Bagaar-e-baigan or Bagaare baigan (some also pronounce it as baghara baingan or bagara baingan) was introduced during the Mughal Empire. Baingan means brinjal (aubergine or eggplant) and Bagaara refers to vegetarian. We Hyderabadis call vegetarian curries as bagaara saalan. So, the name Bagara baigan means a veg brinjal curry.
It is an authentic Hyderabadi curry made with small sized brinjals and is mostly served with Biryani. Other than biryani, it can be served with plain rice or bagaara rice (rice made by tempering and adding few spices) or chapatti. It is basically a side dish. This curry can be stored for three to five days, sometimes upto a week in the refrigerator. As this consists of tamarind, it should be stored in glass or porcelain bowls. Bagara Baingan Recipe has a blend of beautiful spices with a punch of tanginess makes it a dish which is worth giving a try.
Cooking time : 30 minutes | Preparation time : 20 minutes | Total time : 50 minutes
Also Check: Hyderabadi Biryani Recipe
Brinjals – ¼ kg
Oil – For frying
Tamarind – 2 tbsp
Water – 1 cup
Red Chili powder – 2 tsp
Salt – to taste
Oil – 3 tbsp
Cumin seeds – 1tsp
Mustard seeds – 1 tsp
Fenugreek seeds -a pinch
Onion seeds – a pinch
Cloves – 2
Bay leaf – 1
Curry leaves – 10
Green Chillies – 4
For soaking the brinjals:
Salt – 1 tablespoon
Turmeric powder – 1/2 tsp
Water – 2 glasses
Dry coconut (sliced) – 2 tablespoon
Sesame seeds – 2 tbsp
Peanuts – 2 tbsp
Onion (sliced) – 1
Also Check: Chicken Mandi Recipe
Method To Make Bagaar E Baigan :
- Slit the base of the brinjals such that there is a criss-cross formed, making sure the knife penetrates only up to half of it.
- Take a bowl of water, add salt and turmeric.
- Soak the criss-crossed brinjals in this water for 30 minutes, this process removes the bitterness of the brinjals to an extent.
- Soak the tamarind in water for 10 mins. Remove the pulp from it, strain it and keep it aside.
- In the meanwhile, roast the sliced coconut, sesame seeds and peanuts until they turn brown. Fry the onions. Let them cool. Grind them to a smooth paste, add water if needed. The masala is ready.
- Heat a pan and add oil for frying; Strain the water from brinjals and fry till tender. Remove it on an absorbent paper.
- Heat 3 tbsp of oil in another pan, add coriander seeds, mustard seeds, fenugreek seeds, onion seeds, cloves, bay leaf and sauté for a minute.
- Add curry leaves and green chillies.
- Add the prepared masala and sauté till golden brown. Also, Add salt to taste and red chilli powder.
- Now add the tamarind water to the sautéed mixture, let it boil.
- Add the fried brinjals to it, let it boil for 10 minutes.
- Add a cup of water and check for the consistency. Keep it on low flame for 5 minutes or till the oil comes on the surface.
- Garnish with fresh coriander leaves and serve with chapatti, plain rice or biryani.