After I started working, I started loosing track of what I cook, how I cook and how much I cook. I never really write a recipe. I start with an inspiration and usually make my own changes to the prescribed amount of ingredients(of course there are exceptions). Thankfully, almost always my dear ones enjoyed my home cooked meal. Hopefully, you will too :) Welcome!
Wednesday, July 7, 2010
Bagara Baigan
If you have ever been to a Hyderabadi wedding, you would have certainly tasted the famous Bagara Bairan (small brinjal’s in tasty gravy). I tried this recipe many times and never been disappointed so far. This goes perfect with roti/naan bread/white rice and most importantly Hyderabadi Biryani! Trust me when I say, no Hyderabadi wedding is complete without Bagara Baigan. It’s fairly simple, try this out!
Pardon my photography skills. I shouldn’t have used the flash.
The below recipe is for 14 small, round brinjals. Reduce/increase the quantity as needed.
Ingredients:
Brinjals (obviously): 14
Ground nuts: 2 tbsp
Sesame Seeds: 2 tbsp
Grated Coconut: 4 tbsp
Onions: 2, finely chopped
Ginger Garlic Paste: 1 tbsp
Turmeric powder: 1 pinch
Cumin Powder: 1 tsp
Coriander powder: 1 tsp
Chili powder: 1 tsp
Garam Masala: 1 tsp
Tamarind: small lemon size melted in a cup of water (or according to taste)
Salt
Oil for frying
Method:
• Dry roast groundnuts, sesame seeds and coconut until you get the aroma and grind them fine with a little water. Actually roast them separately, not like lazy bum (like me) who roasts everything together.
• Wash the bringal’s and slit them length wise (crisscross), making sure that you stop as you are nearing the tip. Fry these in 2 tbsp of oil until brinjals change color and are ¾ cooked and remove from the pan. .
• In the same pan, add tbsp oil and fry the onions until translucent. Then add ginger garlic paste and fry for another 1 min.
• To this, add the ground powder of nuts, sesame and coconut. Fry for ½ min and then add cumin, coriander, turmeric, chili powders and salt.
• Fry for another 2 minutes and add tamarind water and mix.
• Now, add the fried brinjal’s, gently stir and cover cook for another 5-8 minutes or until the gravy thickens.
• During this cover cook method, brinjals would cook to perfection.
Serve hot.
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This is very similar to ennegai (though there is a differnt version in my blog and there are many versions of ennegai and I do ennegai this way also) Looks so inviting and yumm!
ReplyDeleteYes Rach...this recipe is really famous in Andhra. I will check out your blog for your version.
ReplyDeleteWow looks so inviting..delicious brinjal recipe..certainly will have a unique flavor and taste..will try this ..thanks dear.
ReplyDeleteI love baigan... and this looks too tempting!
ReplyDeletebharleli vaangi is my all time fav..Nice combo and delicious..
ReplyDeleteYummy curry the curry looks very inviting.Even i too prepare this curry.
ReplyDeleteMadhu,Woundefull curry...Thanks for posting,will try this...
ReplyDelete@ Suja,it sure has a unique flavor. I love this recipe. I can almost have it twice a week :)
ReplyDelete@Rachana, how have you been? I am sure you will like this reciep.
Vidhya, there are so many versions of making this bagara baingan recipe. But this takes the cake for me.
Vineela, Its a great taste isnt it? You from HYD?
Premalaths, thanks for stopping by.