🇮🇳 Indian Vegetarian

Hyderabadi Bagara Baingan

Name: Hyderabadi Bagara Baingan
Prep time: 15 min
Cook time: 31 min
Total time: 46 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1/2 cup, roasted Peanuts; 2 tbsp Tamarind Paste; 2 medium (300 g), cubed Eggplant; 1 tsp Red Chili Powder; 3/4 cup, grated Jaggery

🇮🇳 Indian

Baby eggplants in the famous peanut-sesame-tamarind bagara gravy. Restaurant comfort, home kitchen effort — the masala does the heavy lifting. Serve with jeera rice or flaky parathas.

Prep 15 min Cook 31 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Peanuts1/2 cup, roasted
Tamarind Paste2 tbsp
Eggplant2 medium (300 g), cubed
Red Chili Powder1 tsp
Jaggery3/4 cup, grated

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Soften the onions over medium heat till they slump and turn bronze at the edges.
2
Add ginger garlic paste and green chili; stir till the raw smell disappears.
3
Cook the tomato down into the spices, wetting with water a spoon at a time, to a thick red masala.
4
Add the eggplant with the peanuts, coat well, pour in hot water to just cover and simmer till tender.
5
Swirl in cream or a spoon of whisked yogurt off the flame, then shower with cilantro.

Chef's tip

If the masala sticks, add water a tablespoon at a time rather than drowning the dish.

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Watch how it's made

Video: Bagara Baingan - Eggplant Curry - By VahChef @ VahRehVah.com · on YouTube