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Hyderabadi bagara baingan

Hyderabadi Bagara Baingan– Curried baby eggplants in medley of nutty spices that attest the repertoire of Nizami Cuisine.

Time and again,life has reconnected me to this city of Nizam in some strange ways.It was almost a decade back when I re traced my journey to Hyderabad,但这次我决定在城里呆几年,thus making it my second home.这座双宗教城市有很多记忆,and most of them are inclined towards food and food only.安静自然,我想!The exemplary比亚尼斯the city is known for,the米尔卡卡萨兰,, khubani ka meetha,all amounts to making the city a foodie's paradise and as I spent my days chasing the flavours across its streets,one after another,I chanced upon this – Baghare baingan!Never imagined thateggplantscan be cooked in such a zesty way.

baghare baingan

Hyderabadibagara baingan orHyderabadi style tempered eggplants,a culinary delicacy from the city of Nizam's and is perhaps the best eggplant dish I have ever tasted.

Bagara就是用香料调和油,印度传统的烹饪方法,用来增加菜肴的香味。This dish is an amalgamation of rich Nizami cuisine (which is largely influenced by Awadhi cuisine) with flavour of rustic Andhra cuisine blending into a hallmark dish of the region.

The magic of baghare baingan lies in its unique blend of spices,eggplants here are twice cooked.Deep velvety purple baby eggplants are first stuffed with flavoured coconut-groundnut-sesame paste,然后在热油中调质,最后在香辣的肉汁中炖煮,慢慢吸收味道,获得浓郁的奶油味。

purple small eggplants

The baby eggplants are integral to this dish,they gives a unique texture to the dish but if you do not have access to these,then you can substitute it with small purple eggplants which are readily available everywhere.

Over the years I was bonded to this recipe without altering anything in the long list of ingredients.Few weeks ago I have made this dish once again for my guests,既然我不能把手放在这里的辣椒上,我想用克什米尔红辣椒代替它们,which when ground along with the other spices,imparts a nice color to the dish.If you are so desperate for the color,then you can use Kashmiri chillies for the rich and vivid color.

巴加拉巴金

Hyderabadi bagara baingan

使用花生/花生等原料,sesame,roasted bengal gram,dry red chillies and tangy scent of tamarind makes it unique and classified it as typical Hyderabadi cuisine.

从天堂圈到Punjagutta,Banjara Hills to Jubilee Hills所有的餐厅都提供这家名为海德拉巴迪的特别餐厅。baghara bainganbut can you beat the home cooked version??

巴加拉巴金

Hyderabadi baghare baingan or tempered eggplants

这个菜谱对我来说很特别,因为这是我在贝甘佩特的几年里从我朋友的姑妈那里学到的第一个海得拉巴迪菜谱。
They were very fond of chillies,and that too small rounded Guntur chillies,very hot but I was not scared as I too have this penchant for hot and spicy foods.The mornings were flavoured with different kinds of spice blends that the women of the house used to make in those large grinding stone.这间房子呼吸着混合香料和新鲜咖啡的强烈香味,在空气中停留了好几个小时。Besides the curry leaves,they also love to flavour the dish with young and tender leaves of tamarind,这道菜有独特的风味。这对我来说很奇怪,但却给了我一种清新的感觉。

因此,这里是Baghera Baingan或填充和回火鸡蛋植物的配方,就在Hyderabadi的房子里。

Hyderabadi baghare baingan


Hyderabadi baghare baingan
Prep time
Cook时间
Total time
Hyderabadi baghare baingan or the tempered eggplants in range of aromatic spices is a classic dish from the city of Nizams and best enjoyed with Hyderabadi biryani.
Recipe type: 主要的
Cuisine: Indian
Serves: 6
Ingredients
  • 小茄子:10-12(深紫色,最大2-3厘米长。tender;If you are shopping for baby eggplants in Bangalore,then do check the Naamdharis,otherwise it's not so common in local grocery store or vegetable market)
For tempering / bagara:
  • 黑芥子:1.5茶匙
  • Cumin seeds: ½ tsp
  • Fenugreek seeds : ½ tsp
  • Nigella / kalonji : ¼ tsp
  • Garlic flakes: few
  • Dry red chilli (if you are using Guntur chilli then 1-2 is enough) : 4-5
  • 咖喱叶:少
For stuffing:
  • 夏纳达尔/孟加拉克:四分之一杯
  • 花生/花生:四分之一杯
  • Sesame seeds (white): a quarter cup
  • Desiccated coconut : ¾ cup
  • Coriander seeds : 1 tsp
For gravy:
  • 洋葱(粗切):1中
  • Ginger minced : ½ tbsp
  • Garlic minced : ½ tbsp
  • 红辣椒粉:2茶匙
  • Kashmiri red chillies : 3-4 (soaked in water)
  • Turmeric powder: ¼ tsp
  • Tamarind paste: 3-4 tbsp
  • 接地螺母油:4-5汤匙
  • 盐适量
Instructions
Prepping the eggplants
  1. Wash the baby eggplants and slit them perpendicularly (make a +) in the center from the base of each eggplant to its stem,保持阀杆完好。
  2. Soak the eggplants in salt water for few minutes to retain its deep purple color.
  3. Remove from the water and pat them dry.
Preparing the stuffing mixture
  1. Roast the ingredients listed for stuffing and blend in a mixer to a coarse paste (without adding any water) and neatly stuff the eggplants with this mixture.保留一些填料混合物,以便以后在肉汁中使用。
Tempering / baghar the eggplants
  1. Heat 2 tbsp ground nut oil in a pan and temper / bagar the smoking hot oil with the tempering ingredients,最后加咖喱叶,otherwise it will get burnt.
  2. 现在放低温度,把填充好的茄子放在同样的油里,让它煮10-15分钟直到变软。
  3. Poke the eggplants with a fork to make sure that eggplants are all well cooked.
  4. Remove gently each of the eggplants to a serving dish and keep them aside.
Making the curry
  1. 把洋葱和姜蒜放在半勺油里轻轻烤一下。在搅拌机里,grind the onions,ginger-garlic,and the red chillies and make a smooth paste.This is also called bhuna masala.
  2. 在锅里再加些油,然后加入洋葱姜蒜辣椒酱。Fry for few minutes.
  3. Add the turmeric powder,辣椒粉和剩下的填料混合。Fry gently for few more minutes till it leaves oil.
  4. Dilute the tamarind paste and add it to the gravy.Add salt and mix well.
  5. Add some water (1 cup) and bring it to boil.
  6. Lower the heat and gently place the eggplants in it.煮几分钟直到熟。检查调味料,调整酸味,salt and remove from the heat.
  7. Serve hot the baghare baingan or tempered eggplants with Hyderabadi biryani or enjoy it simply with roti.In any case its a sure winner.

希望你喜欢这个食谱
Until next
Sukanya

15 Comments

  • 答复
    Kankana
    2月18日,2011 at 6:07 am

    wow i didn't know this version on Baigan Bharta ..looks amazing!!

    • 答复
      必威china
      2月18日,2011 at 4:30 pm

      我是巴加拉·班根,亲爱的,totally different from baingan ka bharta where baingans are first roasted and then mashed.

      • 答复
        Gembel
        November 28,2012 at 6:52 pm

        i made your roasted egpnalgt dip recipe(baingan-bharta).一言以蔽之!!!and sooo EASY!!i served it hot with chickpeas on a bed of steamed spinach and brown basmati rice.the amount lasted a few days,so i enjoyed it cold as a dip as well as another meal!!Thank you,阿努皮!!!!

        • 答复
          必威china
          December 1,2012 at 11:48 pm

          Thank you so much for trying our recipe and letting us know that you loved it.We highly appreciate it and yes next time will try it cold as dip too.

  • 答复
    achari baingan or baby eggplants in pickling spices « 必威chinasaffronstreaks … a food and travel blog
    November 4,2011 at 1:35 pm

    […] eggplant recipes you might also like : Hyderabadi baghare baingan;罗望子酱烧茄子;Begun basanti / eggplants in mustard […]

  • 答复
    Arundev
    November 30,2011 at 4:29 am

    this is one of the best baingan dishes i ever had

  • 答复
    海得拉巴迪Mirchi Ka Salan/坚果酱咖喱辣椒
    April 17,2013 at 11:32 am

    […]大约三年前,I know it closely resemble to another signature dish of Hyderabad called baghara baingan (tempered eggplant),但却无法重现这种味道。The dish seems to lack something,哪个[…]

  • 答复
    Shema George
    July 24,2013 at 4:11 pm

    Looks so delicious.This is one of my fav veggies recipes.Yours looks perfectly done!!

  • 答复
    veenashankar
    7月28日,2013 at 7:37 pm

    Wow so so tempting..Love it..Bookmarked to try

  • 答复
    Smb
    7月28日,2013 at 9:03 pm

    Do u have the recipe of khubani ka meeta

    • 答复
      必威china
      July 29,2013 at 11:59 am

      I am going to post the recipe this week.So stay tuned 🙂

  • 答复
    India: Bagara Baingan | A Geographer's Kitchen
    January 24,2016 at 7:22 pm

    […] to order something from the vegetarian section – Hyderabadi Bagara Baignan.根据藏红花条纹:“巴加拉”是指用香料调和油,a traditional Indian practice of cooking to enhance […]

  • 答复
    shabana
    July 22,2016 at 1:44 pm

    I saw this blog yesterday,and today very skeptically i tried the baghare baigan.most recipes on the internet are fake and so i did not expect much.but looking at the ingredient i decided to give it a try.我得说它很好吃!absolutely!!!best baghare baigan recipy i have made to date.thank u so much sukanya for this amazing treat!!

    • 答复
      必威china
      August 2,2016 at 10:28 am

      You know Shabana when I read such feedbacks from my readers,I feel that my life as a food blogger is not wasted.Thank you so much for your kind words and taking time to share your views with us.#Gratitude
      Hoping to entice to you with more delicious recipes.

      Sukanya

  • 答复
    Hyderabadi Qubani ka Meetha/印度杏布丁或傻瓜(E)
    July 11,2017 at 10:51 am

    […]我在海德拉巴的几年,I have come across many versions of khubani ka meetha,but honestly speaking I never liked it.An […]

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