Hyderabadi Bagara Baingan is made from deep-fried eggplant/ baingan. The base curry of the recipe is made from tamarind, peanuts, and sesame seeds. Bagara baingan is a popular side dish for BIRYANI from the Hyderabadi cuisine. Today I will share a recipe that can be made easily made in a pressure cooker.

PREPARATION FOR BAGARA BAINGAN:

1  Take small – baby eggplants, make 4 slits with the base intact. The slit should be in such a way that the eggplant is still holding together. Do not cut off the base, this is mainly to keep the eggplant intact.

Bagara baingan eggplant slit into 4 parts

2  Wipe off the extra moisture from eggplants, put them in the oil, fry slowly stirring occasionally cooked until 70% and keep them aside.

towel dry eggplants before frying

fry the eggplants

How to make masala for bagara baingan:

1  Turn on Instant Pot Sauté mode, add ½ tbsp oil, Fenugreek Seeds (1/8 tsp), Cumin Seeds(1 tsp), Coriander Seeds(1/2 tbsp), Ground Nuts(3 tbsp), Sesame Seeds(2 1/4 tbsp), Grated Coconut(1 1/2 tbsp). Roast them until You get a nice aroma.

masala for bagara baingan

2  Then add the mixture to a blender, add presoaked tamarind and 1 cup water, and make a paste.

masala for bagara baingan in preethi mixie

Making Hyderabadi bagara baingan:

1  On SAUTE mode, add 8tbsp oil, onion, mustard seeds, curry leaves. Cook until the onion becomes transparent.

bagara baingan recipe

2  Add dry red chili.

bagara baingan

3  Next fry ginger-garlic paste until the raw smell goes away.

bagara baingan instantpot recipe

4  Add masala paste, a cup of water, and cook it for 1min.

eggplant recipes

hyderabadi bagara baingan

5  Then add red chili powder, turmeric, coriander powder, cumin powder, garam masala, salt, jaggery, and another 1 cup of water.

bagara baingan

6  Cook for 5 min on SAUTE mode, when the gravy starts to bubble, add eggplants or brinjals, and turn off  SAUTE mode.

brinjal recipes

7  Cover the lid and set it on MANUAL/PRESSURE COOK for 6 min, vent sealing.

instant pot recipes

8  Do NATURAL RELEASE. This goes well with rice, pulao’s, and chapatis. and a must with biryanis.

Pot in pot rice:

1  Take 1 cup sona moosori rice and 2 cups water and place the trivet and keep rice bowl on the trivet.

bagara baingan

 

bagara baingan

Youtube:

Bagara baingan

Bagara baingan

Yield: 5
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Hyderabadi Bagara Baingan is made from deep-fried eggplant/ baingan. The base curry of the recipe is made from tamarind, peanuts and sesame seeds. Bagara baingan is a popular side dish for BIRYANI from the Hyderabadi cuisine.

Ingredients

  • 500 grams Small Brinjals /egg plants
  • 8 tbsp oil
  • 1 small onion
  • 1 tsp mustard seeds
  • 5 curry leaves
  • 3 dry red chilli
  • 1/2 tbsp Ginger Garlic Paste
  • 1/2 tsp Red Chili Powder
  • 3/4 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Garam Masala Powder
  • 1 tbsp Jaggery
  • 1 tbsp coriander powder
  • 2 cups water

For Paste:

  • 1/8 tsp Fenugreek Seeds --25 Seeds
  • 1 tsp Cumin Seeds
  • 1/2 tbsp Coriander Seeds
  • 3 tbsp Ground Nuts
  • 2 1/4 tbsp Sesame Seeds
  • 1 1/2 tbsp Grated Coconut
  • 1/2 tbsp oil
  • 15 gms tamarind pre soaked, or 1tbsp tamarind paste
  • Salt - as per taste

Instructions

PREPARATION FOR BAGARA BAINGAN:

  1. Take small - baby eggplants, make 4 slits with the base intact. The slit should be in such a way that the eggplant is still holding together. Do not cut off the base, this is mainly to keep the eggplant intact.
  2. Wipe off the extra moisture from eggplants, put them in the oil, fry slowly stirring occasionally cooked until 70% and keep them aside.

PASTE:

  1. On Sauté mode, add ½ tbsp oil, Fenugreek Seeds, Cumin Seeds, Coriander Seeds, Ground Nuts, Sesame Seeds, Grated Coconut. Roast them until You get a nice aroma.
  2. Then add the mixture to a blender, add presoaked tamarind and 1 cup water and make a paste.

Making Hyderabadi bagara baingan:

  1. On SAUTE mode, add 8tbsp oil, onion, mustard seeds, curry leaves. Cook until the onion becomes transparent.
  2. Add dry red chili.
  3. Next fry ginger garlic paste until the raw smell goes away.
  4. Add the masala paste and 1 cup water and cook it for 1min.
  5. Then add red chili powder, turmeric, coriander powder, cumin powder, garam masala, salt, jaggery, and another 1 cup of water.
  6. Cook for 2 min on SAUTE mode, when the gravy starts to bubble, add brinjals, and turn off SAUTE mode.
  7. Cover the lid and set it on MANUAL 6 min, vent sealing.
  8. Do natural release.
  9. This goes well with rice, pulao, and chapatis. and a must with biryanis.

Pot in pot rice:

  1. Take 1 cup sona moosori rice and 2 cups water and place the trivet and keep the rice bowl on the trivet.
Nutrition Information:
Yield: 5 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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3 Comments

    1. Hi, Eggplant recipes always taste best when more oil is added. But if I’m making this on regular days I just skip the frying and add 1 tbsp oil for cooking. Please customize according to your taste.

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