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Baghare Baingan
‘Baghare Baingan’ (in Urdu) when translated into english language means ‘Tempered Eggplants’. Baghaar or tempering is an Indian process of flavoring the oil with spices which is used in the preperation of a curry to impart added taste and aroma.
Aubergines, Peanuts and a large sized Onion (One of the Aubergines has an ‘X’ shaped incision at its base)
This is a lovely and delicious brinjal side dish, a hallmark and peculiar to the state of Hyderabad, usually seen being served at Daawat – weddings, parties and large gatherings. It is generally had as a side dish along with Biryanis or some people even enjoy it along with a Roti/Paratha.
Baghare Baingan – Tempered Aubergines in a rich Sauce
The eggplants are cooked twice, once they are shallow fried and then later simmered in a fragrant sweet and spicy sauce of sauteed onions and roasted spices. The green chillies and tamarind impart a tangy kick to the sauce consisting of roasted nutty and buttery peanuts, a range of aromatic spices, jaggery and caramelized onions.
Only Indian eggplants that are small, shiny deep purple and fresh are used for this curry. These are easily available at many Indian stores. Brinjal/Eggplant/Aubergines or Baingan are not a favorite of many people, but I suggest you all try this dish once and you will definitely love it. It is one of the best aubergine dishes I have ever had.
Baghare Baingan – Tempered Aubergines in a rich Sauce
Cooking time: around 45 minutes; Serves: 6
Ingredients:
Eggplants/Baingan – 6, indian variety~small sized, fresh, and deep purple in colour
Yellow Onion – 2, large, sliced thick
Sesame seeds – 1 1/2 tbsp
Poppy seeds/Khus-Khus – 1 tbsp
Peanuts/Moomphalli – 1/2 cup
Coriander seeds – 1 tbsp
Turmeric – 1/2 tsp
Coconut cream – 2 tbsp
Cashewnuts – 1/2 cup, soaked in 2 tbsp water (optional)
Ginger Garlic paste – 1 tbsp
Jaggery/Gud – 30 gms
Red chilli powder – 1/2 tsp
Small green chillies – 6-8
Salt – to taste
Cumin seeds – 1 tbsp
Nigella seeds/Kalonji – 1 tsp
Black Mustard seeds – 1 tsp
Fenugreek seeds – 1/4 tsp
Tamarind concentrate – 2 to 3 tbsp
Canola oil
Method:
1. Wash the eggplants and make four incisions, perpendicular cuts (an X) from the base of each eggplant, taking care the stem end is intact. Soak them in a bowl of cold water with 1tbsp salt to prevent discoloration. Keep aside.
2. Put a small heavy non-stick frying pan on medium-high heat. As soon as it warms up add the roughly chopped onion. Roast them for about 10-12 minutes or until slightly browned stirring continuously . Remove the onions in a plate to cool.
3. In the same pan, add the sesame seeds, poppy seeds, coriander seeds. and peanuts. Roast them evenly until they turn a shade darker and release aroma. Keep aside to cool. Grind them in a spice grinder to a very fine powder.
4. Put the roasted onions, ground spices, turmeric, coconut cream, ginger-garlic paste, jaggery, red chilli powder, green chillies, cashewnuts- if using, and salt in a food processor or a blender and blend to a smooth paste. Keep aside.
5. Drain the eggplants. In a wide non-stick saucepan, pour about 2 tbsp oil and shallow fry, stirring frequently, covering with a lid in between, for about 10-15 minutes until they are tender. Gently remove them in a platter and keep aside.
6. In the same saucepan at medium heat, pour about 1/4 cup oil and as soon as it warms up, add cumin seeds, dried red chillies, fenugreek, nigella and mustard seeds and curry leaves. As they start to splutter, lower the heat and immediately pour the earlier prepared blended smooth paste of onions and spices and cover the lid for a minute (This step is to infuse the paste with the flavor of the baghaar/tempering, an essential step for good flavor of the dish)
7. Open the lid and mix it all. Let it cook uncovered for around 8-10 minutes adding a few drops of water if needed, until oil separates from the mixture. Keep stirring it occasionally.
8. Later add the shallow fried eggplants and half cup hot water (or more if needed to stew the vegetable)
9. When the eggplants appear tender, after about 15 minutes (check by gently piercing a fork into the flesh of the vegetable), add the tamarind concentrate and gently fold it into the curry. Let it cook covered further for about 3 minutes. Transfer to a warm platter and garnish with fresh cilantro. Serve hot or cold but do not reheat this dish.
Suggested Accompaniments: Biryani, Roti, Paratha
This goes to the Monthy Mingle event currently being hosted by Ruth. The theme this time is Sensational Sides, and Baghare Baingan fits perfectly for the title of the event.
Inshallah my next post is going to be the round up for RCI:Authentic Hyderabadi Cuisine which I will publish in just a few days from now. So keep checking on it. Take care of yourselves everyone and Have a good weekend!
Luv,
Mona
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September 19th, 2008 at 10:55 am
Mona- As salaam Alikum , hope the fasting is going well. This dish looks so royal and rich … yum ! i wish i could get my hubby to eat this … I only recently started appreciating baigan. I used to hate it as a kid, but now i’m in love with it. your gravy looks so yumm !
September 19th, 2008 at 12:18 pm
Indeed a sensational side. Bagare baingan is the shaan of hyderabadi cuisine. Lovely presentation , a feast for eyes.
September 19th, 2008 at 12:51 pm
Lovely pic…its mouth watering.,i never used gud it must b tasting g8..will try it!!!
September 19th, 2008 at 1:50 pm
great pic mona…even i tried baingan bhartha and poasted recently in my blog. i love both these versions of eggplant…thanks for sharing. But couldnt make it to RCI …i feel bad for that
September 19th, 2008 at 2:20 pm
That is indeed a sensational side.
September 19th, 2008 at 2:39 pm
looks so yum,..nice click,..;-)
September 19th, 2008 at 3:01 pm
I’m drooling on your baingans, Mona! Bagara Baingan is my all time favorite.. Bookmarked
September 19th, 2008 at 3:14 pm
That is such a delicious recipe…I love the ingredients! I’ll be trying this out soon!
September 19th, 2008 at 5:01 pm
Oh how I wish I could eat this dish. Unfortunately, I know that I would only end up eating the gravy with rice. I just can’t bring myself to eat eggplant unless it is fire-roasted and mashed. I don’t know what the heck is wrong with me
September 19th, 2008 at 5:33 pm
Looks so yummy mona.
September 19th, 2008 at 8:00 pm
ramadhan mubarak, dear mona. i’m too lazy to make this, but it sure sounds delicious.
September 19th, 2008 at 10:24 pm
Now this one is the true hyderabadi bagare baingan ! Just perfect.. Yum !
September 19th, 2008 at 11:04 pm
looks so yummy!! lovely pic… paradise briyani n bagare baingan wow…. mouth drooling combho!
September 20th, 2008 at 9:50 am
What a great way to eat egg plant. I do love the last photo it is so tasty!
September 21st, 2008 at 9:22 am
Hi,
I am a silent reader of ur blog and when u posted the above recipe, I just could not resist. I tried the recipe and let me tell u, it’s absolutley delicious. Thank you for the great recipe.
September 22nd, 2008 at 2:42 am
Looks lovely, Mona.
I actually made this last week for dinner with rotis, and managed to get it right for the first time!
Using peanuts in the masala is a new to me. I’m sure it would be good. Will use this next time.
September 22nd, 2008 at 7:04 am
ooh! mona Baghare Baingan looks yummy and mouth watering
September 22nd, 2008 at 9:30 am
Dear Mona,
Please give us some Iftar snack receipes from Hyderabad.
Nazneen
September 22nd, 2008 at 11:49 am
How do I say a thousand thanks for the recipe!.. I always mess this dish up thanks to my guess work.. A post card for you dear at:
http://threemangoes.blogspot.com/2008/09/peruvian-food-note-of-appreciation-and.html
September 23rd, 2008 at 3:48 pm
I just don’t understand how people can dislike baingan. I can’t live without it. This recipe looks lovely, thanks!
September 24th, 2008 at 4:57 am
Wow thnks for reminding me of this….it has been ages i haven’t made this…we call it nut baingan(coz peanuts are used ..i guess so)the way we make doesnt have much of gravy..but the idea is superb……
September 24th, 2008 at 11:06 am
Brilliant blog.
And lovely recipe. Will try it with capsicum..mom doesn’t like baingan too much. Hope it tastes great.
September 25th, 2008 at 9:16 am
I love anything with poppy. Baigan with poppy is a real delicacy. Thanks for the recipe.
September 27th, 2008 at 5:12 pm
This looks excellent! I am definitely bookmarking this to try soon
October 8th, 2008 at 4:57 am
Mona, this looks so grand. I just love that thick gravy. thank you for the entry!
October 13th, 2008 at 2:57 pm
This looks delicious!!!! A great entry to the mingle, thank you!
October 20th, 2008 at 7:40 am
Wow – that is such a delicious dish and beautiful entry!! thanks:)
October 21st, 2008 at 12:30 pm
lovely, some time back i had tried this recipes and today i realised where i was wrong. what was my mistake? now i corrected it and will try again as per ur authentic method. thanks
November 12th, 2008 at 5:22 pm
Dear Mona,
Thanks a zillion for sharing this wonderful recipe with us. I had made this for dinner tonight. I have always known this dish as stuffing brinjal with the masala. Here the brinjal gets stuffed by itself;) joking…
It’s an amazing gravy, not difficult to make even though the recipe has frying, grinding. And the proportion listed is precise… truly authentic!
November 16th, 2008 at 12:41 pm
Dear Mona,
Writing just to thank u.Thanks a lot for the fab recipes u have posted.Have tried ur Baghare Baingan and Amchur wale kofte. Both have been delicious to say the least.Thanks for the wonderful blog. Allah hafiz
February 26th, 2009 at 12:48 pm
recently made ur recipe
was so good
thanks
u have a great collection
of recipes
keep it coming
June 14th, 2010 at 5:51 am
Im not sure if you know, but your content has been copied here – facebook.com/photo.php?pid=231308&id=114185471940556
Madhuri, thanks for letting me know.