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.
Preparation Time : 20 mins
Cooking Time : 45 mins
Serves : 6
Brinjal – 300 gm
Onion – 1 ( finely chopped)
Tomato – 3
Garlic pods – 15
Tamarind pulp – 1/2 cup ( thick consistency)
Curry leaves – 2 sprig
Cashew nut – 15
Coconut pieces – 1/4 cup
Sesame seed – 3 tsp
Clove – 2
Cinnamon stick – 1 inch
Cardamom – 2
Oil – 3 tbsp
Mustard seed – 1 tsp
Fennel seed – 1 tsp
For Roasting Whole Spices
Ingredients for Grinding.
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 pods and saute well.
Add Sambhar powder and Turmeric powder as shown in the picture.
Mix gently with a spatula without breaking the Brinjal/ eggplant.
Add thick Tamarind water and let it boil for a minute.
To it add salt to taste and let it cook for two minutes.
Now add spice cashew paste and mix well until it combines well.
Add half cup of water to the gravy mixture and cover with a lid and let it cook for 5 minutes on low medium heat.
When it starts to boil, add diced Tomatoes and let it cook until oil separates from gravy and 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 have this preparation. Do try and let me know the feedback in the comments. Happy Cooking!