Baghaar-e-baingan
Baghāre baingan () is a curry from the Hyderabadi cuisine made with eggplant ("brinjal") Hyderabad. It is also used as a side dish with the Hyderabadi biryani. Etymology. The word "baghār" refers to tempering, and the word "baingan" refers to eggplant. History. Baghaare baingan was introduced during the Mughal Empire from Tashkent and later became popular in Hyderabad. The Mughlai cuisine influenced cuisine in South Asia significantly between 16th and 19th century.