Creamy Baingan/Bagara Baingan/ Baingan Masala

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.

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Cuisine: Indian. Course: Main Serves: 4

Prep Time: 10 Min Cook Time: 30 Min Total Time: 40 min.

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Nutritional Info: Serving Size: 100g

Calories: 389 Carbs: 25g. Fat: 26g. Protein: 13g

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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: