Hyderabadi Baghare Baingan | Bagara Baingan Recipe | Eggplant Masala | Chef Girish Joshi

eggplant

💰Cheaper: zucchini

Zucchini provides a similar texture and is often less expensive.

fresh coriander

💰Cheaper: parsley

Parsley can be used for a similar flavor profile at a lower cost.

Wash the brinjals thoroughly, dry them and slit them as shown in the video. Fry them in the oil and keep them aside.

Dry roast the ingredients from the Dry masala till they are fragrant. Keep them aside to cool.

Saute onions in oil till golden brown in colour. Keep them aside to cool.

Grind Masala paste, not too smooth, with sauteed onions, roasted dry masala and little water.

Heat oil in a Kadai, add cumin seeds, mustard seeds, fennel seeds, onion seeds, fenugreek seeds, curry leaves, and dry red chillies and saute for a few seconds.

Add turmeric powder, ginger and garlic paste to the pan and saute for a minute on medium heat.

Add Masala paste, and red chilli powder and saute on medium heat till oil separates from the sides.

Add water, salt, jaggery, and tamarind pulp to the pan and cook on medium heat for another 8 - 10 minutes.

Add fried brinjals to the pan, mix gently and cook for another 7-8 minutes till the brinjals are cooked completely and the consistency of the sauce is to your liking.

Finish the dish with some chopped green chillies and chopped coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary