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Bagara baingan recipe, A special Hyderabadi Bagara baigan for Biryani

Bagara baingan recipe- Learn to make Hyderabadi bagara baingan with step by step photos. Bagara baingan is a popular side dish for biryani from the Hyderabad cuisine. Young brinjals are deep fried and then added to the simmering gravy.

Bagara-baingan
Bagara baingan recipe.

Bagara Baingan Recipe, A special Hyderabadi Bagara Baingan for Biryani

It is also called as Nune vankaya in Telugu. To make gravy taste nutty and delicious. Ingredients like peanuts. Sesame seeds and coconut are used. Sine brinjals are deep fried, they turn soft and mouth melting. We simmered in the nutty, tangu gray, they absorb all the flavors and taste delicious.

Bagara baingan is served with biryani or bagara rice called as bagara chawal(plain biryani). This curry can also be served with pulao, roti, paratha.

Steps by steps photos  on bagara baingan

  1. Dry roast peanut till golden, add sesame seeds to the hot e pan. When they begin to splutter, swithch off the stove. Add coconut and stir in the hot pan. Set aside to cool.
  2. Blend them with little water till slightly coarse or smooth to suit your taste.
  3. Set this a side.
  4. Add tamarind to 3 tbsp. hot water and soak it. Extract the thick juice when it cools down. Set this aside.
  5. Wash baingan under running water. Keep the stems intact and slit partially. I made 4 cuts on each brinjal. Heat the oil and fry them. They can be shallow fried or deep fried. Choose a small pan for frying can use less oil.
  6. Fry until the skin of brinjal look wilted completely. This means they
  7. are almost cooked. Transfer these to an absorbent tissue. Set them aside.
  8. Retain 2 tsp oil in a pan and transfer the rest to a bowl. Add cumin and mustard.
  9. When they splutter, add onions, curry leaves and sprinkle salt. Fry until the onions are lightly golden.
  10. Add ginger garlic paste and fry until the raw smell goes away.
  11. Add ½ cup water to the pan, pour the blended mixture. Add garam masala, coriander powder, turmeric and red chili powder. Stir and cook on a low to medium flame.
  12. Filter the tamarinds juice and paste. Stir and cook. Now you can add more salt, spice and sourness to suit your taste.
  13. When the mixture begins to bubble up, add brinjals. If needed add more water and stir.
    13.Cover and cook till the brinjal wilts off and are completely cooked. Add chopped coriander leaves.

Serve bagara baigan with biryani, pulao, bagara rice or phulka.

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