Name: Baghar-e-Baingan
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 Servings
Cuisine: Indian,Pakistani
Ingredients: Eggplants: 1 Kg; Onions: 4; Ginger Garlic Paste: 1 tbsp; Roasted Peanuts: 2 tbsp; Tomatoes: ½ kg; Tamarind Pulp: 4 tbsp; Salt: 1 tsp; Whole Red Chilies: 4-5; Sesame seeds: 1 tbsp; Cumin Powder: 1 tsp; Desiccated Coconut: 2 tbsp; Fenugreek Seeds: 1 tsp; Mustard seeds (Rai Dana): 1 tsp

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Ingredients

Adjust Servings:

	1 Kg Eggplants split into 4, lengthwise
	4 Onions fried and blended to paste
	1 tbsp Ginger Garlic Paste
	2 tbsp Roasted Peanuts Paste
	½ kg Tomatoes pureed
	4 tbsp Tamarind Pulp
	1 tsp Salt or acc. to taste
	4-5 Whole Red Chilies
	1 tbsp Sesame seeds
	1 tsp Cumin Powder
	2 tbsp Desiccated Coconut
	1 tsp Fenugreek Seeds
	1 tsp Mustard seeds (Rai Dana)

Features:

Cuisine:

40 min
Serves 5
Medium

Ingredients

1 Kg Eggplants
split into 4, lengthwise
4 Onions
fried and blended to paste
1 tbsp Ginger Garlic Paste
2 tbsp Roasted Peanuts
Paste
½ kg Tomatoes
pureed
4 tbsp Tamarind Pulp
1 tsp Salt
or acc. to taste
4-5 Whole Red Chilies
1 tbsp Sesame seeds
1 tsp Cumin Powder
2 tbsp Desiccated Coconut
1 tsp Fenugreek Seeds
1 tsp Mustard seeds (Rai Dana)

Description

Hyderabadi Bagar-e-Baingan, one the famous Nawabi cuisines from Hyderabad is an Eggplant delicacy.

This delicious, spicy, nutty and tangy gravy cooked in tempering oil and a blend of spices with fried Eggplants may be served as a side dish during a feast or may even be enjoyed as a main course during a family meal.

Here’s the recipe for this appetizingly delicious Baghar-e-Baingan;

Direction

Grind red chilies, sesame seeds, cumin,coconut, fenugreek seeds and mustard seeds to a fine powder.
Set aside.
Heat oil in a pan.
Add all the tempering ingredients.
Let splutter.
Add onion paste and ginger garlic paste.
Saute fry for 1-2 mins.
Add ground spices, peanut paste, and tomato puree.
Saute until oil separates.
Add eggplants.
Saute for a min.
Add salt, tamarind pulp and two cups of water.
Cover and let simmer on low flame until eggplants are soft.
Let simmer for 2 mins.
Serve with plain boiled rice.