Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, baghare baingan. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
"Baghar" means tempering or tadka and baingan is eggplant so if you combine the two terms this recipe would be of tempered eggplants. I mention the word temper/tadka often in my Indian recipes, so what actually is tempering? Bagara / Baghaar / Bhagara means tempering using ghee/oil and whole spices. Baingan means eggplant or brinjal in India.
Baghare Baingan is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Baghare Baingan is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook baghare baingan using 27 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Baghare Baingan:
- Take 6 small purple brinjals
- Take 8-10 baby potatoes
- Make ready 1 tsp red chilli powder
- Make ready 1 tsp garlic powder
- Take to taste Salt
- Make ready As required Oil to fry
- Get For Masala gravy:
- Prepare 1 tbsp white sesame seeds
- Prepare 3 tbsp coconut powder
- Prepare 2 tbsp almond powder
- Make ready 3 tbsp thick Yoghurt
- Get 1 tsp ginger-garlic paste
- Take 1-1/2 tsp green chilli paste
- Make ready 1 tsp red chilli powder
- Get 1/2 tsp turmeric powder
- Make ready 1 tsp coriander powder
- Make ready 1/2 tsp chaat masala
- Prepare 1 tbsp thick tomato paste
- Get 1 tsp mustard seeds
- Get 1 tsp cumin seeds
- Make ready Dash hing (asafoedita)
- Prepare Few curry leaves
- Make ready 2 whole green chilies
- Take 2 tbsp Olive oil
- Get 1 cup water
- Get to taste Salt
- Take 2 tbsp chopped coriander leaves for garnish
These baigans are then stir fried in hot oil and served hot with rotis garnished with coriander leaves and a dash of limejuice. Hyderabadi bagara baingan or Hyderabadi style tempered eggplants, a culinary delicacy from the city of Nizam's and is perhaps the best eggplant dish I have ever tasted. Bagara means tempering the oil with spices, a traditional Indian practice of cooking to enhance the aroma of a dish. Baghare Baingan is a popular Hyderabadi dish, eaten zealously across Pakistan, India and Bangladesh.
Instructions to make Baghare Baingan:
- Wash and pat dry the brinjals and potatoes. Make four slits in them without cutting through and through.
- Mix red chilli powder, garlic powder, and salt. Rub this mixture well in to the slits.
- Heat a fry pan and fry the brinjals and potatoes till they are cooked (tender).
- Remove them to a plate covered with paper towels to drain excess oil.
- Dry roast sesame seeds, coconut powder, and almond powder till lightly browned. Stir constantly to prevent charring. Cool it thoroughly.
- Grind this mixture along with yogurt and little water to a smooth puree. Keep aside. - Combine ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, green chilli paste and salt in a small bowl. Add little water and dissolve all the powders to make thick paste.
- Heat oil in nonstick kadhai/pan. Add mustard seeds. Once they pop, add cumin seeds, hing, curry leaves, and green chilies.
- Add the prepared paste and sauté. Cook till raw flavors of ginger and garlic disappear and masala leaves pan.
- Add the tomato paste and mix well to blend in.
- Lower the gas flame and add the yogurt puree and stir well.
- Add water, stir well to mix, and cover with lid to bring the gravy to a simmer.
- Cook till oil floats. Remove lid and add the brinjals and potatoes to the gravy. Cover with lid again and simmer for another 5 minutes to infuse flavors in them.
- Add chaat masala and give it a stir.
- Remove to a serving dish and garnish with coriander leaves and serve with rice rotis (Bhakri) or steamed rice or naan.
Bagara means tempering the oil with spices, a traditional Indian practice of cooking to enhance the aroma of a dish. Baghare Baingan is a popular Hyderabadi dish, eaten zealously across Pakistan, India and Bangladesh. It has a thick gravy with a pleasing eggplant aroma. A pretty tasty baghar is added to eggplants which is the soul of it's taste. Hyderabadi Bagara Baingan also known as Nune Vankaya Kura in Telegu is a popular vegetarian dish from Hyderabad, that carries the state's trademark rich taste and a surprising motley of flavors.
So that’s going to wrap it up with this special food baghare baingan recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
