Hyderabadi Baghara Baingan


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4/5 stars  86% LIKED IT    7 REVIEWS 6 GOOD - 1 BAD

Added to 425 cookbooks   This recipe has been viewed 137783 times

A flavour-packed treat for your palate, the Hyderabadi Baghara Baingan is loaded with the dynamic flavours of several seeds and spices.

Slit brinjals are cooked with an aromatic and spicy tempering of seeds, curry leaves and green chillies, and a rich paste that contains a large gamut of flavourful ingredients ranging from onions and ginger to spice powders ad peanuts.

Indeed, every mouthful of this dish is brimming with flavour, and it is bound to turn even plain rice or rotis into a memorable meal!

Try other baingan based dishes like Baingan Methi ki Subzi and Baingan Musasalam .

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Hyderabadi Baghara Baingan recipe - How to make Hyderabadi Baghara Baingan

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Method
For the coconut and sesame paste

  1. Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a broad non-stick pan and dry roast them over a slow flame for 3 minutes.
  2. Add the turmeric powder, coriander powder, cumin seeds powder, chilli powder and tamarind paste and blend to a smooth paste using ½ cup water. Keep aside.

How to proceed

  1. Slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside.
  2. Heat the oil in a deep non-stick pan, add the mustard seeds, fenugreek seeds and nigella seeds and sauté on a medium flame for 30 seconds.
  3. When the seeds crackle, add the brinjals, curry leaves and green chillies and sauté over medium flame for 3 minutes, while stirring occasionally. Remove the brinjals and keep aside.
  4. In the same pan, add the coconut and sesame paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the cooked brinjals, ½ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
  6. Serve hot garnished with coriander.

RECIPE SOURCE : Swadisht SubzianBuy this cookbook

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Reviews

Hyderabadi Baghara Baingan
5
 on 05 Jun 16 12:21 PM


Hyderabadi Baghara Baingan
5
 on 17 Aug 15 08:37 AM


Very Very tasty
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Tarla Dalal    Great you liked the recipe. Please keep trying our recipes and provide us your feedback as it will help other users follow the recipe.
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17 Aug 15 10:11 AM
Hyderabadi Baghara Baingan
5
 on 31 Jul 13 11:13 AM


Really tasty eggplant preparation.
Hyderabadi Baghara Baingan
1
 on 13 Feb 13 10:49 PM


did not like the taste & texture.
Hyderabadi Baghara Baingan
5
 on 22 Jul 12 09:09 PM


Excellent subzi especially in summer when there is scarcity of vegetables.Tried this out today as Sunday special on my menu card.It is quicker and can be prepared faster too.Moreover most important is that almost all the ingredients are usually available at home so it becomes easy to prepare
Hyderabadi Baghara Baingan
5
 on 20 May 12 05:34 AM


This dish is tasty and excellent . goes well with both rotis and chawal.
Hyderabadi Baghara Baingan
4
 on 19 Jan 12 05:27 PM


Simple and tasty