Recipe
Baghare Baingan
2 years ago
This among one of the most popular eggplant recipes originated from the city of Hyderabad in India after Dum Biryani. In this recipe, Baby eggplants are deep fried and then cooked with an aromatic paste made from fresh coconut, peanuts, coriander seed, sesame seeds, and other spices. The Term “Baghar” means tempering or Tadka and Baingan is eggplant. It is a Vegan Delight.
Region: Hyderabad
Nature: Main Course
Cuisine: Indian
Prep Time: 15 Min
Cook Time: 20 Min
Total Time: 35 Min
Serves: 04
Ingredients For Paste:
Items |
Quantity |
|---|---|
Coriander seeds |
1 tbsp |
Cumin seeds |
1 tsp |
Sesame seeds |
2 tbsp |
Peanuts |
4 tbsp |
Poppy seeds (khus-khus) |
1 tbsp |
Desiccated Coconut |
½ cup |
For Gravy:
Items |
Quantity |
|---|---|
Small Eggplants |
08 no |
Turmeric powder |
½ tsp |
Mustard Seeds |
½ tsp |
Nigella seeds |
½ tsp |
Red chili powder |
1 tbsp |
Jaggery/Sugar |
20 gm |
Tamarind pulp |
2 tbsp |
Tamarind pulp |
for frying |
Onion, chopped |
1 no |
Ginger-garlic paste |
1½ tsp |
Bay leaf |
1 no |
Fenugreek seeds |
½ tsp |
Cinnamon stick |
1- inch |
Green cardamom |
3-4 no |
Curry leaves |
7-8 leaves |
Salt |
To taste |
Coriander powder |
1 tsp |
Cumin powder |
½ tsp |
Water |
As required |
Main Methods:
To make a Paste: -
Dry roast the coriander seeds, sesame seeds, poppy seeds, peanuts, and desiccated coconut in a pan, one by one, for about a minute or two on medium heat.
Put all roasted ingredients in a blending jar.
Add little water [if required] and blend it to a grainy paste (not a fine paste). Set aside.
For Gravy:-
Wash all Make two crosswise slits, on the bottom of eggplants. Don’t remove stems and keep them aside.
Take skillet or wok pour oil, once hot fry eggplants until done 70-75%.
Remove them from the oil on a kitchen towel. Set aside.
Heat oil in another skillet/pant on a low flame.
Add the green cardamom, bay leaf, fenugreek seeds, cinnamon stick, cumin seeds, mustard seeds let them splatter for a while.
Add curry leaves, stir for a while.
Add onions sauté them on medium heat until getting light brown.
Add ginger-garlic paste, sauté it for a couple of minutes.
Add salt, cumin powder, coriander powder and red chili powder mix well and cook it for a while or until oil separates.
Add the paste into it and stir well. Keep the flame on a low otherwise paste will stick to the bottom.
Continuously stir it for a while until starts boiling.
Add tamarind pulp and jaggery/sugar to it.
Stir continuously for 3-4 min and then add fried eggplants one by one.
Bring to a boil; turn the heat to medium-low, cover, and cook, stirring occasionally.
The dish should be done when the eggplants are tender.
Garnish with cilantro leaves.
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