This is a recipe for Hyderabadi Style Bagara Baingan (Brinjal). This is a main course item serverd along with Rotis or Rice. In Hyderabad this dish is very popular and famous for its own unique taste and flavor.
12 Small round sizes Brinjal
7-8 Red Chilies
1 Cup Coconut
1 Table spoon Coriander seeds
7-8 Petal Garlic
1 Table spoon Til [Sesame Seeds]
2 Big size Onion (Cut into fine pieces)
¼ Cup Tamarind puree
Jaggery to taste
1 Tea spoon Rai
1 Tea spoon Turmeric
4-5 Green Chilies
Til Oil [ Sesame Seeds]
Salt to taste
First wash the Brinjal and cut it from center. Heat the oil and deep fry the Brinjal till color change into Red then keep aside.
Heat 1 Tea spoon oil in frying pan add Coriander seeds, Red Chilies, Garlic and fry for 2 minutes and keep aside.
Then in that pan fry onions till color changes into light brown and keep aside. Then fry the coconut till color change into light pink and keep aside.
Fry the Til for about 1 minute and keep aside.
Grind all the above ingredients separately.
Heat 1 table spoon oil add all the above grounded items and fry for 2 minutes, then add Tamarind, Brinjal ½ cup water and Salt cook for 5 minutes add Jaggery and cook for 2 -3 minutes.
Heat the Ghee in a separate utensil add Rai, Turmeric and Kadipatta after that put it in to Brinjal and mix it nicely. Serve hot with Rice / Chapatti.
The Marathi language Bagara Baingan recipe is published in this – Article