Baghare Baingan – Hyderabadi Bagara Baingan – Baingan Masala Recipe

Posted by rjnjlly Posted on October 13, 2017
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Baghare Baingan is a popular Hyderabadi Bagara Baingan side dish eaten with biryani. It is prepared with small round eggplant in a spiced curry of Indian spices with a delicious nutty & tangy taste. You can have baghare baingan with roti ot paratha as well. It will still taste yummy.

Check out my recipe video above will guide you through all the steps, with useful tips, to help you make a yummy dish you will love. Do try & give your feedback.

Preparation time
25 mins
Cooking time
45 mins
Difficulty
Medium
Serves
4 people
Meal course
Side Dish
oil for frying + 4 tbsp
250 grams small round baingan
For dry roasting & paste:-
2 tbsp Peanuts
2 tbsp til (sesame seeds)
3/4 tsp khus khus (poppy seeds)
1 tbsp coconut powder
For Masala:-
1/2 tsp jeera (cumin seeds)
a pinch of methi dana (fenugreek seeds
1 tsp rai (mustard seeds)
2 Bay leaf (tej patta)
8-10 curry patta (curry leaves)
1 tsp ginger paste
1 tsp garlic paste
1 chopped green chilli
1 sliced onion
1 tsp gur (jaggery)
2 tsp imli (tamarind) soaked in a little water till soft. then mash it & discard the fiber
1 tsp roasted jeera (cumin seed) powder
1 tsp salt
1/2 tsp Red Chilli powder
1/2 tsp dhania (coriander) powder
1/2 tsp garam masala
1/2 tsp haldi (turmeric) powder
300 ml water/more if you want a thinner gravy

Recipe Credit
http://pammiskitchen.weebly.com/baghare-baingan---hyderabadi-bagara-baingan---baingan-masala-recipe.html

  1. Dry roast the ingredients listed above for making paste starting with crushed peanuts, til, khus khus & coconut powder in this order till they are lightly browned and keep aside to cool. then add a little water & make a coarse paste
  2. Heat oil in kadahi. while oil is heating make 2 cuts in each baingan at right angles to one another about 3/4th of the way in on the opp side of the stalk & cut off each stalk leaving just 1/2 inch of it attached
  3. Fry the baingan till about 70-75% cooked. keep aside
  4. In same oil fry the sliced onions till dark brown. remove to a plate & remove this oil.
  5. Add 4 tbsp oil in kadahi & heat it. Add jeera & let it crackle. add rai & let it crackle. add the methi dana powder & stir for a few seconds.
  6. Reduce heat to low & add the ginger & garlic pastes. stir cook for a minute or so
  7. Add the browned onions, green chillies, curry patta & bay leaves.stir for 1/2 a minute
  8. Add the dhania powder, haldi powder, garam masala,red chilli powder, roasted jeera powder & salt. roast for a minute & half, if the masala is dry add a little water & carry on roasting
  9. Add the peanut paste. stir roast for 2-3 minutes on medium heat.
  10. Add water & stir. heat on high. let the gravy come to a boil. then add the imli pulp & gur. Stir well & reduce heat to low
  11. Add the fried baingan & mix gently. cover with lid & check after 5-7 minutes
  12. Stir the baingan & cover with lid. cook till the gravy reaches the desired consistency checking every 3-4 minutes.
  13. Serve with rice, roti or paratha.

Recipe Credit
http://pammiskitchen.weebly.com/baghare-baingan---hyderabadi-bagara-baingan---baingan-masala-recipe.html

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