हैदराबाद बधारे बैंगन/hyderabadi bagare baingan recipe/bagare baingan/Brinjal curry/dum bagre baingan

Bagare baingan salan/hyderabadi bagare baingan recipe/bagare baingan/Brinjal curry/dum bagre baingan
dum k bagare baingan ka salan/ bagare baingan ki recipe/ Hyderabadi baingan ka salan
Bagara Baingan | Hyderabad Style Bagara Baingan | Eggplant Curry | Brinjal Curry for Biryani ‪l

Prep Time: 15 mins
Cook Time: 40 mins
Servings: 5

Ingredients

Peanuts - 2 Tbsp
Sesame Seeds - 1 Tbsp
Poppy Seeds - 1 Tsp
Dry Coconut - 2 Tbsp
Brinjal - 10 Nos
Onion - 3 Nos Finely Chopped
Mustard Seeds - 1 Tsp
Cumin Seeds - 1 Tsp
Ginger Garlic Paste - 2 Tsp
Turmeric Powder - 1/2 Tsp
Chilli Powder - 2 Tsp (Buy:
Coriander Powder - 1
Salt
Tamarind Puree - 1/4 Cup
Curry Leaves
Chopped Green Chilli
Chopped Coriander Leaves

Method:

1. Roast peanuts, sesame seeds, poppy seeds, dry coconut separately in a pan and keep them aside.
2. Once the ingredients are fully cooled down, add them to a mixer jar, add some water and grind them into a fine paste. Keep this paste aside.
3. Pour oil in a pan and gently drop the double-cross slit brinjals into it.
4. Keep flipping them in between and fry the brinjals until they are no more raw and slightly change in colour. Remove them from the pan.
5. To the same pan, add the chopped onions and saute until they are golden brown in colour. Keep them aside.
6. Cool the onions completely and transfer them into a mixer jar. Add some water and grind everything to a nice paste. Keep it aside.
7. Take gingelly oil in a wide pan and heat it. Add mustard seeds and cumin seeds.
8. Once the mustard seeds start splattering, add ginger garlic paste and mix it.
9. Add the ground onion paste to the same pan. Give it a quick mix.
10. Then add in the ground coconut paste. Mix well and cook until the paste is browned.
11. Add turmeric powder, red chilli powder, coriander powder, salt and mix well.
12. After the oil separates from gravy, add in the tamarind puree, mix and cook.
13. Add in the fresh curry leaves, mix again and add enough water to the pan.
14. Gently drop in the fried brinjals. Cover the pan with a lid and cook the curry for 15 mins on a medium flame.
15. After 15 mins, add in the chopped green chillies and coriander leaves.
16. Yummy Bagara Baingan is ready to be served hot with some nice Biryani or plain rice.

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