By: Payal
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A signature dish from Hyderabad, Bagara Baingan blends spices, tamarind, and coconut for a rich, tangy flavour. Perfect with biryani or rice for a hearty meal.
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A classic Hyderabadi dish often served at weddings and festivals. Its nutty, tangy base makes it a staple side for biryani across Telangana kitchens.
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2 tsp cumin seeds
2 tsp coriander seeds
2 tsp sesame seeds
1/4 cup desiccated coconut
4 baingan
2 tbsp oil1 onion, chopped
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7-8 curry leaves
1/2 tsp ginger garlic paste
1/2 tsp salt
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp tamarind paste
2 tsp coriander leaves
1 cup water
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Roast cumin, sesame, and coriander seeds till aromatic. This step gives the curry a deep, nutty base that defines its unique flavour.
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Grind roasted seeds with desiccated coconut to a smooth paste. This is the heart of your Bagara Baingan curry.
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Fry baingan until tender. In another pan, saute onion till golden in oil for the base of the gravy.
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Mix curry leaves and ginger garlic paste into onions. Add salt, turmeric, and red chilli powder for depth and colour.
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Stir in masala paste, then tamarind. Add water and coriander leaves. Simmer, add baingan, and garnish with coconut. Serve hot with biryani.
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Serve with Hyderabadi biryani for a festive meal or steamed rice for a simple lunch. Also pairs well with roti or naan.
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Use small, tender baingan for best taste. Adjust spice to suit your palate. Frying brinjals well enhances the flavour of the gravy.
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Refrigerate in an airtight container for up to 2 days. Reheat on low heat to retain its taste and texture.
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