HYDERABADI BHAGARAY BAIGAN

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Hyderabadi Bhagaray Baingan is one of the popular dishes from Hyderabad. The gravy has a nutty and insignificantly tangy flavor. Nutty flavor comes from peanuts, sesame seeds, and dry coconut, whereas the tamarind supplements slight tanginess. In order to make the Bhagaray Baingan curry make sure that you dry roast all the ingredients to make a rich masala paste.

 

Bagara Baingan is tempering oil with spices and mixing it with baby eggplants. The traditional method requires baby eggplants to be deep-fried in oil. It’s highly recommended to use small and tender eggplant or brinjal for this recipe and also to make sure to cut the brinjal without tearing them apart as they help in holding marination well. The fried pieces of eggplant simmered in a rich peanut coconut based gravy is a perfect accompaniment with rice or any Indian bread. The biggest advantage of this curry is that it is equally loved by vegetarians and non-vegetarians.

 

The Preparation

Wash baby eggplant well. Remove the stems and gently make the cut without tearing them apart. Keep in cold water to avoid discoloration.

The Authentic Masala

The main ingredient in the Hyderabadi Bhagaray Baingan recipe is the masala which is made of peanuts, coconut, roasted sesame seeds. 

HYDERABADI BHAGARAY BAIGAN

INGREDIENTS

  •  Brinjal 8-10
  •  Oil 4 tbsp
  •  Mustard Seeds ½ tsp
  •  Fenugreek Seeds ¼ tsp
  • Curry Leaves 15-20 
  • Tamarind Pulp 1 cup
  • Red Chilli Powder 1 tsp
  • Salt to taste
  • Onion (Chopped)1 cup 
  • Garlic 5-6 cloves
  • Fresh Coconut (Grated)½ cup
  • Peanuts ¼ cup
  • Sesame Seeds 2 tbsp 
  • Poppy Seeds 2 tsp
  • Dry Red Chillies 5-6

INSTRUCTIONS:

  • Slit the brinjals lengthwise into 4 and put them in saltwater.
  • Dry roast peanuts, coconut, sesame seeds separately and allow them to cool.
  • In a pan, add onions, smear little oil and roast them for a minute.
  • Make a fine masala paste of all the roasted ingredients which are peanuts, coconut, onions, sesame seeds, and put it aside.
  • In a cooking pot, add oil and heat it, add cumin seeds, mustard seeds and allow them to crackle.
  • Add fenugreek seeds, dried red chilies, saute well, add curry leaves.
  • Add the brinjals and fry them well until the color changes.
  • Add ginger garlic and saute well for few minutes.
  • Add the masala paste into it, mix well.
  • Add salt, red chili powder, turmeric powder, mix well, and cook the masala until oil appears at the corners.
  • Add the tamarind extracted pulp and stir well.
  • Add water if required and salt too.
  • Cook until the gravy thickens and oil appears.
  • Garnish with coriander leaves,
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