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.
The Flavors of Hyderabad
Hyderabadi cuisine is famous for its bold flavors and the use of rich spices, and Bagara Baingan is no exception. The dish is a perfect example of the unique culinary traditions of the region, which have been influenced by a blend of Mughal, Persian, and Telugu cuisines. The use of tamarind and peanuts in the gravy gives Bagara Baingan a tangy and nutty flavor profile that sets it apart from other Indian dishes.
How to Prepare Hyderabadi Bagara Baingan at Home
Take small – baby eggplants, and 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, mainly to keep the eggplant intact.
Wipe off the extra moisture from eggplants, put them in the oil, fry slowly, stirring occasionally until 70%, and keep them aside.
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.
In a blender, add the above-roasted ingredients, presoaked tamarind, and a cup of water to make a paste.
Step-by-Step Cooking Instructions
Add 8 tbsp oil, onion, mustard seeds, and curry leaves on SAUTE mode. Cook until the onion becomes transparent. Add dry red chili.
Next fry ginger-garlic paste until the raw smell goes away.
Add masala paste, a cup of water, and cook it for 1min.
Then add red chili powder, turmeric, coriander powder, cumin powder, garam masala, salt, jaggery, and another 1 cup of water.
Cook for 5 min on SAUTE mode, when the gravy starts to bubble, add eggplants or brinjals, and turn off SAUTE mode.
Cover the lid and set it on MANUAL/PRESSURE COOK for 6 min, vent sealing.
Do NATURAL RELEASE. This goes well with rice, pulao’s, and chapatis. and a must with biryanis.
How to make pot in pot rice with bagara baingan instant pot
Take 1 cup sona moosori rice and 2 cups water and place the trivet and keep rice bowl on the trivet.
Cultural Significance of Hyderabadi bagara baingan
Vegetarian Delight: This dish is a favorite among vegetarians for its hearty and satisfying nature. The eggplants soak up the delicious gravy, making each bite a burst of flavor.
Cultural Heritage: Bagara Baingan is not just a dish; it represents the rich culinary heritage of Hyderabad. It’s a symbol of the region’s diverse influences, from Mughal to Persian, creating a dish that is truly one-of-a-kind.
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Hyderabadi bagara baingan – Instant pot
Equipment
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
- 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
Instructions
PREPARATION FOR BAGARA BAINGAN:
- Take small – baby eggplants, make 4 slits with 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 main to keep the eggplant intact.
- Wipe off the extra moisture from egg plants, put them in the oil, fry slowly stirring occasionally cooked until 70% and keep them aside.
PASTE:
- On Sauté mode, add ½ tbsp oil, Fenugreek Seeds, Cumin Seeds, Coriander Seeds, Ground Nuts, Sesame Seeds, Grated Coconut. Roast them until You get nice aroma.
- Then add mixture to blender, add presoaked tamarind and 1 cup water and make a paste.
Making Hyderabadi bagara baingan:
- On SAUTE mode, add 8tbsp oil, onion, mustard seeds, curry leaves. Cook until onion become transparent.
- Add dry red chili.
- Next fry ginger garlic paste until the raw smell goes away.
- Add paste and 1 cup water and cook it for 1min.
- Then add red chilli powder, turmeric, cumin powder, garam masala, jaggery, and another 1 cup of water.
- Cook for 2 min on SAUTE mode, when gravy starts bubble, add brinjals and turn off SAUTE mode.
- Cover the lid and set it on MANUAL 6 min, vent sealing.
- Do natural release.
- This goes well with rice, pulao’s, and chapatis. and a must with biryanis.
Pot in pot rice:
- Take 1 cup sona moosori rice and 2 cups water and place the trivet and keep rice bowl on trivet.
Am glad I tried your recipe, it tastes delicious.
8 tablespoon of oil is too much for the recipe.
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.
Cooked it, my kid who doesn’t show interest in eggplant, finished her meal. It was delicious. Tweaked recipe a little bit, to cut time.