Bagara Baingan Recipe
Hyderabadis love to eat Bagara Baingan. In a dish made with coconut, sesame seeds, and tamarind are fried eggplants.
This recipe isn't your typical aubergine dish; instead, it's a fiery combination of many spices, tamarind, and coconut. Impress your guests by serving it with jeera rice on this special day. You will undoubtedly fall in love with the dish after trying this recipe.Pashtooni Zarda Pulao 3.This pulao, which is made with tonnes of nuts, saffron, and rose water, is a must-have during Eid. To give it a rich flavour, don't forget to garnish it with khoya and nuts like cashews, almonds, and pistachios.4. Kilikoodu, a salty snackIn addition to the nutritious mashed potatoes, carrots, and onions in this tasty fried snack, it also has the complex flavour of pepper, coriander, and garam masala. It is a wonderful way to start this particular day.Number 5 Double ka MeethaWithout something sweet, what is Eid?
Ingredients of Bagara Baingan
- 6-8 baingans of the small variety
- oil for deep frying
- 1/4 cup oil
- 1/2 cup onions finely chopped
- 1/2 tsp each garlic paste and ginger paste
- 1/4 cup grated dry coconut
- 1 Tbsp coriander seeds-roasted light brown
- 2 tsp each, cumin, sesame seeds-roasted separately light brown
- 2 tsp tamarind paste or to taste
- 2 tsp salt or to taste
- 1/4 tsp turmeric
- 1/2 tsp powdered red pepper
- 7-8 curry leaves
- 1 Tbsp coriander for garnish
How to Make Bagara Baingan
1.
Slit the baingans and deep fry over high heat, till glossy and a little tender.
2.
Remove from oil and keep aside. Grind the coconut and the roasted coriander, cumin and sesame seeds together, using a little water if need be.
3.
Heat the 1/4 cup oil saute the onions, ginger and garlic till onions are soft and a little transparent.
4.
Add curry leaves and turn around, then the ground mixture and sauté till the fat separates. Add the tamarind paste, salt, turmeric, red pepper and mix well, and then add the baingans.
5.
Turn around a few times. Add about a quarter cup water, bring to a boil and simmer, covered, for about 5 minutes.
6.
Serve hot garnished with the coriander.
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