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We hope you got benefit from reading it, now let’s go back to hyderabadi bagara baingan recipe. You can cook hyderabadi bagara baingan using 18 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to prepare Hyderabadi Bagara Baingan:

1. Provide 400 gm Small variety Eggplant/Brinjal
2. Prepare 4 tbsp Peanut Oil
3. Use 1/2 tbsp Mustard Seeds
4. Prepare 1/4 tbsp Fenugreek Seeds
5. Provide 15-20 Curry Leaves
6. Provide 2 tbsp Tamarind Paste
7. Get 1 tbsp Jaggery
8. You need 1 tbsp Kashmiri Lal Mirch
9. Provide to taste Salt
10. Provide 1 cup Chopped Onion
11. You need 1 Chopped Ginger
12. Get 6 Garlic Cloves
13. Get 1/2 cup Grated Fresh Coconut
14. Provide 1/4 cup Peanuts
15. You need 2 tbsp Sesame Seeds
16. Use 1 tbsp Poppy Seeds
17. Provide 4-6 pcs Dry Red Chilli
18. You need 1 tbsp Coriander Seeds

Instructions to make Hyderabadi Bagara Baingan:

1. Half cut eggplant from both ends. Take oil in a pan. Flame should be medium.
2. Shallow fry eggplants till golden brown colour.
3. Step-1. Dry roast all ingredients now add Ginger, Onion, Garlic Cloves
4. See photos as shown.
5. Step-2. Dry roast Coconut Powder till it become golden brown.
6. Add Coconut Powder, Peanuts, Coriander Seeds.
7. Add to dry roast - Poppy Seeds, White Sesame Seeds, Whole Red Chilli.
8. Dry roast it.
9. Step-3. Grind the mixture.
10. Take Peanut oil in a pan. Shallow Fry Mustard Seeds, Fenugreek Seeds, Curry Leaves until it Crackles.
11. Add the mixture prepared in Step-3. Add little water to avoid burning of mixture.
12. Roast this mixture till oil gets separate.
13. Add Tamarind Pulp and Jaggery at this stage. Start adding spices - Kashmiri Lal Mirch, Salt.
14. Add water to the mixture so that consistency become thin.
15. Now add fried eggplant to this gravy. Cook until gravy become thick.
16. You can also add eggplant later before serving. It's your choice.
17. Serve hot.
18. Notes: - 1. You can use variety of Eggplant to make this recipe. - 2. To make it even richer and healthier you may add almond and cashew nuts in the paste. - 3. Make sure the masala paste is very smooth. - 4. Do not use water while grinding otherwise it will take a long time for the masala to fry properly. - 5. Add the Eggplants in the gravy just before serving. You can top the gravy with fried eggplants and not mix them up like how I have done in the video

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