Creamy Baingan/Bagara Baingan/ Baingan Masala
Updated: Sep 22
Hyderabadi Bagara Baingan/Masala also known as Nune Vankaya Kura in Telugu is a popular vegetarian dish from Hyderabad. The fried pieces of eggplant simmered in a rich peanut coconut based gravy is a perfect accompaniment with rice.
Cuisine: Indian. Course: Main Serves: 4
Prep Time: 10 Min Cook Time: 30 Min Total Time: 40 min.
Nutritional Info: Serving Size: 100g
Calories: 389 Carbs: 25g. Fat: 26g. Protein: 13g
6-7 Egg Plants
1/3 Cup Peanuts
3 Tablespoons Oil
¼ Cup Cashew nuts
2 Tablespoon Sesame
½ Teaspoon Methi Seeds
1 Tablespoon Coriander Seeds
¼ Cup Dry Coconut
2 Small Pieces Ginger
3 Cloves Garlic
½ Teaspoon Turmeric Powder
1 ½ Teaspoon Chili Powder
1 Teaspoon Salt
1 Bay leave
Heat 1 tablespoon oil, add 1/3 cup peanuts, 1/3 cup cashews, 2 tablespoons sesame, 1/4 teaspoon methi seeds, 1 teaspoon coriander seeds, 1/4 coconut, and sauté everything well. Transfer it to the jar. Add 1/2 onion, 2 piece ginger, 3 cloves garlic, 1/2 teaspoon turmeric powder, 1 1/2 teaspoon red chili powder, 1 teaspoon salt, 1/2 cup water and make a fine paste.
Cut the baigan as shown and stuff the masala.
Heat 1 tablespoon oil, add 1 bay leave, and stuffed masala.
Cover the lid and cook for 5 minutes.
Add remaining masala, 1 cup water, and mix well.
Cook for 5 minutes and mix occasionally.
Once the oil separated turn off the stove and garnish with coriander leaves.
Watch the Video for Procedure: