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Bagara Baingan/Hyderabadi Bagara Baingan - Andhra Pradesh Delicacy

 

April month is a special for the Blogging Marathon group and its going to be a mega marathon.We will be posting it for 30 days.
For this mega marathon Valli chose the theme Indian states so this whole month,mega marathoners will be showcasing the dish popular in Indian states in alphabetical order.

In this moment I would like to share that my blog has crossed million hits last week and like to thank all my readers and fellow bloggers to achieve this.The event Blogging Marathon keeps me active in blogging and a special thanks to Srivalli for this wonderful event.

Today is the day1 and the state in Andhra Pradesh which is quiet famous for spicy foods,pickles and powders.As this state cultivates lots of chillies the influence will be in their food culture.
The city of Hyderabad  is ruled by the Muslim Nizams,lots of rich and royal dishes such as dum biriyani,double ka meetha,kubhani ka meetha are very famous in this state.
The traditional vegetarian Andhra Bhojam includes rice,podi,dal,pulusu,veppudu,kura,saaru,pachadi and pickle.

Coming to today's recipe is Bagara Baingan, a very famous curry in Andhra cuisine often served as an accompaniment for biriyanis and rotis.


Basic Information
Preparation Time 15 minutes
Cooking Time 25 minutes
Serves 3

Ingredients

IngredientQuantity
Small round eggplant/kathirikkai7-8
Onion(finely chopped)1(medium size)
Garam Masala powder1//4tsp
Tamarind/pulismall lemon size
Salt11/2 tsp
Oil3 tbs
Curry leaves/karivepillai1 sprig
Coriander leaves/kothamallifor garnishing
Turmeric powder/manjal podi1/4 tsp

To roast and grind

IngredientQuantity
Peanuts/verkadalai3 tbs
Coriander powder/dhaniya podi1 tbs
Cumin seeds/jeeragam1/2 tsp
Coconut(grated)2 tbs
Dried Red chilly/varamilagai5-6
Sesame seeds/yellu1 tbs


For the tempering

IngredientQuantity
Cumin seeds/jeeragam1/2tsp
Fenugreek seeds/vendhayam1/8tsp
Asafoetida/perungayama pinch


Method

  • Heat the pan and roast the peanuts,cumin seeds and red chilly to a golden color or till a nice aroma comes out.Now add the grated coconut and fry it till golden,finally add the sesame seeds and fry it.Put off the flame,add the coriander powder and mix it well.Grind it to a bit coarse paste with water,extract the tamarind and keep it aside.
  • Now trim the stalk of the eggplants and make slits on it.Now heat a pan add around 2 tsp of oil and fry the egg plants in a medium flame till it gets tender.Set it aside.
  • In another pan heat the remaining oil and crackle the cumin and fenugreek seeds,add the curry leaves.Add the chopped onion and saute it till it becomes transparent.Add the ginger and garlic paste and fry it for a minute.
  • Add the tamarind water and let it boil for a minute,now add the ground paste and mix it well.Add around a cup of water and let the mixture boils in a medium flame for 5 minutes.
  • Add the eggplants and let it simmer for another 5 minutes and the mixture gets thick.Stir in between couple of times.
  • Finally sprinkle the chopped coriander leaves and garam masala powder,put off the flame.
Bagara Baingan is ready.


Serve it with rice,biriyani or roti.


Enjoy..................................................................


  • Instead of coriander powder,whole coriander can be roasted and used.
  • Use even sized brinjals/eggplants to get cooked well.
  • After adding the ground paste mix it well otherwise it may stick to the bottom.






Sumber http://www.naliniscooking.com
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