Bagara Baigan Type # 2

Bagara Baigan Type # 2

As you might have reviewed my earlier post of Bagara Baigan, it is known to be one of the most delightful dish in the City of Nizams-Hyderabad. In my quest to learn the exact composition of cooking bagara baigan, I came across many recipes. I know around four to five different recipes of bagara baigan and all of them have a very unique and different taste. This one is among those recipes. I shall post the remaining varieties very soon.


Ingredients:

• 8 small purple brinjals(baigan)
• lemon size tamarind
• 2 onions, ground to a fine paste
• 1 tomato
• 1/4 cup oil
• 8-10 pudina/mint leaves
• 3-4 slit green chillies
• 1 table spoon finely chopped coriander leaves
• 3 cloves
• 1 inch cinnamon stick
• 1 tea spoon shahi jeera/ black cumin seeds
• 2 tea spoon ginger garlic paste
• 1 tea spoon coriander powder
• 1 tea spoon cumin powder
• salt to taste

For preparing paste

• 2 table spoon dry roasted sesame seeds (til)
• 2 table spoon dry roasted peanuts
• 1/4 tea spoon jeera
• 1/4 tea spoon mustard seeds
• 1 tea spoon chilly powder
• 1/4 tea spoon haldi

Method:

Wash and slit Brinjals from both the sides without cutting the brinjal completely with the stem intact and soak in water.

Soak tamarind in 1 cup warm water and keep aside.

Grind mint leaves along with the tomatoes into fine paste and keep aside.

Grind all the ingredients of the paste together with a bit of water (so as to have a fine paste).

Heat oil in a kadai and fry the brinjals till they are half cooked, remove and keep them aside.

In the same oil add shahi jeera, cinnamon stick and cloves fry till they change colour. Now add the onion paste and slit green chillies, fry till it changes colour and the raw smell goes off.

Now add tomato paste and fry for 2-3 minutes, add the sesame seeds and peanuts paste and fry till oil comes out.

Add tamarind water, coriander powder, cumin powder and salt.

After one boil add the brinjals and water if required. Cover and  cook for another 5-8 minutes or till oil comes out and till it gets thick gravy like consistency.

Serve hot with rotis or rice.

Bagara Baigan

Bagara Baigan

Bagara Baigan is one of the most loved and specially prepared dish in the City of Nizams-Hyderabad. To be honest, I was unaware of this dish but post wedding, the dish I was attracted to was Bagara Baigan and I always wanted to make this dish and the best person to learn was my Hubby's Aunt who is an expert in Hyderabadi dishes.

There are range of recipes available on Bagara Baigan but the dish which I feel differentiates itself from others is the one that I have mentioned in this post. One of the uniqueness of this dish is the stuffed  tomato.When it mixes into the gravy , the juicy flavor that flows out is what I love the most. It really goes well with any dish you name like Rice, Biryani, Rumali Roti, etc. I will post other varieties of bagara baigan in my next post. 

Ingredients:

• 8 small purple brinjals(baigan)
• lemon size tamarind
• 3-4 tomatoes
• 1/4 cup oil

Ingredients for paste No. 1:

• 2 medium onions
• 1 inch ginger
• 8-10 garlic cloves
• 1/4 tea spoon haldi(Turmeric Powder)
• 1 tea spoon red chili powder
• salt as required

Ingredients for paste No.2:

• 1 table spoon coriander seeds
• 3/4 tea spoon cumin seeds
• 10-12 fenugreek seeds
• 1 tea spoon khus khus
• 2 table spoon sesame seeds (til )
• 3 table spoon grated dry coconut

Ingredients for tempering:

• 2-3 dry red chillies
• 3-4 crushed garlic cloves
• 7-8 curry leaves
• 1/2 tea spoon mustard seeds

Method:

Wash and slit Brinjals from both the sides without cutting the brinjal completely with the stem intact and soak in water.

Wash and cut tomatoes from both the sides without cutting the tomato completely.

Soak tamarind in 1 cup warm water and keep aside.

Turn you stove on and roast the onions on it with the flame medium-high.This will burn off the skin of the onions but the onions will get soft and cooked from inside.As shown in the picture below.

Once the onion is roasted ,let it cool and then remove the skin and cut it. Now put it in a grinder and make a fine paste of all the ingredients in paste No.1. and keep aside.

Dry roast all  ingredients for paste No. 2 one by one and grind with tamarind water into a smooth paste and keep aside along with first paste. As shown below.

Mix both the pastes together and stuff in the brinjals and tomatoes.

Heat oil in a vessel and add mustard seeds when they splutter add crushed garlic,curry leaves and dry red chillies and fry ,then add the stuffed brinjal and cover and fry till it is half cooked.

Once done add the remaining masala and water as required .Let it boil .Once it boils add the stuffed tomatoes and cook for another 5-8 minutes or till oil comes out and till it gets thick gravy like consistency.

Now enjoy the delicious bagara baigan with rice or rotis.