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–+ servings

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
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 161 kcal

Equipment

electric mixer grinder
Kadhai or Wok

Ingredients
  

  • 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

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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