• windhukitchen

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

Ingredients:

  • 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

  • ½ Onion

  • 2 Small Pieces Ginger

  • 3 Cloves Garlic

  • ½ Teaspoon Turmeric Powder

  • 1 ½ Teaspoon Chili Powder

  • 1 Teaspoon Salt

  • 1 Bay leave

  • Coriander Leaves

Method:

  1. 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.

  2. Cut the baigan as shown and stuff the masala.

  3. Heat 1 tablespoon oil, add 1 bay leave, and stuffed masala.

  4. Cover the lid and cook for 5 minutes.

  5. Add remaining masala, 1 cup water, and mix well.

  6. Cook for 5 minutes and mix occasionally.

  7. Once the oil separated turn off the stove and garnish with coriander leaves.


Watch the Video for Procedure:


© 2020 by Windhu Kitchen

Homemade Cooking|Cooking Recipes|Indian Recipes
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