Skip to main content

Authentic Hyderabadi Baghaar-e-Baingan

This is a wonderful traditional recipe which I came across in Hyderabad during my stay over there. We lived in Hyderabad for over 4 years and loved the culture and vibes of the city. The city has some wonderful varieties of cuisines available. The prominent among them is the local Andhra cuisine and the Muslim cuisine by the Nizams, both flavourful in their own ways.


Hyderabadi cuisine is the native cooking style of the Hyderabadi Muslims, which was developed and enhanced with the Qutb Shahi dynasty and became the royal cuisine of the Nizams of Hyderabad State. It is influenced by Mughlai, Turkish, and Arabic cuisines. In addition, the local Telegu cuisine  distinctly spicy due to the use of fiery chillies which are a local produce of the state.

Under the  supervision and patronage of the Nizams, the cuisine became popular creating an array of delicious dishes. The use of khuskhus or poppy seeds and roasted peanuts are seen widely used providing a nutty texture to the vegetarian and meat gravy.


The baghaar-e-baingan recipe involves cooking of small egg plants in a rich creamy gravy prepared with roasted sesame seeds, roasted groundnuts and poppy seeds paste. The souring agents used is tamarind extract which is also quite popularly seen in Hyderabadi cuisine.


Ingredients:

For grinding:
1 tbsp peanuts,
1 tbsp fresh coconut,
1 tbsp coriander seeds,
1 tsp sesame seeds,

Other Ingredients:
250 gms small variety eggplants, (I have used the purple variety),
1/2 tsp onion seeds,
1/2 tsp fenugreek seeds,
10 curry leaves,
1 tsp jeera,
1/2 cup browned onion, (thin onion slices, deep fried)
1 tsp ginger garlic paste,
1 tsp turmeric powder,
1 tsp red chilli powder,
Pulp of one lime sized tamarind,
2 tbsp oil,
Salt as per taste,


Method:
  1. Dry roast all the ingredients that needs to be ground, separately. Remove the skin from the peanuts and grind it into a thick fine paste. Set aside.
  2. Give a criss-cross slit to the eggplant right until the stalk and dip it in salt water. Set aside.
  3. Heat oil in a pan. Add the onion seeds, cumin seeds, fenugreek seeds, and curry leaves. Once it crackles, add the ginger garlic paste and fry. 
  4. Add the turmeric powder and red chilli powder. Add a little water, so that the masala doesnt get burnt.
  5. Add the browned onions and fry some more.
  6. Add the ground paste and fry well. Add a little water to make it a thick gravy. 
  7. Add the eggplants into this gravy, mix well. Add salt and a little water. Cover and let it simmer until the eggplants are half cooked.
  8. Add the tamarind pulp and mix well. Adjust the seasoning and leave it to cook for another 5 mins.
  9. Garnish with green coriander and serve hot.

You can serve it as a normal gravy dish along with roti's, paratha's, or steamed rice. This dish can be served as a side with Hyderabadi Kacchi Gosht Biryani dish.

Check out my other eggplant recipe here.

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme

Comments

  1. wow, 8 days of blogging huh..nice.
    Love this dish, craving this now.

    ReplyDelete

Post a Comment

Thanks for visiting my blog. I appreciate your feedback and/or suggestions!!

Popular posts from this blog

Authentic Bhajani Chakli | Chakli Recipe | Maharashtrian Chakli Recipe

 Chakli is a delightfully scrumptious snack that is often made in India during Diwali festival. Also known as Chakri, these spiral shaped crunchy snacks are made using the perfect blend of lentils and spices. Deep fried to a golden brown perfection, chaklis are lightly spiced with turmeric and chili packing in an explosion of flavors in every bite. Different parts of India have variations of this recipe. For example, in South India, Murukku(Chakli) is made using rice flour and a mild seasoning of salt and asafoetida. In Gujarat, Chakri is made with whole wheat flour or rice flour. In Maharashtra it is made with Bhajani, a special homemade flour. Chakli is easily one of the most popular Indian Diwali snack AKA faral and is best enjoyed with a piping hot cup of tea. What is Bhajani? Traditional Maharashtrian Chakli is made with a special homemade flour of rice and lentils called Bhajani. Rice and lentils are washed, air dried and then dry roasted over slow heat along with cu...

Nimki Recipe| Namak Pare Recipe

Nimki / Namak pare is a crispy, crunchy, flaky, savory snack. Bengali's call it Nimki but in other parts of India, they also known as Namak pare, Nimkin, Namkin, etc. The recipe calls for very few ingredients, one of them is all purpose flour or maida. To make a batch of crunchy Nimki all you need is proper proportion of ingredients and little patience while frying them. Do give this a try and let me know how it turned out for you.        This is a great tea time snack also and doesn't require a festival to make this. However, during Indian festivities, we tend to make this as one of the savory snack for all to enjoy. Ingredients: 1 cup all purpose flour / maida, 4 tbsp of melted ghee, 1 tsp kalonji / nigella seeds Salt as per taste, Warm water for kneading Oil for deep frying Method: In a mixing bowl, add the flour, salt, kalonji and ghee. Mix everything really well for 1-2 minutes with your hand. The flour should resemble the texture of bread crum...

Walnut Brownie

I feel like a newbie all over again. I've not updated this blog for more than 2 years now. Its just that my schedule has become pretty hectic now. But I've made a promise to myself to update atleast 1 post per week. In this post, I'm sharing my Walnut Brownie recipe with you. Its the most amazing recipe I have and I have always received overwhelming response from all my customers for this one. Since its New Years, I decided to make Walnut Brownies instead of the regular cakes or cookies. Ingredients: 80 gms  cooking butter , 150 gms  dark cooking chocolate , broken into pieces, 3  eggs , 120 gms  castor sugar , 1 tsp  vanilla essence , 80 gms  flour , 20 gms  cocoa powder , 1/2 tsp  baking powder , 1/4 cup roasted walnuts , coarsely chopped, Method: 1.) Preheat the oven to 175 degrees, for 10 mins. 2.) Grease a baking tin ( 9 x 9 inch) with butter and line with butter paper. 3.) Stir the butter and choco...