As most of us know, Bagara Baingain is the most delicious and popular Nawabi food in Andhra Pradesh. Bagara Baingain is always a part of a Hyderabadi wedding along with Bagara Rice and Mirchi ka Salan. An all time favourite for me to be served with Vegetable Biryani.
Medium sized firm purple Brinjals (Vankayalu) : 10 nos.
Powdered roasted Peanuts : 1/2 cup
Powdered roasted sesame seeds : 1/2 cup
Chopped Onion : 1/2 cup (small cubes)
Ginger Garlic Paste : 1 tsp
Tamarind : a small lemon size (Soak and puree it)
Garam masala powder : 1/2 tsp
Coriander powder : 1/2 tsp
Red chilli powder : according to taste (approx 1 tsp)
Fresh grated coconut : 1 tbsp
Chopped coriander : 2 tbsp
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Red chillies : 1 (Broken in small pieces)
Curry leaves : 10 to 12
Oil : 2 tsp
Salt : as required
- Slit the brinjals into four sections from one end, leaving the stem on. If the stems are too long cut off a little portion of them. Take water in a vessel and add 1/4 tsp of salt. Put brinjals in the water till they are transferred to the stove to retain the color. Otherwise the brinjals may turn black.
- Heat oil in a heavy bottomed pan on a medium flame.
- Add Mustard seeds, cumin seeds, urad dal and red chilli pieces. Saute for a while
- When mustard splutters, add curry leaves, stir once and add ginger garlic paste.
- Saute it for a minute until the raw smell of the ginger garlic paste goes off.
- Add chopped onions and saute till the onions turn to golden brown.
- At this point, add the brinjals and fry for a minute or so.
- Pour a cup of water and put on a lid and allow brinjals to cook completely for about 7 to 10 minutes.
- Add tamarind paste, all the spices, powdered peanuts, powdered sesame seeds, grated coconut and salt.
- Mix until all the ingredients are combined properly. Add little water if it is too thick.
- Adjust the spices according to your taste and cook till the oil leaves the edges.
- Garnish with chopped coriander and serve with rice, roti, chapati or biryani.