Baghare Baingan - hyderabadi brinjal curry.
Baghare Baingan is the tastiest hyderabadi cuisine which is prepared with lots of peanut , coconut and
brinjal.It is the side dish served with biryani.After staying in the southern part of india everyone will start loving biryani as it is one signature dish prepared basically in southern part of india.There any type of biryani is served with this brinjal curry but Hyderabad stands at top while discussing aboiut the quality and taste of this brinjal curry.Here we are going to prepare one of the signature dish served with biryani.
Preparation time: 20 minutes
Cooking time : 40 to 50 minutes
Serves - 5 to 6
Ingredients:
Peanut - 1/4 cup
dry coconut flakes - 1/4 cup
sesame seeds - 2 tbsp
poppy seeds(khus khus) - 1/2 tbsp
dry red chili - 4 to 5
2 medium sized onions sliced
ginger - 1 medium size
garlic - 6- 7 cloves
tamarind paste - 2 tbsp
15 - 20 small sized brinjals
oil - 2 tbsp
red chili powder - 1 tsp
salt to taste
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
kalonji - 1/4 tsp
curry leaves - 10 to 12
water as required
Method of Preparations:
1.Dry roast peanut , coconut , onion , poppy seeds , sesame seeds and dry red chili.
2.Let it cool and make a smooth paste of it by adding ginger , garlic and little water.
3.Wash brinjals , cut into 4 slices but don't remove the stem.
4.Heat 1tbsp oil in a frying pan and fry brinjals till it is cooked.
5.Remove fried brinjals from the pan and heat 1 tbsp oil in the same pan.
6.Add mustard seeds , cumin seeds , kalonji and curry leaves ,fry for 2 minutes.
7.Add peanut , coconut masala paste and fry till oil separates from masala.
8.Add tamarind paste and water 1/2 cup , mix well and cook for 4-5 minutes.
9.Add fried brinjals , salt to taste and cook for 10 to 15 minutes more.
10.Serve hot with biryani , plain rice or paranthas.
Preparation time: 20 minutes
Cooking time : 40 to 50 minutes
Serves - 5 to 6
Ingredients:
Peanut - 1/4 cup
dry coconut flakes - 1/4 cup
sesame seeds - 2 tbsp
poppy seeds(khus khus) - 1/2 tbsp
dry red chili - 4 to 5
2 medium sized onions sliced
ginger - 1 medium size
garlic - 6- 7 cloves
tamarind paste - 2 tbsp
15 - 20 small sized brinjals
oil - 2 tbsp
red chili powder - 1 tsp
salt to taste
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
kalonji - 1/4 tsp
curry leaves - 10 to 12
water as required
Method of Preparations:
1.Dry roast peanut , coconut , onion , poppy seeds , sesame seeds and dry red chili.
2.Let it cool and make a smooth paste of it by adding ginger , garlic and little water.3.Wash brinjals , cut into 4 slices but don't remove the stem.
4.Heat 1tbsp oil in a frying pan and fry brinjals till it is cooked.
5.Remove fried brinjals from the pan and heat 1 tbsp oil in the same pan.
6.Add mustard seeds , cumin seeds , kalonji and curry leaves ,fry for 2 minutes.
7.Add peanut , coconut masala paste and fry till oil separates from masala.
8.Add tamarind paste and water 1/2 cup , mix well and cook for 4-5 minutes.
9.Add fried brinjals , salt to taste and cook for 10 to 15 minutes more.
10.Serve hot with biryani , plain rice or paranthas.
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