You're here: Home / Dal Recipes / bagara baingan recipe, steps to make hyderabadi bagara baingan recipe
bagara baingan recipe with step-by-step photos bagara baingan is a well-liked vegetarian recipe from hyderabadi cuisine. indian is really a country with multi cuisines. everyone knows the north indian cuisine differs from south indian cuisine, but the cuisines of aspects of south india aren't the same as one another. the thing is the cuisine of karnataka differs from the kerala cuisine.
even among exactly the same states there are lots of variations. one particular condition is andhra pradesh. and contains both andhra cuisine and also the hyderabadi cuisine&.... plus they both are not the same from one another. because of the nizams of hyderabad who've invented this wealthy cuisine&... the hyderabadi cuisine is extremely popular in india in addition to outdoors india too.
a few of the couple of vegetarian recipes in the hyderabadi cuisine kacchi hyderabadi veg biryani. mirch ka salan. bagara grain, khatti dal, veg haleem, zaffrani pulao, hyderabadi veg biryani not to mention bagara baingan .
the faded memory of how you can make bagara baingan within my home science course days&.... is simply that&... faded&... i'd forgotten the presence of this recipe till a couple of in the past certainly one of my hyderabadi office colleagues explained concerning the recipe&...&.... again it disappeared into oblivion.
the bagara baingan recipe found my mind following a lengthy lengthy gap, after i had some fresh small aubergines (baingans) beside me and would never know which style to prepare it&... the punjabi way or even the goan way (the goan recipe is originating soon)&...
finally a magazine found my help and that i immediately required this recipe in the book. chandra padmanabhan’s book Simply South: Traditional Vegetarian Cooking has numerous good recipes. types of south indian sambar, rasam and vegetable grain recipes. additionally, it covers our regulars idlis. dosas and chutneys and several south indian snacks and sweets. a couple of recipes i attempted out of this book plus they were excellent. i modified the technique of the recipe to match my idleness&...
the bagara baingan recipe was excellent and arrived on the scene perfectly. bagara baingan goes well with rotis or grain. this hyderabadi baingan/aubergine recipe and also the goan/konkani aubergine recipe has 3 of my personal favorite ingredients inside them: coconut, sesame seeds, peanuts. i question why.
bagara baingan recipe details below:
ingredients (calculating cup used, 1 cup = 250 ml)
for bagara baingan curry
- 500 gms small baingans/aubergines
- 1 teaspoon cumin seeds/jeera
- ½ teaspoon turmeric powder/haldi
- 4 tablespoons of oil
- salt as needed
for bagara baingan masala paste
- 2 medium-sized onions, chopped
- 2 cloves garlic clove (optional), chopped
- 1 " ginger root, chopped
- 2 tablespoons of raw peanuts/moongphali
- 2 tablespoons of dessicated coconut
- 2 tablespoons of white-colored sesame seeds/til
- 1 teaspoon poppy seeds/khus khus
- 1 teaspoon coriander seeds/sabut dhania
- 1 teaspoon cumin seeds/jeera
- 2 inch stick of cinnamon/dalchini
- 2-3 cloves/lavang
- 1 bay leaf
- ½ teaspoon peppercorns
- ½ teaspoon caraway seeds/shah jeera
- 1-2 black cardamom/badi elaichi
- 1 lemon sized tamarind ball
- 3-4 eco-friendly chillies, chopped
- 2 tablespoons of chopped coriander leaves, chopped
- ¼ cup water
steps to make the recipe:
- heat a tava and roast the spices proven within the pic below, namely – everything pointed out within the masala paste aside from ginger root, garlic clove, eco-friendly chillies, coriander leaves tamarind and dessicated coconut. remember all of the dry stuff needs to be roasted.
- once the spices be a light brown, add dry coconut into it.
- roast the spices using the coconut. an attractive aroma from the roasted spices and coconut will fill your kitchen area.
- brown the spices and also the coconut.
- when the spice coconut mixture cools lower adding this mix with all of those other ingredients chopped onion, ginger root, garlic clove, eco-friendly chilies, 1 tablespoons of coriander leaves and tamarind inside a grinder.
- and grind to some smooth paste with a few water.
- quarter the baingan/aubergines and soak them in salted water for 15-twenty minutes.
- drain after 15-twenty minutes. inside a pan heat 2 tablespoons of oil and add some baingan/aubergines and 1 teaspoon salt. saute over low fire for 8-ten minutes.
- this is the way the baingans take care of 8 minutes. the baingans should become tender.
- in another pan or perhaps in exactly the same pan heat the rest of the oil. add cumin seeds and allow them to splutter.
- now add some masala paste and begin to fry it.
- continue frying the masala paste.
- this is the way the masala paste takes care of frying for fifteen minutes.
- add some turmeric powder towards the paste.
- mix the turmeric powder using the masala paste.
- fry the paste for around 20-25 minutes up until the oil begins to float at first glance. and today add some cooked baingans together with 1.25 cups water.
- mix and simmer for 8-ten minutes.
- increase the salt if needed. remember we already added salt towards the baingans while sauting them. garnish bagara baingan with coriander.
- serve bagara baingan hot with rotis, phulkas, parathas, pooris or grain.
we begin step-by-step bagara baingan recipe:
- heat a tava and roast the spices proven within the pic below, namely everything pointed out within the masala paste aside from ginger root, garlic clove, eco-friendly chilies coriander leaves tamarind and dessicated coconut. remember all of the dry stuff needs to be roasted.
- once the spices be a light brown, add dry coconut into it.
- roast the spices using the coconut. an attractive aroma from the roasted spices and coconut will fill your kitchen area.
- brown the spices and also the coconut.
- when the spice coconut mixture cools lower adding this mix with all of those other ingredients chopped onions, ginger root, garlic clove, eco-friendly chillies, 1 tablespoons of coriander leaves and tamarind inside a grinder.
- and grind to some smooth paste with a few water.
- quarter the baingans/aubergines and soak them in salted water for 15-twenty minutes.
- drain after 15-twenty minutes. inside a pan heat 2 tablespoons of oil and add some baingans/aubergines and 1 teaspoon salt. saute over low fire for 8-ten minutes.
- this is the way the baingan/aubergines take care of 8 minutes. the baingan should become tender .
- in another pan or perhaps in exactly the same pan heat the rest of the oil. add cumin seeds and allow them to splutter.
- now add some masala paste and begin to fry it.
- continue frying the masala paste.
- this is the way the masala paste takes care of frying for fifteen minutes.
- add some turmeric powder towards the paste.
- mix the turmeric powder using the masala paste.
- fry the paste for around 20-25 minutes up until the oil begins to float at first glance. and today add some cooked baingans together with 1.25 cups water.
- mix and simmer for 8-ten minutes.
- increase the salt if needed. remember we already added salt towards the baingans while sauting them. garnish with coriander
- serve bagara baingan hot with rotis, phulkas, parathas, pooris or grain.
Install Free iOS Application for Veg Recipes asia Recipes
Install Free Android Application for Veg Recipes asia Recipes
Share this recipe - Spread the pleasure of cooking
Follow us on Social Networking
yes tamarind is a vital component. it provides what we should get in touch with hindi &"khataas&" within this recipe. should you add every other souring component like fresh lemon juice or dry mango powder, the flavour won't be same.
Hi Dassana Amitji,
Many thanks for the valuable recipies! Each one is just awasome n very clear to see. Your internet site is very helpful. Its a lot more elaborated n well to know from your stepwise photos&...therefore we can become familiar with properly that we're on right track
Im recently married n by profession like a Physician&....so regrettably Im getting very a shorter period to cook n impress my in laws and regulations&...despite the fact that I really like cooking since childhood. So a large because of you &....from your appropriately mentioned measurements very important tips my every recipie got plenty of appreciations. And yesss&...Im enjoying cooking more like a hobby now. ) I attempted ‘Bagara baingan’yesterday night. It had been superb everybody enjoyed it!
Many thanks n please keep updating us from your new recipies
hi arti. thank you for this lengthy and beautiful feedback. best wishes for the future existence. i'm able to understand as being a physician is demanding and cooking takes a backseat. i'll update recipes. i've some within the drafts too which i will prove to add in certain time. thanks once more.
Hi Dassana and Amit&...i m always hooked aimed at your website nd it has become just like a favourite activity activity for me personally. I've attempted a couple of of the recipes nd pointless to state, these were an immediate hit with my loved ones. I love the way in which u explain ur recipes and that's why they come out v well even if v prepare them. U answer all of the queries which motivates us to help keep cooking nd correct ourselves. Also, i love how you go ahead and take negative feedback inside your stride that is rare to determine nowadays.
Dassana, i hv one question in relation to this receipe. Can v use fresh grated coconut instead of dessicated one. The feel of the recipe jogs my memory from the baingan i made use of eat within our canteen, that was the best. Pl reply soon so will be able to begin with the recipe prior to the baingans within my fridge turn rot.
first of all thanks amrita for that kind feedback. we all do attempt to answer the queries always. we sometimes get rude and insane comments, which we delete and don't reply too
yes you should use fresh grated coconut. the flavour is a bit different such as the fresh coconut gravies. make use of the equivalent fresh coconut. you are able to reduce the quantity of tamarind, if you don't prefer sour taste.
hi dassana,
the recipe is excellent. but do you know me when you should add onions?
