Hyderabadi Baghare Baingan Recipe | Authentic Shahi Baghara Baingan Recipe by Purnima NigamFor Love

This Hyderabadi Baghare Baingan Recipe | Authentic Shahi Baghara Baingan Recipe | Hyderabadi Style by Purnima Nigam For Love Passion For Food is such a great recipe for food lovers that if you make this dish as per the given recipe you and your family and friends would love to have it again and again and would highly appreciate you for the dish. 🍆 Hyderabadi Baghare Baingan Recipe Serves: 4–5 🛒 Ingredients For the brinjals 500 g small round brinjals (baingan) Oil for shallow frying For roasting and grinding ¼ cup peanuts 2 tbsp white sesame seeds 2 tbsp dry coconut (desiccated coconut or sliced dry coconut) 1 medium onion, sliced 4–5 dry red chillies (adjust to taste) Other ingredients 2 tbsp oil ½ tsp mustard seeds ½ tsp cumin seeds 8–10 curry leaves ½ tsp turmeric powder 1 tsp Kashmiri red chilli powder 1 tsp coriander powder ½ tsp cumin powder ½ tsp garam masala Small piece jaggery or 1 tsp jaggery powder 2–3 tbsp tamarind pulp Salt to taste 2–2½ cups water Fresh coriander for garnish 👩‍🍳 Authentic Method 1. Prepare the brinjals Wash the small brinjals and keep their stems intact. Make a deep cross cut from the bottom, but do not cut all the way through. 2. Fry the brinjals Heat oil and shallow-fry the brinjals on medium heat until they become soft and lightly golden. Remove and keep aside. 3. Roast the masala In a dry pan, roast separately or together: peanuts sesame seeds dry coconut Remove. In a little oil, sauté sliced onion and dry red chillies until the onion turns golden brown. Let everything cool, then grind with a little water into a smooth, thick masala paste. 4. Make the gravy Heat 2 tbsp oil in a wide pan. Add: mustard seeds cumin seeds curry leaves When they splutter, add the ground masala paste and cook on low-medium heat for 8–10 minutes, stirring regularly, until the masala becomes aromatic and oil begins to separate. Add: turmeric Kashmiri chilli powder coriander powder cumin powder salt Mix well. 5. Add tamarind Add tamarind pulp, jaggery and water. Mix until you get a rich, medium-thick gravy. 6. Cook the baingan Gently add the fried brinjals. Cover and cook on low heat for 15–20 minutes. Occasionally spoon the gravy over the brinjals. Cook until they are soft and fully coated with the rich masala. 7. Final touch Add garam masala and fresh coriander. Your rich, tangy, nutty and authentic Hyderabadi Baghare Baingan is ready! 😋🍆 🍚 Best served with Hyderabadi biryani Plain rice Jeera rice Roti or naan If you like it please don't forget to like, share and subscribe to my Channel and press the bell icon too. Thank you.