Baghar-e-Baingan
Delicious And Spicy Hyderabadi Baghar-e-Baingan

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Baghar-e-Baingan

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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:
  • Spicy
  • Vegan
  • 40 min
  • Serves 5
  • Medium

Ingredients

Description

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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.

Nutritional information

3-5g
Protein
18-22g
Carbs
8-12 g
Fat
150-200k
Calories
1-2 g
Sat Fat

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