Monday, January 16, 2012

Bagara Baingan - A Hyderabadi Special




Hope everyone had a wonderful Pongal celebration. We too had a good time. Though I wanted to post some pongal related recipes, I could not click any pictures. So I’ll have to postpone it to some other time.
Today I am sharing this very very yummy recipe of Bagara Baingan – A Hyderabad Special.

I’m really not a fan of eggplants. I was very speculative about tasting this Hyderbadi Eggplant specialty. But just decided to do so, since the gravy looked too tempting. And I really have no regrets for having done it, this was so YUMMY! I got the recipe from my cousin, at whose place I had it and recreated it at home.  It was an instant hit with family. Since then I have made it a number of times.

Traditionally the eggplants are fried in oil and then simmered in fragrant and spicy gravy, slowly absorbing all the yummy flavors.

Don’t let the list of ingredients and procedure scare you. This is definitely a must try for all those eggplant lovers. So let’s get to the recipe:



What you’ll need
  1. Tender Purple Brinjals – 10 Nos.
  2. Onion – 2 Medium
  3. Ginger – a small piece
  4. Garlic – 3 to 4 cloves
  5. Tamarind Paste – 1 tbsp
  6. Turmeric Powder – ¼ tsp
  7. Chilly Powder – ½ tsp
  8. Sugar – ½ tsp
  9. Salt to taste


For the Masala paste
  1. Groundnuts – 1tbsp
  2. Sesame seeds/Til/ - 1 tbsp
  3. Coriander Seeds – ½ tbsp
  4. Dry Red Chillies – 2 or 3 (Adjust according to taste)
  5. Scraped Coconut – 1 tbsp
  6. Onion – 1/2


For Tempering
  1. Mustard Seeds – 1 tsp
  2. Jeera/Cumin Seeds – 1 tsp
  3. Fennel Seeds – ½ tsp
  4. Dried Red Chilly – 1
  5. Fenugreek Seeds – ¼ tsp
  6. Oil – 2 tbsp


Method

  1. Heat a Kadai, Dry roast groundnuts, sesame seeds, coriander seeds one by one and keep aside
  2. Add a tsp of oil in the same Kadai, and fry the Dry red chillies and coconut for a few minutes or till the coconut slightly changes color.
  3. Grind the groundnuts, sesame seeds, coriander seeds, red chillies, coconut, half a raw onion and salt into a coarse paste. You can add a little water while grinding.
  4. Slit brinjals, from back, in such a way that the stalk is retained.
  5. Stuff the brinjals with the stuffing. Use as required and keep the rest of the masala paste for later use.
  6. Heat a Non stick pan with oil, temper with mustard seeds, cumin seeds, fennel, fenugreek and dry red chilly.
  7. Now add in sliced onions, and sauté for about a minute.
  8. Next add in grated ginger and crushed garlic. Sauté well till the onions turn light brown.
  9. Now place the brinjals carefully into the pan, one by one and fry it for a few minutes.
  10. Cover and cook for few minutes till the brinjals are half done.
  11. Add the remaining masala paste turmeric powder, Chilly powder, tamarind paste, sugar  and salt to taste.
  12. Add a cup of water.
  13. Cover and cook on medium heat till the brinjals are completely done. Stir once in a while so as not to burn the gravy. Add more water if necessary.
  14. Garnish with fresh coriander leaves.



Serve with rice or rotis.

35 comments:

Radhika said...

This looks so delectable Kaveri. I too love the gravy part of this very much.

Umm Mymoonah said...

Yummy masala, perfect pair with biryani's.

Santosh Bangar said...

SUPER MASALA COATED BAGIN

Chandrani said...

Looks delicious.

faseela said...

yummy gravy with brinjal........lovely recipe

faseela said...

yummy gravy with brinjasl....lovely recipe

Vidhya Viju Govind said...

lovely - is this the same that is served with biriyani?

Kavi said...

gravy is awesome! I'm scared of whole brinjals! :D Will probably cut them into 4 or 5 pieces and make it! :)
-
Kavi (Edible Entertainment)
Ongoing Event:(Kid's Delight - Something Sweet)

Roshni said...

too good. would taste great with rotis

Maayeka said...

yummy and tmpting cury..perfecly done n beauiful clicks..

Priya said...

Omg, wat a rich looking bagara baingan, had them long back,super tempting clicks..

Padhu said...

I love this very much .Looks so tempting!

Aarthi said...

Wow..Yummy one...Thanks for posting

Aarthi
http://yummytummy-aarthi.blogspot.com/

Julie said...

Yummy n delicious!!

Erivum Puliyum

Nalini's Kitchen said...

Mouthwatering recipe,perfect with rice and roti....

Hamaree Rasoi said...

Delicious looking baingan preparation. Lovely clicks.

Deepa
Hamaree Rasoi

Sunanda said...

this recipe sounds new to me..looksvery tempting... wiil try this for sure

Sravs said...

Nice inviting curry !!

Ongoing Event - CC-Chocolate Fest

Christy Gerald said...

Luks really tempting .Perfectly done.Luv it Dear.

sangee vijay said...

bagara baigan, new recipe to me, excellent preparation...perfect with both rice n rotis..lovely clicks!!
thanks for sharing n linking it to the event..

Spicy Treats
OnGoing Event ~ Dish It Out-Brinjal n Garlic

Amina Khaleel said...

fabulous recipe... looks awesome...

Chitra said...

Its delicious.. Wish to try this :)

divya said...

looks awesome and so inviting..

maha said...

Yummy n spicy masala, perfect pair with pulavs and biryani's.in brinjals especially i love this one..n it looks really delicious......

Swathi said...

Bagara Baingan looks delicious.

Gayathri NG said...

Extremely very delcious n delectable curry...

Sobha Shyam said...

wonderful baingan dish..have heard abt this, never tried though..

Premalatha Aravindhan said...

My fav dish,love to have it rite now...Recipe is too gud.

Treat and Trick said...

Perfect recipe and looks so yum!

Prathima Rao said...

I just love this authentic dish..Looks damn delish!!!
Prathima Rao
Prats Corner

Sensible Vegetarian said...

Looks so delicious, this is one of my favorites.

Uma said...

I really liked this authentic version. Book marking it. Just 2 days before I was reading about authentic recipes of south India and this recipe is one among them.

Hema said...

First time here, the stuffed brinjals look very inviting, will be following u and will send a recipe for the Kerala event..

Vidhya said...

Curry looks delicious.

Amarendra said...

Delicious awesome recipe and A WONDERFUL BLOG.. came through the Gourmet Seven event.. Happy to follow you.

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