Hyderabadi baghara Baingan
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 82.38
- Health score: 39.00
- Weight Watcher points: 4.00
Summary
Hyderabadi baghara Baingan might be just the side dish you are searching for. This recipe serves 4 and costs $1.24 per serving. One portion of this dish contains roughly 7g of protein, 7g of fat, and a total of 169 calories. 2 people have tried and liked this recipe. A mixture of jaggeryns, onion, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a solid spoonacular score of 75%. Try bagara baingan , how to make hyderabadi bagara baingan, dum ke baingan , how to make hyderabadi dum ke baingan, and Bagara Baingan – Hyderabadi bagara baingan for similar recipes.
Ingredients
baby eggplants- 10-124 servings
kashmiri chilies- 3-44 servings
coconut3 tbsp
coriander seeds1 tbsp
cumin seeds1 tsp
curry leaves- 8-104 servings
garlic2 cloves
ginger- 11 piece
tamarind- a lime sized4 servings
oil1 tsp
onion1 large
salt4 servings
nigella seeds0.5 tsp
sesame seeds1 tsp
turmeric0.25 tsp
jaggeryns2 tsp
peanutsns2 tbsp
Instructions
Step 1
Wash the eggplants and pat them dry. Slit the eggplants length wise into fours but keep the stems intact. This way, the egg plants remain joined at the stem. Keep aside.
Step 2
Heat a tspn of oil in a separate pan and add the cumin seeds, peanuts and cashew nuts and fry for a few seconds.
Step 3
Add ginger, garlic and chopped onion and fry for a min.
Step 4
Add the turmeric, coriander seeds, coconut and Kashmiri red chilies and fry till the mixture is brown. Allow the mixture to cool completely and blend to a fine paste using a little water and keep aside.
Step 5
Heat oil in a thick bottomed pan and fry the egg plants till brown and tender, remove and keep aside.
Step 6
Add the nigella seeds to the same oil and allow them to crackle. Stir in the curry leaves and fry for a few seconds.
Step 7
Add the ground paste, tamarind pulp, salt and jaggery and mix well.
Step 8
Add the sauted egg plants and 1/2 cup of water and cook covered over low heat till the egg plants are cooked through and soft.
Step 9
Serve the curry hot with either rice or rot is.
Categories
Dish Types: side dish
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan