil for 5 minutes. (add more water if required)
Now add fried brinjals? Add some more water if gravy is thick and cook for another 5 minutes.
Now add tamarind juice and cook for 5 more minutes and simmer the flame and cook until oil floats on top. Finally sprinkle chopped coriander and remove from fire and serve hot.
Note: stirring in between is very important otherwise your curry may burn.
Adjust gravy consistency as per your taste and add more water and cook.But I like thick gravy.
|Add peanuts to the pan and dry roast until they are half roasted|
|Add coconut and roast for few minutes|
|Now add sesme seeds, roast for few seconds and remove from fire|
|Now let them cool completely and take into a blender|
|Blend into a smooth paste by adding water|
|Soak tamarind for 20 minutes|
|Squeeze and takeout the juice|
|Now take brinjals, make deep cuts like this and drop them in salted water|
|Wipe brinjals with kitchen towels|
|Drop them in hot oil|
|Fry until they are 80% done and take into a plate|
|In same pan,add mustard seeds,let them crackle|
|Add cumin and fenugreek seeds|
|Add curry leaves and green chillies|
|Add ginger garlic paste,saute for few minutes|
|Add onion paste|
|Add salt and saute for few minutes|
|Now add coriander and chillie powder|
|Add cumin and turmeric powder|
|Saute for few minutes|
|Add peanut and coconut paste and 1/2 cup of water|
|Cook until oil leaves it's pan sides by stirring constantly|
|Now add 2 to 3 cups of water|
|Cover with lid and cook for 5 minutes|
|Now add brinjals|
|Cook for 5 minutes|
|Add tamarind juice|
|Cook until gravy becomes thick|
|Simmer the flame and cook on low flame until oil floats on top|
|Finally add coriander leaves and remove from fire|