Bagara Baingan /Brinjal or Eggplant Gravy

Bagara Baingan a famous dish of Hyderabad was introduced during Mugal Empire from Taskent which later became popular among Hyderbadis. It is a rich Accompaniment for Biryani ,lachha paratha ,Naan or any Indian flat breads,Flavoured rice and Hot steamed rice.

Brinjal or Eggplant a least loved vegetable by many is made delectable in taste by sauteing Brinjal /Egg plant in little oil To it spice mixture ,cashew paste and tamarind water is added

In this dish, the spices and cashews are slightly roast,cool and grind to fine paste with little water. Split Brinjals or Egg plant into four or six sections with the head intact and fry in little oil with onion and garlic. Then add little sambhar powder and Tamarind water and boil for few minutes until raw smell disappear and finally add the spice cashew paste to the Rich Bagara Baingan. Lets see how to make Bagara Baingan or Eggplant Gravy in step by step preparation.

How to prepare Bagara Baingn / Brinjal or Eggplant Gravy with step by step Preparation.

Ingredients For Roasting

In a pan roast all the above ingredients except coconut. Roast the spices, cashew and sesame seeds on a low medium heat until cashew turns light brown in colour. Now add coconut pieces and toss for two minutes. Remove from heat and and let it cool.

Grind the roasted ingredients to fine paste with little water. Keep it aside.

In a heavy bottomed kadhai add oil on a medium heat. Add mustard seeds and fennel seeds together and let it splutter. Add finely chopped onion and saute well.

When onion turns light brown add Brinjal / Eggplant and saute well until it changes it’s colour. Now add garlic cloves and saute well.

Add Sambhar powder and Turmeric powder and mix well.

Add thick Tamarind water and salt to taste. Let it boil until raw smell disappear.

Then add spice cashew paste with half cup of water and mix well until it combines well.

When it starts to boil, add diced tomatoes and let it cook until oil separates from gravy and finally garnish with curry leaves.

Brinjal /Eggplant Gravy is ready to serve according to individuals choice. Here I served with rotis.

Slow cooking process, but worth for the wait for this delectable dish for any occasion. Anybody who says no to brinjal /eggplant would love to this preparation. Do try and let me know the feedback in the comments and rate the recipe which means a lot to me. Happy Cooking!

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BAGARA BAINGAN /BRINJAL OR EGGPLANT GRAVY

Jayanthy Asokan

Bagara Baingan a famous dish of Hyderabad was introduced during Mugal Empire from Taskent which later became popular among Hyderbadis. It is a rich Accompaniment for Biryani ,lachha paratha ,Naan or any Indian flat breads, Flavoured rice and Hot steamed rice.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Indian

Servings 6

Calories 161 kcal

Equipment

electric mixer grinder

Kadhai or Wok

Ingredients

  

1x2x3x

• 300 gm brinjal
• 1 onion ( finely chopped )
• 3 tomato
• 15 garlic clove
• ½ cup tamarind pulp ( thick consistency )
• 2 sprig curry leaves
• 15 cashew nut
• ¼ cup coconut pieces
• 3 teaspoon sesame seed
• 2 clove
• 1" inch cinnamon stick
• 2 cardamom
• 3 tablespoon oil
• 1 teaspoon mustard seed
• 1 teaspoon fennel seed

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Instructions

 

• In a pan roast all the above ingredients except coconut. Roast the spices, cashew and sesame seeds on a low medium heat until cashew turns light brown in colour. Now add coconut pieces and toss for two minutes. Remove from heat and and let it cool.
• Grind the roasted ingredients to fine paste with little water. Keep it aside.
• In a heavy bottomed kadhai add oil on a medium heat. Add mustard seeds and fennel seeds together and let it splutter. Add finely chopped onion and saute well.
• When onion turns light brown add Brinjal / Eggplant and saute well until it changes it’s colour. Now add garlic cloves and saute well.
• Add Sambhar powder and Turmeric powder and mix well.
• Add thick Tamarind water and salt to taste. Let it boil until raw smell disappear.
• Then add spice cashew paste with half cup of water and mix well until it combines well.
• When it starts to boil, add diced tomatoes and let it cook until oil separates from gravy and finally garnish with curry leaves.
• Brinjal /Eggplant Gravy is ready to serve according to individuals choice. Here I served with rotis.

Nutrition

Serving: 1personCalories: 161kcalCarbohydrates: 18.2gProtein: 3.1gFat: 9.8gSaturated Fat: 1gTrans Fat: 0.1gSodium: 10.1mgPotassium: 427.5mgFiber: 4gSugar: 10.2gVitamin A: 554.3IUVitamin C: 27.2mgCalcium: 59.7mgIron: 1.3mg

Keyword bagara baingan, brinjal gravy, eggplant gravy

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