Hyderabadi Bagara Baingan
Baby brinjals in peanut-sesame-coconut masala. Hyderabadi signature vegetarian dish for biryani.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- coriander powder — 1 tsp (ground)
- salt (optional) (whole)
- Coconut — 100 g (chopped)
- Tomato — 2 piece (chopped)
- Tamarind — 1 tbsp (whole)
- onion — 2 piece (chopped)
- sesame seeds — 100 g (whole)
- Garlic — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Ginger — 1 tsp (ground)
- Peanuts — 100 g (whole)
- Brinjal — 250 g (chopped)
Tempering
- Curry Leaves — 8 piece (ground)
- Coconut Oil — 2 tbsp (whole)
- Urad Dal — 1 tsp (whole)
- Mustard Seeds (Black) — 1 tsp (whole)
Method
- Slit the small brinjals lengthwise into four, keeping the stem intact so each stays joined at the top. Soak in water to prevent browning.
- Dry roast peanuts, sesame seeds and grated coconut separately until golden and fragrant. Cool.
- Grind the roasted peanuts, sesame, coconut along with ginger, garlic and a little water into a smooth paste.
- Heat oil and shallow fry the slit brinjals until the skin softens and lightly blisters. Remove and keep aside.
- In the same oil add mustard seeds, urad dal and curry leaves to temper. Add chopped onions and saute until golden brown.
- Add tomatoes, turmeric, red chilli powder and coriander powder. Cook until oil separates.
- Add the ground peanut-sesame-coconut paste and tamarind pulp with water. Simmer until the gravy thickens and oil floats on top.
- Gently add the fried brinjals, cover and simmer on low for 10-12 minutes until soft and the brinjals soak up the gravy. Garnish with coriander leaves and serve hot with biryani or rice.
Common questions
- How many calories in one plate of Hyderabadi Bagara Baingan?
- 305 kcal per plate.
- How much cooking time?
- 50 min — 20 min prep, 30 min cooking.