Go Back
–+ servings

Hyderabadi bagara baingan - Instant pot

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.
Print Recipe
Bagara baingan instant pot
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

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.

Nutrition

Serving: 6g
Servings: 5
Author: Teju reddy