Hyderabadi Bagara Baingan Recipe by Sunita Ladha
Hyderabadi Bagara Baingan Cooking Instructions 30 minutes 1 First, in a pan, dry roast the coriander seeds, poppy seeds, peanuts, coconut, and sesame seeds over medium heat for about 3 minutes until fragrant. 2 Add turmeric, coriander powder, cumin powder, and red chili powder. Mix well. 3 Transfer the coconut-sesame mixture to a blender, add tamarind pulp and 1/2 cup water, and blend until you get a smooth paste. Set aside. 4 Cut the eggplants from the bottom in a cross (×) shape, keeping the tops attached. 5 Heat oil in a pan and fry the eggplants until they are about 80% cooked. Remove and set aside on a plate. 6 In the same pan, add asafoetida, mustard seeds, dried red chili, fenugreek seeds, and nigella seeds. Sauté over medium heat for 30 seconds. 7 Add curry leaves, ginger paste, and green chili paste. Sauté for 1 minute over medium heat. 8 Add the chopped onion and cook until soft and golden brown. 9 Add the coconut-sesame paste and jaggery. Mix well and cook over medium heat for 2 minutes, stirring occasionally. 10 Add the fried eggplants, salt, and 1/2 cup water. Gently mix. 11 Cover and cook over medium heat for 5 minutes, stirring occasionally. 12 Add the chopped cilantro and mix. 13 Hyderabadi Bagara Baingan is ready. 14 Serve hot with roti or rice. 1 First, in a pan, dry roast the coriander seeds, poppy seeds, peanuts, coconut, and sesame seeds over medium heat for about 3 minutes until fragrant. 1 First, in a pan, dry roast the coriander seeds, poppy seeds, peanuts, coconut, and sesame seeds over medium heat for about 3 minutes until fragrant. 2 Add turmeric, coriander powder, cumin powder, and red chili powder. Mix well. 2 Add turmeric, coriander powder, cumin powder, and red chili powder. Mix well. 3 Transfer the coconut-sesame mixture to a blender, add tamarind pulp and 1/2 cup water, and blend until you get a smooth paste. Set aside. 3 Transfer the coconut-sesame mixture to a blender, add tamarind pulp and 1/2 cup water, and blend until you get a smooth paste. Set aside. 4 Cut the eggplants from the bottom in a cross (×) shape, keeping the tops attached. 4 Cut the eggplants from the bottom in a cross (×) shape, keeping the tops attached. 5 Heat oil in a pan and fry the eggplants until they are about 80% cooked. Remove and set aside on a plate. 5 Heat oil in a pan and fry the eggplants until they are about 80% cooked. Remove and set aside on a plate. 6 In the same pan, add asafoetida, mustard seeds, dried red chili, fenugreek seeds, and nigella seeds. Sauté over medium heat for 30 seconds. 6 In the same pan, add asafoetida, mustard seeds, dried red chili, fenugreek seeds, and nigella seeds. Sauté over medium heat for 30 seconds. 7 Add curry leaves, ginger paste, and green chili paste. Sauté for 1 minute over medium heat. 7 Add curry leaves, ginger paste, and green chili paste. Sauté for 1 minute over medium heat. 8 Add the chopped onion and cook until soft and golden brown. 8 Add the chopped onion and cook until soft and golden brown. 9 Add the coconut-sesame paste and jaggery. Mix well and cook over medium heat for 2 minutes, stirring occasionally. 9 Add the coconut-sesame paste and jaggery. Mix well and cook over medium heat for 2 minutes, stirring occasionally. 10 Add the fried eggplants, salt, and 1/2 cup water. Gently mix. 10 Add the fried eggplants, salt, and 1/2 cup water. Gently mix. 11 Cover and cook over medium heat for 5 minutes, stirring occasionally. 11 Cover and cook over medium heat for 5 minutes, stirring occasionally. 12 Add the chopped cilantro and mix. 12 Add the chopped cilantro and mix. 13 Hyderabadi Bagara Baingan is ready. 13 Hyderabadi Bagara Baingan is ready. 14 Serve hot with roti or rice. 14 Serve hot with roti or rice. 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