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Aug 14

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Hyderabadi Bagara Baingan – Indian Baby Eggplant Video Recipe

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Bagara Baingan is a very popular South Indian dish made with baby Eggplant (Brinjals). This is usually served with Pulao, Biryani or any flavoured rice. I love it with Jowar ki Roti.

 


Preparation time – 10 mins
Cooking time – 20 mins
Ingredients:

  • Baby Eggplants (wash, cut horizontally and vertically keeping stem intact ) – 8 no
  • Oil – 2 Tbsp +1/2 tbsp
  • Mustard Seeds – 1 tsp
  • Cumin Seeds – 1/2 tsp
  • onion (Chopped) – 1/2 cup
  • Ginger (minced) – 1 tsp
  • Garlic (minced) – 2 tsp
  • Salt – to taste
  • Jaggery – 1 Tbsp
  • Cilantro (chopped) – garnish

Masala –

  • Peanuts – 2 Tbsp
  • White Seesame Seeds – 2 Tbsp
  • Cinnamon – 1 Inch piece
  • Cloves – 2 no
  • Black Cardamom – 1 no
  • Cumin Seeds – 1 tsp
  • Coriander Seeds – 2 tsp
  • Fenugreek Seeds – 4 no
  • Dry Red Chilli Whole – to taste
  • Dry Coconut Powder – 3 Tbsp

Procedure :

In a wide pan heat up oil and place the brinjals is a single layer, sprinkle pinch of salt all over them and covet to cook till 75 percent done. Turn them all over and cook 2 to 3 mins everyside, taking care they are evenly cooked but not burnt.

Meanwhile in a microwave safe place add peanuts and microwave for a min, then add sesame seeds and microwave for 1 min, then add cinnamon, colves, black cardamom, cumin seeds, coriander seeds, fenugreek seeds, red chilli whole and microwave for min, followed by coconut, microwaving for just 30 secs.

Cool this mixture, grind it fine then add water and make fine, smooth paste out of it. Set is aside. Remove the cooked Eggplants once they are cooked 75 percent. In the same pan heat up 1/2 Tbsp of oil, add mustard seeds, allow to pop and add cumin seeds, onion and cover to cook till they are soft.

Add in ginger, garlic and cook for 30 secs. Add in the paste and cook for 3 mins or till the oil oozes from the sides of the pan.

Add water, eggplants, tamarind, jaggery, salt, cover and cook for 5 mins. Garnish with cilantro. Serve with rice or roti, phulka, bhakri.

 

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Permanent link to this article: http://www.sruthiskitchen.com/2012/08/14/hyderabadi-bagara-baingan/

4 comments

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  1. Jothikumar

    Dear Sruthi,

    Thanks for the video and it was awesome after cooking, while watching the video I realize that ‘why they name a vegetable ladies finger; please do take care while cutting vegetables :)

    Regards,

    Jothikumar

    1. admin

      Thank you :)

  2. admin

    Thank u so much.. will definitely try with gingelly oil… :)

  3. Prof.P.N.Satish

    I was at Osmania University for 2 years for my M.Sc (geology) staying with my parents, I tasted the tastiest Bagara Baingan along with typical Mutton Biriyani many a times. I am now interested in cooking and in the process of bringing out a book on traditional recipes collected from my family(Naidu) lineage apart from my various friends from a conglomeration of Coorgs, Brahmins, Lingayats, Muslims, Vokkaligas, Keralites, etc., etc., concentrating on typical ethnic food coming out of their family archives.
    I must congratulate on your wonderful detailed description of the recipe of Bagara Baingan which I tried and was transported to my days in Hyderabad, This dish will be tastier if you use pure gingelly oil
    Thank You and Happy Cooking
    Satish.

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