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Bagara Baingan Shopping Tips
Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.
Bagara Baingan Cooking Tips
Toasting whole spices before using them intensifies their aroma and flavor.
Bagara baingan – indian hotel style eggplant curry
Bagara baingan. Hyderabadi eggplant curry. South Indian flavours. Hotel gravy. Rich eggplant. This is just good living.
It’s serious fare. Big enough to be the star. The main attraction. Unless your idea of a vegetable is the potatoes next to your steak.
If you can handle eating a carrot. Or a slice of cucumber. If you have any omnivore tendencies at all. Then maybe this will do it. It does for me.
Doesn’t really matter though. Makes a great side dish. Try it that way. Maybe it will convince you.
- 12 Small Brinjal (Baingan / Eggplant)
- 1 Onion , roughly chopped
- 2 Green Chillies , chopped
- 12 cloves Garlic
- 1 inch Ginger
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 Bay leaf (tej patta)
- 1 inch Cinnamon Stick (Dalchini)
- 3 Cloves (Laung)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 cup Tamarind Water
- Oil , for cooking
- Salt , to taste For the paste
- 1/4 cup Fresh coconut , grated
- 3 tablespoons Sesame seeds (Til seeds)
- 3 tablespoons Roasted Peanuts (Moongphali)
- Coriander (Dhania) Leaves , for garnish
Nevine’s Bagara Baingan (Eggplant with Tempering)
This bagara baingan recipe is an attempt to begin to diversify the type of recipes featured on the blog. It is our collective misfortune that despite the sub-continent having a vibrant and eclectic cuisine, we are often exposed to only a small piece of what it offers.
A large part of why I started Pakistan Eats was to crowdsource recipes from different parts of Pakistan so we, or at least I could begin to get a truer picture of what is eaten inside homes across the country, and archive it in a meaningful and accessible way.
Six months into the blog, I however found that nearly all my recipes are reflective of what is eaten among Punjabi and Urdu-speaking families but not necessarily elsewhere. So I recently asked my friend, Erum who grew up in Karachi to recreate what her mom cooked at home.
Erum’s family primarily comes from Mumbai, and their cuisine is strongly rooted in South Indian and Gujarati culinary traditions. It is mostly vegetarian, and draws upon incredibly complex spice blends.
Here Erum recreates her mom, Nevine’s twist on the Hyderabadi classic, bagara baingan. It is a gorgeous dish that is typically served as a side to biryani or pulao (pilaf) but we enjoyed with a side of Trader Joe wraps and gawar ki sabzi (green beans).
How to make bagara baingan recipe (Step by Step Photos):
1) Wash baby eggplant well. Remove the stems and cut into 4 pieces. And keep in a cold water to avoid discoloration. Alternately, if you want you can cut the eggplants in smaller pieces.
2) Heat 2 tablespoon of oil in a pan on medium heat. Once hot add eggplant pieces. Sprinkle some salt on it and let it cook and do flip them in between for even cooking.
3) While it is cooking let’s make the paste. Take all the ingredients listed under ‘for paste’ in a grinder. First add water and then other ingredients for easy grinding process.
4) And make smooth paste. Keep aside till needed. Here mine looks little grainy and I could not grind into smooth paste since my blender gave up on me and insisted to order new one immediately.
5) And now eggplants are cooked. Check by inserting a knife, if it cuts easily without any effort meaning they are cooked well.
6) Remove it to another plate and keep it aside.
7) Heat remaining 1 tablespoon of oil in the same pan on medium heat. Once hot add cumin seeds and let them sizzle.
8) Then add ground paste and salt. Mix well.
9) Cook it till all the moisture evaporates and it starts to leave the sides of the pan. Keep stirring in between so it does not stick to the bottom of the pan.
10) Add red chili powder and coriander powder.
11) Mix and cook for a minute.
12) Add water to make it gravy consistency. Bring it to a boil and simmer for 2-3 minutes.
13) Now add cooked eggplant.
14) Mix gently and let it simmer for 5-7 minutes.
15) Finally garnish with chopped coriander leaves and serve.
Serving suggestion:This bagara baingan can be served on side with plain steamed rice, biryani rice or hyderabadi veg biryani. It can be served with roti or paratha or poori as well.
Step by Step Photos Above Want to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
1. PRE PREPARATION FOR BAGARA BAINGAN:
● In a saucepan, dry roast peanuts until they turn light brown and begin to smell good.
● Now add sesame seeds in this hot pan and allow them to splutter. Add the coconut after switching off the heat. Saute the coconut until it smells good.
● Cool these ingredients and blend with little water to obtain a coarse or smooth paste. Set it aside.
2. STEPS TO FRY BAINGAN OR BRINJAL:
● Brinjals can be shallow-fried or deep-fried. To fry baingan, heat oil in a pan.
● As the oil is heating up, meanwhile, slit the brinjals into eight sections. Leave the stem intact.
● Fry the brinjals when the oil turns hot. Cook them until the skin becomes completely wilted. Upon wilting of the skin, set these brinjals aside.
● In a small bowl, transfer this hot oil, only leaving few teaspoons of oil in the pan.
Easy Steps to prepare Bagara Baingan Hyderabadi Style :
Click below to watch a quick Video……continue reading for a detailed pictorial recipe!!
Prepping the eggplants:
- Wash the baby eggplants and slit them perpendicularly in the centre from the base of each eggplant (make a +). Keep the stem intact.
- Add eggplants to salt water for few minutes to retain its deep purple colour and to prevent browning.
- Heat 1 Tablespoon oil in a pan.
- Remove eggplants from water and pat them dry, place in the pan and add a little salt.
- Close with a lid and shallow fry eggplants over medium heat until soft and the skin is slightly crisp. Insert a fork into the eggplants to make sure that eggplants are well cooked.
- Turn off the heat and keep them aside for later use.
Preparing the masala paste:
- Heat a pan over medium heat with 1 teaspoon oil. You can also dry roast on low heat.
- Roast the ingredients listed for the spice paste adding one after the other.
- Start off with peanuts, roast for 2 min. and then add coriander seeds followed by cinnamon and cloves. Roast for a minute.
- Now add sesame seeds and poppy seeds. Roast for a minute.
- Turn off the heat and finally add coconut and roast it on the left over heat of the pan.
- Allow the mixture to cool and blend in a mixer to a coarse paste (first without adding any water).
- Then, add a little water and grind to a fine paste (don’t add too much water at once, add little by little).
Making the curry:
- Heat 1-2 Tablespoons oil in a pan over medium heat.
- Once the oil is hot add mustard seeds and fenugreek seeds.
- Once the mustard seeds pop up, add in chopped onions and green chillies.
- Sauté until the onions turn translucent.
- Add ginger garlic paste and mix well.
- Now, add in chopped tomatoes and sauté until the tomatoes turn soft.
- Add turmeric powder, red chilli powder and mix well.
- Now, add in the ground spice paste. Fry gently for few more minutes till it leaves oil.
- Squeeze the tamarind and add the juice to the gravy. Add salt, jaggery and mix well.
- Add some water (1 cup) to get the desired consistency you are looking for and bring it to boil.
- Lower the heat and gently place the eggplants in it.
- Simmer for few minutes till done.
- Balance the flavours, check for the seasonings, adjust the sourness with salt and remove from the heat.
- Serve hot Baghare Baingan with Hyderabadi biryani, vegetable pulao or coconut milk rice.
- You can also enjoy it with puri, roti, paratha, naan or just plain rice. In any case its a sure winner.
A Quick Summary:
Bagara Baingan – Bagara Baingan Recipe
Brinjal – 12 small sized brinjals (purple variety)
Oil -1/4 cup
Onion -1 large
Ginger-garlic paste -1 tsp
Tamarind – Marble sized ball
Peanuts – 2 1/4 tbsp
Sesame seeds (white ) – 2 1/4 tbsp
Coconut -3 tbsp ( matured ones)
Turmeric powder – 1/4 tsp
Chilli Powder – 1 tsp or as required
Coriander Powder – 1 tbsp
Cumin/Jeera powder – 2 tsp
Garam Masala powder – 1 tsp
Salt as required
Mustard seeds -1 tsp
Cumin Seeds – 1 tsp
Fenugreek -1/4 tsp
Asafoetida/Hing -a generous pinch
Curry leaves – 2 sprigs
Bagara Baingan ( a little dry)
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Hyderabadi Bagara Baingan Ka Salan
Hyderabadi Bagara Baingan is another authentic Hyderabadi cuisine which is a mouth watering eggplant dish or baingan ka salan as it contains a masala paste which brings up the flavors of the baingan in the curry.
Bagara Baingan tastes good with below biryani recipes
Bagare baingan is a wonderful dish made with brinjals/baingan/eggplant and is an amazing combo with rice like bagara rice or roti. It tastes amazing as a side dish with hyderabadi biryani recipes.
Brinjal curry or baigan ki sabji is not commonly liked by most of them but if made in the form of bagara baingan, one can never resist eating it as it is a very tasty vegetable curry. In hyderabad we refer to it as hyderabadi baghare baingan.
My today's post is authentic hyderabadi recipe of masala baingan which I can't wait to give it to my blog readers as it is a do try dish.
- It takes in some of the masala ingredients such as coconut paste, peanut paste, onion paste, sesame paste, cumin powder, coriander powder etc.
- These can be roasted and made into a paste separately or all the ingredients can be roasted individually, combined and made into a fine paste.
- Once the paste, is ready the brinjals have to be cut and placed in salt water and I always suggesting cutting brinjals just before adding into the curry. The brinjals if cut long before cooking gives a different taste and also there are high chances of the brinjal turning black soon.
- In hyderabad this kind of masala baingan is made in several versions and some tend to add more masala paste or replacing one of the ingredients with other.
- The three ingredient masala paste combined gives a very heavy masala flavor and in order to make the gravy light sesame or onion paste can be skipped or both the ingredients can be skipped depending on one's preference.
Baingan/brinjals can be made in various forms, it can be used to fry, make simple curry or baingan ka bharta or baingan masala, and many other innovative recipes can be made with the help of baingan.
It is a wonderful accompaniment with biryani along with hyderabadi mirchi ka salan . Muslims during special occasions serve biryani recipes or bagara rice along with these side dishes and also serve desserts like double ka meetha and sheer korma as a complete meal.
The main ingredient in the hyderabadi bagara baingan recipe is the masala paste which is made of peanuts, coconut, roasted onions and sesame seeds. The bagara baingan cannot be called so without the masala paste and also the main part of the recipe is the tempering.
There is no need of stuffing the brinjals/eggplant/baingan with the masala paste and the baingan can be added by frying them. Hyderabadi cuisine is one of the mouth watering cuisines with the best vegetarian and non vegetarian recipes.
'Salan' is the word used for curry or sabzi and bagara baingan ka salan is the curry made with brinjals by giving tempering and adding masala paste to the brinjals.
I often make this recipe when I am bored of eating normal vegetable curries and yet want to try something interesting with the vegetables available and end up making this recipe which is very easy to make.
Recipe- Hyderabadi Bagara Baingan Is A Popular Curry
Hyderabadi Bagara Baingan or Baby Eggplant Curry, This spicy Hyderabadi Bagara Baingan is a popular curry of Hyderabad, Telangana. Hyderabadi Bagara Baingan accompanies Hyderabadi biryani or roti. Its key ingredient is baby eggplants which cooked with spices like sesame seeds, coconut, cumin seeds, ginger, garlic paste, turmeric powder, bay leaf and tamarind pulp. We can also add peanut for grainy texture to this dish.
Hyderabadi Bagara Baingan is belonging to Hyderabad cuisine, so also called Deccani cuisine. It is the native cooking style of the Hyderabadi Muslims, and began to develop after the foundation of the Bahmani Sultanate, and more drastically with the Qutb shahi dynasty around the city of Hyderabad, promoting the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad State, as it began to further develop further on from there. It is an amalgamation of Mughal, Turkish, and Arabic along with the influence of the native Telugu and Marathwada cuisines.
¼ Cup Peanuts
1 tbsp Sesame Seeds
¼ Cup Grated Fresh Coconuts
8-10 Baby Eggplants / Small Baingan
½ cup Finely Chopped Onion
1-2 tbsp Ginger-Garlic Paste
1 tsp Tamarind Pulp (Used Readymade Pulp)
2-3 tbsp Oil
¼ tsp Mustard Seeds
¼ tsp Cumin Seeds
1 Bay Leaves (optional)
Pinch of Hing
1-2 tsp Red Chili Powder
½ tsp Turmeric Powder
1 tbsp Coriander Powder
Chopped Coriander Leaves
* Wash the baby eggplants and give a slit cut cross way on the top of it, left the stem as it is.
* Heat 2 tbsp of oil in a kadai and deep shallow fry the baby eggplants until it tenders and soft. Once done remove it and Keep aside.
* Dry roast peanuts and sesame seeds separately in another kadai for few minutes.
* In a mixer or blender add the roasted items along with grated coconut and make a fine paste of it by adding water.
* In the same kadai (which is used for frying baby eggplants) heat the 1 tbsp oil, and then add mustard seeds, cumin seeds, Bay leave and pinch of hing. Add finely chopped onions and fry until it turns into transparent.
* Add ginger garlic paste and mix well. Add grounded paste, red chili powder, coriander and turmeric powder, then stir fry it. Add ¼ cup of water in the mixture and allow to boil.
* Add tamarind pulp and salt, mix well then add fried baby eggplants. Mix it well with the masala and cover with the lid.
* Allow to cook 7-8 mins on a medium flame, slowly it will form a thick gravy, turn off the stove and garnish it with fresh chopped coriander leaves.
* Hyderabadi Bagara Baingan is ready now. Serve it hot with biryani, rice or roti and enjoy your meal.