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 hyderabadi cuisine. To make this young brinjals are deep fried and then added to the simmering gravy.
It is also called as Nune vankaya kura in telugu. To make the gravy taste nutty and delicious, ingredients like peanuts, sesame seeds and coconut are used. Since brinjals are deep fried, they turn soft and mouth melting. When simmered in the nutty, tangy 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.
Bagara baingan recipe
Bagara baingan recipe | Hyderabadi bagara baingan for biryani
Ingredients (1 cup = 240ml )
to roast and blend
- 2 tbsp peanuts
- 1 tbsp sesame seeds
- 3 tbsp fresh coconut
- lemon sized ball of tamarind or tamarind paste as needed
- 3 tbsp water to soak tamarind
other ingredients for bagara baingan
How to make the recipe
Preparation for bagara baingan recipe
- Dry roast peanuts until they begin to smell good and turn light brown.
- Add sesame seeds and allow them to splutter. Switch off the heat and add coconut.
- Saute it in the hot pan till the coconut smells good. Cool these and blend with little water to a coarse or smooth paste as desired. Set aside.
Frying baingan or brinjal
- Heat oil in a pan, brinjals can be deep fried or shallow fried.
- While the oil heats up, partially slit to 8 sections, leaving the stem intact.
- When the oil turns hot fry them until the skin looks wilted completely, meaning the brinjal is almost cooked. Set these aside.
- Transfer the hot oil to a bowl and just retain a few tsp oil in the pan.
Making hyderabadi bagara baingan
- Add cumin and mustard to the pan. When they begin to sizzle, add onions, curry leaves and sprinkle salt.
- Fry until the onions turn transparent.
- Next fry ginger garlic paste until the raw smell goes away.
- Pour half a cup of water to the pan. Add the blended peanut mixture, red chili powder, garam masala and turmeric. Stir and begin to cook on a medium flame.
- Filter the tamarind juice or paste and stir.
- When the gravy begins to bubble well, add the fried brinjals and stir. Add more water if needed to bring the gravy to a consistency.
- Cover and cook till the brinjal looks completely wilted or cooked.
- Add coriander leaves. Stir and serve bagara baingan with biryani, pulao or roti.
Preparation for bagara baingan recipe
1. Dry roast peanuts till golden, add sesame seeds to the hot pan. When they begin to splutter, switch 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 aside.
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 looks wilted completely. This means they are almost cooked. Transfer these to an absorbent tissue. Set them aside.
How to make bagara baingan
7. Retain 2 tsp oil in the pan and transfer the rest to a bowl. Add cumin and mustard.
8. When they splutter, add onions, curry leaves and sprinkle salt. Fry until the onions are lightly golden.
9. Add ginger garlic paste and fry until the raw smell goes away.
10. Add 1/2 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.
11. Filter the tamarind juice or add paste. Stir and cook. Now you can add more salt, spice and sourness to suit your taste.
12. When the mixture begins to bubble up, add brinjals. If needed add more water. Stir.
13. Cover and cook till the brinjal wilts off and are completely cooked. Add chopped coriander leaves.
Serve bagara baingan with biryani, pulao, bagara rice or phulka.