Bagara Baingan/Stuffed Brinjal Hyderabadi Style

Bagara Baingan

Bagara Baingan is prepared with farm fresh purple beauties(From our own farm) AKA Brinjals. They are so soft and tender , just took few minutes to cook. Bagara Baingan is a Hyderabadi delicacy from the state of Telangana. It’s a must recipe during any wedding, parties, gatherings. This is a great accompaniment to hot steamed rice or any roti. Here I present Nizami special delicacy Bagara Baingan to relish any day. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham

Course: Accompaniment/Side dish, curries

Cuisine: Hyderabadi/Telangana, India

Servings: 6-8

Ingredients:

Purple brinjals: 10-15

peanuts: 2 tbsp

sesame seeds: 1-1 1/2 tbsp

Fresh coconut: 2 tbsp

Red chilli powder: 2 tsp

Salt: As required

Sesame oil: 2 -3 tbsp (Adjust accordingly)

Onion: 3 nos.

Turmeric: Generous pinch

Crushed ginger garlic paste: 1 tsp

Method of preparation:

🍆. Take five 10-15 purple brinjals , rinse well with water. Slit them diagonally and immerse in salt and turmeric water.

🍆. Heat kadai first dry roast peanuts and then sesame seeds. Transfer them onto a mixer grinder and allow them to cool completely.

🍆. Now into the same kadai pour one tbsp of sesame oil. Add three finely chopped onions. Sauté them well till they turn into translucent. Transfer the sautéed onions onto a plate and allow them to cool.

🍆. Meanwhile pour 2/3 tbsp of oil. Add brinjals , salt and turmeric. also add coarsely crushed ginger garlic paste(1 tsp). Sauté them in medium flame till they are 75% cooked.

🍆. Now grind sautéed onions, roasted peanuts and sesame seeds, 2 tbsp fresh coconut and 2 tsp red chilli powder. Add one glass of water to get desired consistency.

🍆. Add this paste to the sautéed brinjals. Mix thoroughly and add half cup water. Keep the lid and cook on slow flame for 5 minutes. Now add garam masala and salt if required any. Add few curry leaves and chopped coriander leaves.