Baghara Baingan – known as Baingan ka Khatta as well – is a famous dish in Hyderabad and Bangalore, especially paired with Mutton Biryani, Dum Pukht Biryani or Vegetable Biryaniand is served at weddings. Another similar accompaniment is Mirchi Ka Salan. I’ve tried to prepare Baghara Baingan recipe a few times, and this one is spot on. That’s why its here 🙂 Try it!
2 tbsp oil
1 medium onion, finely chopped
1 tsp poppy seeds
1 tsp sesame seeds
4 tbsp oil
1 medium onion, sliced
1 tbsp ginger-garlic paste
2 tsp zeera-methi powder
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp salt
4 medium tomatoes, pureed
3 dried red chillis
1 tsp black peppercorns
6 curry leaves
6 tbsp tamarind pulp
1 tsp ground fresh coconut
2 tbsp chopped coriander leaves
4 green chillies
Cut the brinjals into quarters half way. Fry in about 2 tbsp oil for a few minutes till the color changes and the brinjals soften. Turn the brinjals to fry on all sides. When done, keep aside.
Fry the paste ingredients till the onions turn pink. Keep aside to cool. Blend to a paste.
Heat oil in a heavy pan and fry the sliced onions until golden brown. Add the ginger-garlic paste and fry for a few seconds.
Add in the spice powders and the pureed tomatoes. Stir.
Add the blended paste and let it simmer. Add the red chillies, peppercorns, and curry leaves. Stir and let it simmer for about 5-6 minutes.
Add the fried aubergines and cook till tender.
Pour in the tamarind pulp and cook the gravy for about 10-15 minutes.
Blend in the coconut paste and stir. Add the chillies and coriander leaves and simmer till the oil separates.