Making bagara baigan curry
đź“– Recipe
Today is one of those days of monsoon when I feel like cooking something delicious and spicy dinner for my ever appreciative family. Bagara Baingan pops into my mind. Yes! That’s it!! Baingan is Hindi term for Eggplants / Brinjal / Aubergines! Note: If you plan to use other huge variety of aubergines, then you have to cut them into small cubes and use. You cannot stuff them with the ground masala paste. Fry the aubergine cubes in oil and cook the ground masala to make the bagara baigan gravy. Add the fried aubergine cubes to the gravy and proceed with rest of the process. Peanut Oil: I prefer to use peanut oil in this recipe. You can use any cooking vegetable oil to make the dish. Tamarind Paste: the required sourness that comes in this Hyderabadi bagara baingan recipe is from the use of tamarind paste. The other ingredients that we need for the gravy are : Mustard seeds, curry leaves sprigs, chopped onions, turmeric and Kashmiri red chili powder, and salt.
Wash, and pat dry the baingan (brinjal/ eggplants) and set it aside. Also, dry roast the peanuts, and allow it to cool. I usually peel the roasted peanuts to make this recipe for better texture and taste. This trick was taught to me by my neighborhood aunt who hails from Hyderabad.
- In a blender jar, add:
4 tablespoons dry roasted and peeled peanuts, 3 tablespoons sesame seeds, 3 tablespoons desiccated coconut, 2 teaspoons chopped ginger, 7 medium sized peeled garlic, 1½ teaspoons cumin seeds, 1½ tablespoons coriander seeds, 8 black peppercorns, 4cloves and little salt (I added ¼ teaspoon)
- Next, stuff each slit baingan with the prepared ground masala (reserve â…” masala for the gravy base). Do not stuff too much at a time, a little bit is fine as we want brinjal to soak the flavors we added in paste.
- Stuff all the slit baingan in the same manner and set it aside.
- Cook for 5 minutes on medium heat until they are slightly browned (you can simmer them for 10 minute to half cook the baingan). Take them out onto a plate and set aside. Dish out this delicious bagara masala baingan and serve hot with rice, rotis, pooris, or any kind of your favorite biryani. This delicious Hyderabadi baingan can be served with various rice recipes like simple steamed rice, Jeera Rice, Zafrani Pulao, a simple Vegetable Pulao, Peas Pulao or Spicy Matar Pulao. The curry tastes fantastic with pudina lachha paratha as well as tawa garlic naan. You can also enjoy this baghare baingan with rotis, phulkas, masala parathas or puffed puris. If you are looking for more delicious and easy recipes delivered straight to your inbox, you can sign up for my email newsletter. You can also follow me on Pinterest, Instagram or Facebook to see more of my kitchen creations.
