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Hyderabadi Bagare Baingan Recipe

This recipe of Hyderabadi Bagare Baingan is iconic dish in Hyderabad and I am requested to make it more often than I can count.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Curry, Dinner, Lunch, Main Course
Cuisine Indian
Servings 4 servings
Calories 165 kcal

Ingredients
  

  • 1 kg round eggplants (baingan) (बैंगन)
  • 1/4 kg finely sliced onions (प्याज)
  • 1 1/2 cups oil तेल
  • 10 green chillies हरी मिर्च
  • 4 springs curry leaves करी पत्ता
  • 4 tbsp sesame seeds तिल
  • 2 tbsp ginger-garlic paste अदरक लहसुन की पेस्ट
  • 3 tbsp peanuts मूंगफली
  • 2 tbsp coriander seeds साबुत धनिया
  • 2 tbsp cumin seeds जीरा
  • 1/2 tsp fenugreek seeds मेथी दाने
  • 1/2 tsp nigella seeds कलोंजी
  • 1 tbsp red chillies powder पीसी हुई लाल मिर्च
  • 1 tbsp kashmiri red chillies powder (पीसी हुई कश्मीरी लाल मिर्च
  • fistful tamarind pulp इमली पल्प
  • salt to taste (नमक)

For the Baghar:

  • 1 spring curry leaves करी पत्ता
  • 1 tsp cumin seeds जीरा
  • 1/2 tsp nigella seeds कलोंजी
  • 1/2 tsp fenugreek seeds मेथी दाने

Instructions
 

  • Roast the coriander powder, peanuts and fenugreek, onion, cumin and sesame seeds together.
    1/4 kg finely sliced, 4 tbsp sesame seeds, 3 tbsp peanuts, 2 tbsp coriander seeds, 2 tbsp cumin seeds, 1/2 tsp fenugreek seeds, 1 spring curry leaves, 1/2 tsp nigella seeds
  • Grind to a fine paste with water.
  • Heat oil in a pan, and fry the sliced onion until very brown but not burnt. (Or, you can roast the onions, one at a time, directly on the flame. Let each char, and then peel.
    1 1/2 cups oil, 1/4 kg finely sliced
  • Grind the fried or charred onions to a fine paste.
  • Slit each eggplant in four quarters, leaving the stem on.
    1 kg round eggplants
  • Keep a deep bowl of salted, room-temperature water on hand, and drop each eggplant quarter into it as you slit it.
  • Heat oil in a thick-bottomed, large pan.
    1 1/2 cups oil
  • Add curry leaves, cumin, fenugreek and nigella seeds (kalonji). When these splutter, add the masala paste you ground earlier.
    4 springs curry leaves, 2 tbsp ginger-garlic paste, 1/2 tsp nigella seeds, 1 tbsp red chillies powder, 1 tbsp kashmiri red chillies powder (पीसी हुई कश्मीरी लाल मिर्च, 1 tsp cumin seeds, 1/2 tsp fenugreek seeds, salt
  • Saute until it is fragrant and well-browned. Now, add the eggplants and green chillies; cover and let cook on low flame until almost soft.
    1 kg round eggplants, 10 green chillies
  • Pour the tamarind pulp and cook on a mediuum flame for another 10 minutes or until the gravy is thick.
    fistful tamarind pulp
  • Sprinkle in the coriander leaves and keep on dum for a few minutes until the oil rises to the surface.
  • You can choose to drain this oil off before you serve the dish.

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