Hyderabadi Baghara Baingan


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This recipe of Baghara Baingan is a traditional one and lives up to the reputation of this cuisine.

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Preparation Time : 
Cooking Time: 
Serves 4.
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Ingredients

Method
  1. Slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside.

For the coconut and sesame paste

  1. Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a pan and dry roast them over a slow flame till the flavours are released and the ingredients are lightly browned.
  2. Add the turmeric powder, coriander seed powder, cumin seed powder, chilli powder and tamarind paste and grind it to a smooth paste using ½ cup water. Keep aside.

How to proceed

  1. Heat the oil in a deep bottomed pan, add the mustard seeds, fenugreek seeds and nigella seeds.
  2. When they crackle, add the brinjals, curry leaves and green chillies and sauté over medium heat for a couple of minutes. Remove and keep aside.
  3. In the same pan, add the coconut and sesame paste and cook till the mixture leaves the sides of the pan.
  4. Add the cooked brinjals, ½ cup of water and salt and cook covered over a slow flame till the brinjals are soft.
  5. Serve hot.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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 on 31 Jul 13 11:13 AM


Really tasty eggplant preparation.
 on 13 Feb 13 10:49 PM


did not like the taste & texture.
 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
 on 20 May 12 05:34 AM


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


Simple and tasty