Name: Hyderabadi baghara Baingan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 servings baby eggplants- 10-12; 4 servings kashmiri chilies- 3-4; 3 tbsp coconut; 1 tbsp coriander seeds; 1 tsp cumin seeds; 4 servings curry leaves- 8-10; 2 cloves garlic; 1 piece ginger- 1; 4 servings tamarind- a lime sized; 1 tsp oil; 1 large onion; 4 servings salt; 0.5 tsp nigella seeds; 1 tsp sesame seeds; 0.25 tsp turmeric; 2 tsp jaggeryns; 2 tbsp peanutsns; 2 tbsps cashewnuts; 2 tbsps cashewnuts

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Hyderabadi baghara Baingan Recipe — Recipes Zone

Method

9 steps · 45 min

01
Prepare the Eggplants
Wash the baby eggplants and pat them dry. Carefully slit each eggplant lengthwise into fours, but be sure to keep the stem end intact so the sections remain joined. Set them aside while you prepare the paste.
02
Toast Spices and Nuts
Heat 1 teaspoon of oil in a separate pan over medium heat. Add the cumin seeds, peanuts, and cashew nuts, frying for just a few seconds until they become fragrant and lightly toasted.
03
Sauté Aromatics
To the same pan, add the ginger, garlic, and chopped onion. Continue to fry for about 1 minute, until the onion starts to soften slightly.
04
Cook Spices, Blend Paste
Stir in the turmeric, coriander seeds, coconut, and Kashmiri red chilies. Fry the mixture until it turns a light brown and smells aromatic. Remove the pan from the heat and let the mixture cool completely.
Once cooled, transfer the mixture to a blender. Add a little water and blend until you have a smooth, fine paste. Set this paste aside.
05
Brown the Eggplants
In a thick-bottomed pan, heat a bit more oil over medium heat. Add the prepared eggplants and fry them until they are brown and tender. Once cooked, remove the eggplants from the pan and set them aside.
06
Temper Seeds and Leaves
Using the same oil in the pan, add the nigella seeds and let them cook until they begin to crackle. Stir in the curry leaves and fry for just a few seconds until they become fragrant.
07
Stir in the Paste
Add the ground paste you prepared earlier to the pan. Stir in the tamarind pulp, salt, and jaggery, mixing everything well to combine.
08
Simmer Eggplants
Return the browned eggplants to the pan with the sauce. Pour in 1/2 cup of water, then cover the pan and cook over low heat. Let it simmer until the eggplants are completely cooked through and soft, absorbing the flavors of the curry.
09
Serve Hot
Serve the Hyderabadi Baghara Baingan hot, alongside steamed rice or warm rotis.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	169kcal	8%
Fat	7g	10%
Carbohydrate	22g	8%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Peanuts	Contains
Tree nuts	Contains

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