Bagara Baingan | Hyderabadi Bagara Baingan

Bagara Baingan recipe with step by step photos.This recipe is so special for me as it always reminds the complements that I receives from my brother when I had prepared this dish for him last year.We had visited my brother n sil during Chirstmas last year and we had spent almost 3 weeks together.We had a great time shopping,eating,exploring Singapore.Everytime I cook I always get appreciation from my family,but impressing my brother is a big deal for me as he himself is a great cook and can whip out some amazing dishes.He actually liked this curry which I made and I was so happy to see my brother's response just for a change instead of his usual criticism.He liked it a lot and told me with a big smile on his face " why don't you start a restaurant??".uuuumph..thats a great complement right??

Now coming to the recipe,everyone has their own version with slight variations.I have tried so many versions and finally settled on this one because of its amazing taste.I always prepare this with jolaga rotti(jowar rotti) as it pairs very nicely.Sometimes I prefer this with the BILAVALIGE(rice flour rotti) or normal wheat flour roti.This will be definitely a hit in the parties too.

Here is how to make bagara baingan recipe with step by step photos.

Bagara Baingan Recipe:

Serves 3-4 | Author: Prathibha

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: Andhra | Category: Main course-Side dish

Ingredients:

10-12 small Black Brinjals(slit with a cross)

2 Onions sliced

3/4" Ginger

4-5 Garlic pods

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

a sprig of Curry leaves

1/3 tsp Turmeric powder

2 tbsp Tamarind pulp(extracted using hot water)

a pinch of Sugar

2 tsp powdered Jaggery(optional)

1 tbsp chopped fresh Coriander leaves

2 tbsp Oil

Salt,to taste

To grind:

1/4 cup Groundnuts

2 tsp white Sesame seeds

2 tbsp grated Dry coconut

1 tsp Fried gram, optional

4-5 Red chilies

1 tbsp Coriander seeds

1/2 tsp Cumin seeds

3-4 Cloves

1" Cinnamon

1-2 green Cardamom(elaichi)

Method:

• Heat oil,fry half the portion of sliced onions(add a pinch of sugar while frying),add ginger and garlic to it and fry for a minute and cool the mixture.

• Dry roast all the spices- coriander seeds,cumin seeds,cloves,cinnamon,cardamom and red chilies together and remove them and keep them aside.Dry roast ground nuts until brown in color and then add sesame seeds,dry coconut and fry for a bit.You can use the groundnuts with skin or you can remove the skin.

• Grind all the roasted spices with groundnuts,sesame seeds, dry coconut and fried gram to a fine powder and then add the fried onion mixture and grind it again to a smooth mixture.

• Heat oil in a wide bottomed pan and add the slit brinjal and fry for 2 minutes,cover it with a plate and pour water over it and cook for 12-15 minutes until the brinjals are completely soft,remove the brinjals and keep them aside.
• In the same pan heat oil and crackle mustard seeds and cumin seeds and then add the remaining onions and curry leaves and fry until pink,add the ground mixture,turmeric,salt and fry nicely until the mixture leaves the oil.

• Add the jaggery and tamarind pulp and 3/4 cup of water(according to the required consistency) and let it come to a boil.
• Now add fried brinjals and mix.Cover it and cook for 7-8 mins until thick.

• Garnish with chopped coriander leaves.

Serve hot with Jolaga rotti(jowar rotti)/ plain akki rotti(rice flour roti)/ Roti/Chapathi.

Notes:

1. You can add few baby potatoes or potatoes cut into wedges and fry them along with the brinjals.
2. You can even use fresh coconut instead of dry coconut in the recipe.
3. Shallots can be replaced instead of the sliced onions while frying for the gravy.

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