Authentic Deccani Hyderabadi Bagara Baingan with Warm Sheermal Bread
Tender baby eggplants simmered in a rich, nutty gravy made from peanuts, sesame seeds, and tamarind. This classic Hyderabadi delicacy offers a perfect balance of tangy and spicy notes.
60min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
Dry roast the peanuts, sesame seeds, grated coconut, coriander seeds, cumin seeds, and fenugreek seeds in a pan until fragrant and golden.
2
Allow the roasted spices and nuts to cool, then grind them into a smooth paste with a little water.
3
Heat oil in a heavy-bottomed pan and lightly fry the slit baby eggplants until the skin is slightly blistered. Remove and set aside.
4
In the same oil, add sliced onions and fry until golden brown, then stir in the ginger-garlic paste until raw aromas disappear.
5
Add the ground nut-spice paste, red chilli powder, turmeric powder, and salt. Cook the mixture on medium heat until oil separates from the edges.
6
Stir in the tamarind pulp and one cup of water to adjust the gravy consistency, bringing it to a gentle simmer.
7
Gently slide the fried baby eggplants into the simmering gravy, cover, and cook on low heat for 12 to 15 minutes until the eggplants are tender.
8
Garnish with freshly chopped coriander leaves and serve hot alongside freshly warmed Sheermal breads.
Ingredients
12 small baby eggplants, slit into quarters keeping stems intact
1/2 cup raw peanuts
1/4 cup white sesame seeds
1/4 cup dry grated coconut
2 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1 large onion, finely sliced
2 tbsp tamarind pulp
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
3 tbsp sesame oil or ghee
Salt to taste
Fresh coriander leaves for garnish
4 warm Sheermal breads for serving
*This AI-generated recipe may contain inaccuracies.