Hyderabadi Bagara Baingan Recipe – Brinjal in Spicy Peanut Curry
Hyderabadi Bagara Baingan is a beloved dish from the heart of Hyderabad, renowned for its rich, aromatic flavors. This recipe showcases tender, roasted brinjals (also known as eggplants or baingan) cooked in a spicy, tangy curry made with a mixture of peanuts, sesame seeds, and tamarind. It’s a perfect accompaniment to a variety of Indian rice dishes, particularly Hyderabadi Vegetable Biryani. The curry is fragrant with a blend of spices and fresh coconut, while the roasted brinjals add a delightful texture to the dish.
Cuisine: Hyderabadi
Course: Dinner
Diet: Vegetarian
Servings: 4-6
Ingredients:
For the Brinjals (Baingan) and Gravy
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan / Eggplant) | 12 pieces |
| Onion | 1 large, roughly chopped |
| Green Chillies | 2, chopped |
| Garlic | 12 cloves |
| Ginger | 1-inch piece |
| Mustard seeds (Rai/Kadugu) | ½ teaspoon |
| Bay leaf (Tej Patta) | 1 leaf |
| Cinnamon stick (Dalchini) | 1-inch stick |
| Cloves (Laung) | 3 whole |
| Red Chilli powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Turmeric powder (Haldi) | ½ teaspoon |
| Tamarind water | 1 cup |
| Oil (for cooking) | 2 tablespoons |
| Salt | to taste |
For the Paste:
| Ingredient | Quantity |
|---|---|
| Fresh coconut, grated | ¼ cup |
| Sesame seeds (Til seeds) | 3 tablespoons |
| Roasted peanuts (Moongphali) | 3 tablespoons |
| Coriander leaves (for garnish) | a few sprigs |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Instructions:
-
Prepare the Peanut-Sesame Paste:
- In a heavy-bottomed pan, dry roast the sesame seeds and roasted peanuts for about 1 minute, until the sesame seeds start popping. Turn off the heat and let them cool.
- Once cooled, add the roasted sesame seeds, peanuts, and grated coconut into a blender with ½ cup of warm water. Blend everything together until you achieve a smooth paste. Set aside.
-
Prepare the Onion-Ginger-Garlic Paste:
- In the same blender, add the chopped onion, garlic, ginger, and green chilies. Grind to a smooth paste. Set this aside as well.
-
Cook the Gravy:
- Heat 2 tablespoons of oil in a heavy-bottomed pan. Add the mustard seeds and let them crackle.
- Once the mustard seeds crackle, add the bay leaf, cinnamon stick, and cloves. Sauté for a few seconds until the spices release their aroma.
- Add the prepared onion paste to the pan and sauté for 2 minutes. Cook the paste until it turns slightly golden, which indicates that it’s ready.
-
Add the Spice Powders and Tamarind Water:
- Stir in the red chili powder, cumin powder, coriander powder, and turmeric powder. Mix well to combine the spices into the paste.
- Pour in the tamarind water and cook the mixture for 2 minutes, allowing the tangy flavor to infuse the gravy.
-
Incorporate the Peanut-Sesame Paste:
- Add the peanut-sesame-coconut paste to the gravy. Stir everything together, adding salt to taste. If the gravy is too thick, add a little water to adjust the consistency to your liking.
- Bring the gravy to a brisk boil for 3-4 minutes, then turn off the heat and set the mixture aside.
-
Roast the Brinjals:
- Slit the brinjals into quarters, ensuring you don’t remove the stems. If you’re using large brinjals, cut them into 1-inch thick slices.
- Heat 2 tablespoons of oil in a separate pan. Add the brinjals and shallow fry them until they are golden brown, tender, and slightly crisp around the edges. Sprinkle a little salt while roasting.
- For faster cooking, you can cover the pan while frying, as it traps the steam and helps cook the brinjals faster.
-
Combine the Brinjals with the Gravy:
- Add the sautéed brinjals to the prepared gravy. Stir gently to coat the brinjals evenly with the flavorful curry.
- Allow the brinjals to simmer in the gravy for a few minutes until the curry reaches the desired consistency. Taste and adjust salt if necessary.
-
Garnish and Serve:
- Once done, transfer the Bagara Baingan to a serving bowl. Garnish with fresh coriander leaves for a burst of color and fragrance.
- Serve hot with steamed rice or your favorite Indian bread like naan or roti.
Serving Suggestions:
Hyderabadi Bagara Baingan is a perfect dish to serve alongside Hyderabadi Vegetable Biryani and a cooling Tomato Onion Cucumber Raita for a complete and satisfying meal. This flavorful curry is rich in spices and textures, making it an excellent choice for dinner or special occasions.
Enjoy the delicious combination of tender roasted brinjals enveloped in a spicy, peanut-laced gravy, and indulge in the authentic flavors of Hyderabad!
