Blogging Marathon# 32: Letter B

Theme: A-Z Vegetarian Dishes from Andhra Pradesh

Dish: B for Bagara Baingan (Baghare Baingan)

Letter B stands for veggies like Beerakaya (ridgegourd), Bendakaya (lady’s finger/ okra) and one of my favorite greens Bachalikura. B is also for Bellam or jaggery, a unrefined sweetener that is used widely in both savory and sweet dishes in A.P. 

With so many B’s to choose from, I ended up choosing a dish that is very close to my heart (and tummy) and the city I’m from, Hyderabad. Hyderabadi cuisine is very famous for its Biryanis and other rich and delicious Mughal & Nizam influenced dishes. So being an eggplant lover, I couldn’t think of anything else other than Bagara Baingan for the letter B. 

This dish used to be a part of almost all of the wedding menus and other functions. But there seems to be a change of trend these days and my beloved bagara baingan is hardly ever made. Which means it is time to make it right at home. I already posted my mom’s recipe here. Today’s recipe is adapted from 660 Curries by Raghavan Iyer.

Print Recipe
Bagara Baingan (Hyderabadi Baby Eggplants in Peanut-Coconut Gravy) Yum
Bagara Baingan (Hyderabadi Baby Eggplants in Peanut-Coconut Gravy)
Servings
Ingredients
  • 12 ¾ Eggplants Baby - small, slit them s of the way through by making an 'X'
  • ½ cup Peanuts (use the ones without skins, if available)
  • 2 tbsp Sesame seeds
  • 1 tbsp Poppy seeds
  • 1 tsp Coriander seeds Whole
  • ½ cup coconut Dry grated
  • 1 Red Onion - small, thinly sliced
  • 2 tsps chili powder Kashmiri red (or mix 1tsp cayenne with 1tsp sweet paprika)
  • ½ tsp Turmeric
  • 1 tsp Cumin seeds
  • 4 chilies Dry red - stems removed
  • 2 tsps Ginger garlic + paste
  • 2 tbsp Tamarind paste
  • to taste Salt
Servings
Ingredients
  • 12 ¾ Eggplants Baby - small, slit them s of the way through by making an 'X'
  • ½ cup Peanuts (use the ones without skins, if available)
  • 2 tbsp Sesame seeds
  • 1 tbsp Poppy seeds
  • 1 tsp Coriander seeds Whole
  • ½ cup coconut Dry grated
  • 1 Red Onion - small, thinly sliced
  • 2 tsps chili powder Kashmiri red (or mix 1tsp cayenne with 1tsp sweet paprika)
  • ½ tsp Turmeric
  • 1 tsp Cumin seeds
  • 4 chilies Dry red - stems removed
  • 2 tsps Ginger garlic + paste
  • 2 tbsp Tamarind paste
  • to taste Salt
Bagara Baingan (Hyderabadi Baby Eggplants in Peanut-Coconut Gravy)
Instructions
  1. Heat a large skillet on medium-high heat. Sprinkle in the peanuts and cook, stirring constantly until they turn lightly brown, about 3-4 minutes. Transfer them to a medium-size bowl.
  2. Next sprinkle the sesame, poppy and coriander seeds into the same hot skillet and cook, stirring constantly, until they turn reddish brown and fragrant, about 1-2 minutes. Add the seeds to the peanuts.
  3. Add the grated coconut to the skillet and toast until lightly browned, about 30 seconds. Add this to the peanut-spice mixture.
  4. Heat 2tbsp oil to the skillet; add onions and stir fry until they turn lightly browned all over, about 7-10 minutes. Place these onions with the oil that's leftover on the peanuts mixture. Let cool slightly, then grind into a thick paste along with 1 cup of water, red chili powder, salt and turmeric.
  5. Heat 2tbsp oil in the skillet over medium heat. Add the eggplants and cover and cook until their skins blister and they are fork-tender, about 12-15 minutes. Transfer the eggplants to a plate.
  6. Heat 2tbsp oil in the same skillet, add cumin seeds, curry leaves and the dry red chilies. Cook for 5-10 seconds. Immediately add ginger+garlic paste and cook for 1-2 minutes or until the paste turns light brown and has absorbed the colors and aromas from the skillet.
  7. Now add the peanut-coconut paste along with ½cup of water. Add the eggplants and mix gently to coat them with the sauce. Reduce the flame to medium-low; cover the skillet and simmer, stirring occasionally, until the eggplants have absorbed the flavors from the gravy, about 5-10 minutes. Serve hot with steamed rice or bagara rice or roti.
Recipe Notes

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.

Previously on this Series:

A for Aava Pettina Aratikaya Kura

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0 thoughts on “Bagara Baingan (Hyderabadi Baby Eggplants in Peanut-Coconut Gravy)”

  1. I love peanut base gravy.. I used to do this very often but it has been a while since made this.. Super clicks and tempting

  2. Ooooh Pavani, this looks so gorgeous! But I’m not a great baingan fan. Will have to replace it with some other veggie. Though people do tell me I’m missing something!

  3. I once saw the recipe in a TV show but never got a chance to try it. You have tempted me to try. It looks so inviting…

  4. I love brinjals in any form and your recipe sounds awesome. I have another one which is a little different. I shall try this once I am home.

  5. A treat for eggplant lovers. I was kind of guessing between this dish because I know that you love eggplants and bangala dumpa. 🙂

  6. Your pics are so stunning I am finding it difficult to concentrate on the recipe.Seriously with a stunner of a recipe you should not be allowed to post equally stunning pics. Will come back after i munch on something and read the recipe.

  7. Lovely recipe. I stopped making brinjal dishes as no one else at home likes it. Should ask them to look at yours for lil inspiration. 😉

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