Hyderabadi baghara Baingan

Hyderabadi baghara Baingan could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe makes 4 servings with 169 calories, 7g of protein, and 7g of fat each. For $1.24 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 2 people were glad they tried this recipe. It works well as a side dish. Head to the store and pick up onion, coriander seeds, jaggeryns, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 82%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: bagara baingan , how to make hyderabadi bagara baingan, dum ke baingan , how to make hyderabadi dum ke baingan, and Bagara Baingan – Hyderabadi bagara baingan.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Wash the eggplants and pat them dry. Slit the eggplants length wise into fours but keep the stems intact. This way, the egg plants remain joined at the stem. Keep aside.
2. Heat a tspn of oil in a separate pan and add the cumin seeds, peanuts and cashew nuts and fry for a few seconds. Add ginger, garlic and chopped onion and fry for a min. Add the turmeric, coriander seeds, coconut and Kashmiri red chilies and fry till the mixture is brown. Allow the mixture to cool completely and blend to a fine paste using a little water and keep aside.
3. Heat oil in a thick bottomed pan and fry the egg plants till brown and tender, remove and keep aside.
4. Add the nigella seeds to the same oil and allow them to crackle. Stir in the curry leaves and fry for a few seconds. Add the ground paste, tamarind pulp, salt and jaggery and mix well.
5. Add the sauted egg plants and 1/2 cup of water and cook covered over low heat till the egg plants are cooked through and soft.
6. Serve the curry hot with either rice or rot is.

 

Step by step:

1. Wash the eggplants and pat them dry. Slit the eggplants length wise into fours but keep the stems intact. This way, the egg plants remain joined at the stem. Keep aside.

2. Heat a tspn of oil in a separate pan and add the cumin seeds, peanuts and cashew nuts and fry for a few seconds.

3. Add ginger, garlic and chopped onion and fry for a min.

4. Add the turmeric, coriander seeds, coconut and Kashmiri red chilies and fry till the mixture is brown. Allow the mixture to cool completely and blend to a fine paste using a little water and keep aside.

5. Heat oil in a thick bottomed pan and fry the egg plants till brown and tender, remove and keep aside.

6. Add the nigella seeds to the same oil and allow them to crackle. Stir in the curry leaves and fry for a few seconds.

7. Add the ground paste, tamarind pulp, salt and jaggery and mix well.

8. Add the sauted egg plants and 1/2 cup of water and cook covered over low heat till the egg plants are cooked through and soft.

9. Serve the curry hot with either rice or rot is.

Nutrition Information:

covered percent of daily need