Creamy Baingan | Bagara Baingan | Baingan Masala
2021-02-18- Cuisine: Hyderabadi, Indian
- Course: Main Course
- Skill Level: Advanced
-
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- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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Nutritional Info
This information is per serving.
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Calories
389 -
Carbohydrates
25g -
Fat
26g -
Protein
13g -
Serving Size
100g
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.