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Creamy Baingan | Bagara Baingan | Baingan Masala

2021-02-18
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m
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Nutritional Info

This information is per serving.

  • Calories

    389
  • Carbohydrates

    25g
  • Fat

    26g
  • Protein

    13g
  • Serving Size

    100g
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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.

Ingredients

  • 6-7 Egg Plants
  • 1/3 Cup Peanuts
  • 3 Tablespoons Oil
  • 1/4 Cup Cashew nuts
  • 2 Tablespoon Sesame
  • 1/2 Teaspoon Methi Seeds
  • 1 Tablespoon Coriander Seeds
  • 1/4 Cup Dry Coconut
  • 1/2 Onion
  • 2 Small Pieces Ginger
  • 3 Cloves Garlic
  • 1/2 Teaspoon Turmeric Powder
  • 1 1/2 Teaspoon Chili Powder
  • 1 Teaspoon Salt
  • 1 Bay leave
  • Coriander Leaves

Method

Step 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.

Step 2

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.

Step 3

Cut the baigan as shown and stuff the masala.

Step 4

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

Step 5

Cover the lid and cook for 5 minutes. Add remaining masala, 1 cup water, and mix well.

Step 6

Cook for 5 minutes and mix occasionally.

Step 7

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

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