Cook's Hideout: Bagara Baingan (Hyderabadi Baby Eggplants in Peanut-Coconut Gravy)

September 03, 2013

Bagara Baingan (Hyderabadi Baby Eggplants in Peanut-Coconut Gravy)

Blogging Marathon# 32: Letter B
Theme: A-Z Vegetarian Dishes from Andhra Pradesh
Dish: B for Bagara Baingan (Baghare Baingan)
Letter B stands for veggies like Beerakaya (ridgegourd), Bendakaya (lady's finger/ okra) and one of my favorite greens Bachalikura. B is also for Bellam or jaggery, a unrefined sweetener that is used widely in both savory and sweet dishes in A.P. 
With so many B's to choose from, I ended up choosing a dish that is very close to my heart (and tummy) and the city I'm from, Hyderabad. Hyderabadi cuisine is very famous for its Biryanis and other rich and delicious Mughal & Nizam influenced dishes. So being an eggplant lover, I couldn't think of anything else other than Bagara Baingan for the letter B. 
Bagara Baingan (Hyderabadi Baby Eggplants in Peanut-Coconut Gravy)
This dish used to be a part of almost all of the wedding menus and other functions. But there seems to be a change of trend these days and my beloved bagara baingan is hardly ever made. Which means it is time to make it right at home. I already posted my mom's recipe here. Today's recipe is adapted from 660 Curries by Raghavan Iyer.
Bagara Baingan (Hyderabadi Baby Eggplants in Peanut-Coconut Gravy)
Ingredients:
Baby Eggplants - 12 small, slit them ¾s of the way through by making an 'X'
Peanuts - ½cup (use the ones without skins, if available)
Sesame seeds - 2tbsp
Poppy seeds - 1tbsp
Whole Coriander seeds - 1tsp
Dry grated coconut - ½cup
Red Onion - 1 small, thinly sliced
Kashmiri red chili powder - 2tsp (or mix 1tsp cayenne with 1tsp sweet paprika)
Turmeric - ½tsp
Cumin seeds - 1tsp
Dry red chilies - 4, stems removed
Ginger + garlic paste - 2tsp
Tamarind paste - 2tbsp
Salt - to taste

Bagara Baingan (Hyderabadi Baby Eggplants in Peanut-Coconut Gravy)
Method:
  • Heat a large skillet on medium-high heat. Sprinkle in the peanuts and cook, stirring constantly until they turn lightly brown, about 3-4 minutes. Transfer them to a medium-size bowl.
  • Next sprinkle the sesame, poppy and coriander seeds into the same hot skillet and cook, stirring constantly, until they turn reddish brown and fragrant, about 1-2 minutes. Add the seeds to the peanuts.
  • Add the grated coconut to the skillet and toast until lightly browned, about 30 seconds. Add this to the peanut-spice mixture.
  • Heat 2tbsp oil to the skillet; add onions and stir fry until they turn lightly browned all over, about 7-10 minutes. Place these onions with the oil that's leftover on the peanuts mixture. Let cool slightly, then grind into a thick paste along with 1 cup of water, red chili powder, salt and turmeric.
  • Heat 2tbsp oil in the skillet over medium heat. Add the eggplants and cover and cook until their skins blister and they are fork-tender, about 12-15 minutes. Transfer the eggplants to a plate.
  • Heat 2tbsp oil in the same skillet, add cumin seeds, curry leaves and the dry red chilies. Cook for 5-10 seconds. Immediately add ginger+garlic paste and cook for 1-2 minutes or until the paste turns light brown and has absorbed the colors and aromas from the skillet.
  • Now add the peanut-coconut paste along with ½cup of water. Add the eggplants and mix gently to coat them with the sauce. Reduce the flame to medium-low; cover the skillet and simmer, stirring occasionally, until the eggplants have absorbed the flavors from the gravy, about 5-10 minutes. Serve hot with steamed rice or bagara rice or roti.
Bagara Baingan (Hyderabadi Baby Eggplants in Peanut-Coconut Gravy)

Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.

Previously on this Series:
A for Aava Pettina Aratikaya Kura
Signature

26 comments:

  1. Bagara Baingan looks delicious ! I just need few Chapatis or Paratha to finish that ...

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  2. Stunning pictures ..Looks like my family has to come over as house guests for the whole month :) !!

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  3. I love peanut base gravy.. I used to do this very often but it has been a while since made this.. Super clicks and tempting

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  4. that is too good!!! love the pictures too!!!

    Sowmya

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  5. This baingan curry looks perfect.

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  6. Pavani, its interesting how you managed to have two words with the same letter..the gravy looks so tempting..

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  7. The baby aubergines look so delicious. I have book marked the recipe to try soon.

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  8. Ooooh Pavani, this looks so gorgeous! But I'm not a great baingan fan. Will have to replace it with some other veggie. Though people do tell me I'm missing something!

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  9. Bagara baingan looks absolutely creamy and highly inviting, my all time favourite.

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  10. you know my feelings about eggplant so I wont elaborate but the gravy sounds awesome

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  11. I love brinjal and this is promptly being bookmarked.
    Btw, Bachalikura link does not work...

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    Replies
    1. Thanks PJ. I fixed the link for Bachalikura now. Thank you for letting me know.

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  12. I once saw the recipe in a TV show but never got a chance to try it. You have tempted me to try. It looks so inviting...

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  13. I love brinjals in any form and your recipe sounds awesome. I have another one which is a little different. I shall try this once I am home.

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  14. A treat for eggplant lovers. I was kind of guessing between this dish because I know that you love eggplants and bangala dumpa. :)

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  15. Looks so good pavani! Love the recipe :)

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  16. I love baingan too and your clicks are tempting me!

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  17. Tempting clicks..and a flavorful dish..wish could grab some.

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  18. what a stunner of a recipe - and delicious gravy too :) we are not that into eggplants, but this looks worth a real try !

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  19. Your pics are so stunning I am finding it difficult to concentrate on the recipe.Seriously with a stunner of a recipe you should not be allowed to post equally stunning pics. Will come back after i munch on something and read the recipe.

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  20. I tried commenting after I had my snack but there was connectivity problems. I love the recipe Pavani its awesome.

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  21. Lovely recipe. I stopped making brinjal dishes as no one else at home likes it. Should ask them to look at yours for lil inspiration. ;)

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  22. The baingan looks good and the clicks are great...

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  23. Scrumptious Curry..Looks very appealing..

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