Authentic Hyderabadi Baghara Baingan

Name: Authentic Hyderabadi Baghara Baingan
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Hyderabadi
Ingredients: 500 grams small tender eggplants (baingan); 1/4 cup peanuts; 2 tablespoons sesame seeds; 2 tablespoons dry grated coconut; 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 1 medium onion, sliced; 4-5 cloves garlic; 1-inch piece ginger; 2 tablespoons tamarind pulp; 1/2 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1/2 teaspoon fenugreek seeds; 1 sprig curry leaves; 2-3 dry red chilies; 3 tablespoons sesame or peanut oil; Salt to taste; Fresh coriander leaves for garnish

Tender eggplants simmered in a rich, nutty gravy made from peanuts, sesame seeds, and roasted coconut. This classic Hyderabadi delicacy boasts a complex blend of aromatic spices and tanginess from tamarind.

Photo by Milton Das on Pexels

50min Total Time

4 Servings

Hyderabadi Cuisine

Recipe

Wash the small eggplants, pat them dry, and make two deep slits lengthwise, keeping the stem intact. Soak them in salted water.

Dry roast the peanuts, sesame seeds, grated coconut, coriander seeds, and cumin seeds in a pan until fragrant and lightly browned. Cool and grind them along with onion, ginger, and garlic into a smooth paste using a little water.

Heat oil in a heavy-bottomed pan and shallow fry the stuffed eggplants until they are half-cooked and tender. Remove and set aside.

In the same remaining oil, add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, and dry red chilies, letting them splutter.

Add the ground spice and nut paste to the pan. Sauté well on medium heat until the oil separates from the masala.

Add turmeric powder, red chili powder, and salt. Mix thoroughly.

Stir in the tamarind pulp and about one cup of water to adjust the gravy consistency.

Gently slide the semi-cooked eggplants into the simmering gravy.

Cover the pan with a lid and cook on low heat for 10 to 12 minutes until the eggplants are fully tender and absorb the flavors.

Garnish with freshly chopped coriander leaves and serve hot with biryani or steamed rice.

Ingredients

500 grams small tender eggplants (baingan)

1/4 cup peanuts

2 tablespoons sesame seeds

2 tablespoons dry grated coconut

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 medium onion, sliced

4-5 cloves garlic

1-inch piece ginger

2 tablespoons tamarind pulp

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1/2 teaspoon fenugreek seeds

1 sprig curry leaves

2-3 dry red chilies

3 tablespoons sesame or peanut oil

Salt to taste

Fresh coriander leaves for garnish

*This AI-generated recipe may contain inaccuracies.