Baghare Baingan - Hyderabadi Bagara Baigan
Baghare Baingan - Hyderabadi Bagara Baigan is a recipe made from Aubergines and roasted coconut, sesame, peanuts, tamarind and spices. It can be served on its own with rice, pulao or chapatti or alongside Biryani.
Ingredients
Aubergine
- 500 g Aubergines Baby, Mini
Paste
- 2 ½ tablespoon Sesame Seeds
- 2 ½ tablespoon Peanuts
- 4 tablespoon Desiccated Coconut
- 1 teaspoon Tamarind Paste
- 1 teaspoon Coriander Powder
- ½ tsp Turmeric Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Cumin Powder
- Salt
Curry
- 3 tablespoon Oil Vegetable, Corn, Rapeseed, Sunflower
- ¼ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Nigella Seeds
- 20 Curry Leaves
- 7 cloves Garlic sliced
- 2 Green Chillies slit
- 1 large Onion diced
- 50 ml Water
Instructions
- Make a cross with a knife at the bottom of each aubergine and slice upwards but keep the stem intact then soak in water with 2 tablespoon Salt added to it, for 30 minutes.
- In a pan over medium heat, dry roast the peanuts, sesame seeds and coconut until lightly golden and aromatic. Blend with a little water to make a course paste. Add tamarind, coriander, turmeric, red chilli, cumin and salt and blend again till fully incorporated.
- Add some of the paste into the Aubergines. This is an optional step.
- Heat Oil in a pan and add Aubrergines. Cook till the skin is blistered. Remove from pan and set aside.
- In the same pan add the cumin seeds, mustard seeds, nigella seeds and curry leaves. Once they begin to splutter, add the onions. Cook for 10 minutes until golden brown.
- Stir in the garlic, ginger and green chilli. Cook for 2 minutes.
- Add any remaining nut paste.
- Add Water and the Aubergines. Simmer covered for 20 minutes. Check in between to make sure it isn't catching. Taste and adjust seasoning.
Notes
Variations
Date Paste - Add 1 teaspoon Date Paste to the Curry for a delicious flavour. It complements the Tamarind perfectly. Coconut Milk - You can add a small tin of Coconut Cream or ½ tin Coconut Milk to this dish. Peanut, Sesame and Coconut Paste - you can skip Peanuts and Sesame and replace them with other nuts like Cashews which add a creaminess.Expert Tip
Aubergines are soaked in salted water to remove any bitterness. You can add more Tamarind but I don't like it too sour, so just add a little.FAQS
Can I make Baghare Baingan without Coconut or Peanuts?
Yes you can. Add 2 - 3 tablespoon of Coconut Cream and Cashew instead.What is Baingan in English?
It translates to Aubergine/Eggplant.How to serve
This recipe can be served on it’s own as a dish served with chapatti or rice such as pulao, biryani or jeera rice.Storage
This recipe keeps well covered in a bowl or airtight container for up to 3 days. Reheat in the microwave or on the stove top over low heat.Nutrition
Calories: 175kcalCarbohydrates: 13gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 60mgPotassium: 332mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 73mgCalcium: 79mgIron: 1mg
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