Hyderabadi Bagara Baigan (Eggplant Or Aubergine Curry) is a popular vegetarian dish from Hyderabad. Very young small variety of Brinjal or baigan is used for this flavourful dish. The gravy consists of a blend of spices, coconut, and tamarind, peanut to name a few.
Traditionally the Brinjal is deep fried before adding to the gravy. To keep it low on the oil, I have Air Fried the Brinjal and trust me I have not compromised on taste and texture.
Try this creamy mouth melting Baigan with Roomali Roti and rice.
Yield: 4 serving
Prep time: 15 minutes
Total time: 30 minutes
Ingredients for Hyderabadi Bagara Baigan
400 grams baby Brinjal
2 tablespoon tamarind pulp
2 tablespoon curry leaves washed
1 teaspoon mustard seeds
1 dry red chilli
¼ tsp turmeric powder
½ teaspoon Jaggery (optional)
2 teaspoon oil
Salt to taste
For the paste
2 tablespoon peanuts
2 tablespoon sesame seeds
1 teaspoon poppy seeds
2 tablespoon grated coconut
½ cup onion chopped fine
2 tablespoon garlic pods
1 tablespoon ginger chopped
1 teaspoon jeera (cumin seeds)
1 tablespoon coriander seeds
4 to 5 tsp whole dry red chilli
¼ teaspoon methi (fenugreek seeds)
1 teaspoon oil
1 tablespoon coriander chopped
Directions for Hyderabadi Bagara Baigan
- In a pan dry roast one by one peanuts, sesame, poppy and coconut on low heat and keep aside.
- Now roast jeera, coriander, chilli and methi individually until slightly brown and aromatic, add to the peanut mix.
- In the same pan heat 1 teaspoon of oil, add the garlic, onion, ginger and saute for 2 to 3 minutes or till translucent. Let it cool.
- Add all the roasted ingredients in a blender and grind to make a smooth paste by adding little water.
- Wash the baigan and wipe them dry.
- Make 2 slits like a cross, keeping the Brinjal joint near the steam.
- Air fry them or deep fry in oil. Set aside.
- Heat 2 teaspoon oil in the same pan, add the mustard, curry leaves and red chilli and then add the ground paste and turmeric.
- Cook the masala until oil starts to separate.
- Add tamarind pulp and salt. (Jaggery optional)
- Saute for 2 minutes and add ½ cup of water and bring to a boil. (The gravy should be thick)
- Add the baigan and cook covered for 6 to 8 minutes.
- Garnish with coriander.
- Serve hot with roti and rice.