Calling ALL eggplant lovers as this ‘Hyderabadi Bagara Baingan’ is an extremely MUST Have Dish …. a recipe that turned my ‘no eggplant’ friends into ‘ I love eggplant’ category. This recipe is made using a nut paste hence the gravy/curry is vegan and glutenfree. It’s also called Bhagara Baingan.
What is Bagara Baingan?
It’s an extremely popular brinjal recipe (Indian Eggplant Curry) from the state of Hyderabad (India) and was introduced in the Mughal Era …. looooong long time ago. Also known as Nune Vankaya Kura. Bagara / Baghaar / Bhagara means tempering using ghee/oil and whole spices. Baingan means eggplant or brinjal in India. This particular recipe uses baby or mini brinjals that are stuffed using a paste made using ‘peanuts, sesame seeds, coconut flakes, and cashews’. Then the stuffed brinjals are sauteed in a gravy/curry made using masala along with tamarind paste giving it a delicious sweet-spicy flavor. Now that you know a little more about this dish, let’s get the ingredients to try it soon.
Ingredients for Bagara Baingan:
10 Baby Baingan 1 Large Onion 1 Large Tomato 1 Inch Fresh Ginger 3 Small Garlic 1/4 Tsp Tamarind Paste 2 Tbsp Raw Peanuts 1 Tbsp Sesame Seed 1 Tbsp Dry Coconut Flakes 6-8 Raw Cashews Indian Powdered Spices: turmeric, red chili, coriander, salt, Fresh Cilantro – for garnish
Nut Paste – you can skip coconut flakes and cashews if you donot have them. Both these ingredients add a creamy taste but the recipe can be made without them too.
How to Make Hyderabadi Bagara Baingan – Indian Eggplant Curry
The recipe is extremely easy but needs few steps to be followed for that perfect taste and look, hence I’m dividing into small categories: Make the Roasted Nuts Paste:
Stuff the Baingan / Brinjals:
Final Process:
Heat 2 tbsp of oil in a wok and add the roasted paste filled baingan. Stir fry the baingan on medium heat for a minute. Add 1/4 cup water, stir everything and cover the baingan. Let this cook on low heat for 5 minutes (stir every 2 minutes to prevent burning) The baingan stuffing will ooze out and form a thick orange-yellow gravy). Now remove the cover, saute and cook the almost cooked baingan for 30 seconds. Remove the baingan (any masala left) from the wok.
In the same wok, add remaining oil and mustard seeds and curry leaves (cover the wok as this will splatter some oil outside). Let the seed splatter for 20 seconds, then add the onion paste. Now add all the spices, saute and let this cook for 2 minutes (low flame). Once the onion has cooked, add the cooked baingan along with its masala. Saute, add 1/2 cup water and cover the wok.
Let this cook for 2-3 minutes over low heat. Once the gravy becomes thick and simmers, remove the cover and add tamarind paste. Saute everything to mix evenly and reduce the heat. Let this cook for another 2 minutes (saute every minute). Finally, add chopped cilantro and transfer to a serving bowl. If you have remaining sesame seeds, coconut flakes, sprinkle some on top. Serve hot
Serving Suggestion:
This recipe is an entree in itself and you can eat it with a side of steamed rice/ roti/ paratha You can even serve it as a side to a meaty biryani like Lamb Biryani or Chicken Biryani.
You can even serve a cool yogurt dip/raita along with it.
Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here: Facebook / Pinterest / Instagram
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Baingan - also called brinjal or eggplant. Nut Paste - you can skip coconut flakes and cashews if you donot have them. Both these ingredients add a creamy taste but the recipe can be made without them too.
