Bagara Baingan
A traditional Telangana Hyderabad region vegetarian gravy dish. Stuffed baby eggplants in a rich peanut-sesame-coconut gravy, a Hyderabadi classic.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Ginger — 1 tsp (ground)
- onion — 2 piece (chopped)
- Tamarind — 25 g
- Coconut — 100 g (chopped)
- sesame seeds — 100 g (whole)
- Turmeric Powder — 0.5 tsp (ground)
- coriander powder — 1 tsp (ground)
- Tomato — 2 piece (chopped)
- Peanuts — 100 g (whole)
- Brinjal — 250 g (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- salt (optional) (whole)
- Garlic — 1 tsp (ground)
Tempering
- Coconut Oil — 2 tbsp (whole)
- Curry Leaves — 8 piece (ground)
- Mustard Seeds (Black) — 1 tsp (whole)
- Urad Dal — 1 tsp (whole)
Method
- Wash the small brinjals and slit each into quarters keeping the stem intact. Soak in water to prevent browning. Soak tamarind in warm water and extract the pulp.
- Dry roast peanuts, sesame seeds and grated coconut separately until fragrant. Cool, then grind with a little water into a smooth paste.
- Heat oil in a pan. Add mustard seeds, urad dal and curry leaves; let them splutter. Add chopped onions, ginger and garlic and saute until golden.
- Add tomatoes, turmeric, red chilli powder and coriander powder and cook until soft. Add the ground peanut-sesame-coconut paste and saute until oil separates.
- Add the brinjals, tamarind pulp, salt and enough water. Cover and simmer on low flame until the brinjals are tender and the gravy turns thick and oily.
- Garnish with coriander leaves and serve hot with biryani, rice or roti.
Common questions
- How many calories in one plate of Bagara Baingan?
- 309 kcal per plate.
- How much cooking time?
- 45 min — 20 min prep, 25 min cooking.