Tuesday, April 01, 2014

Hyderabadi Bhagara Baingan

We are starting our Mega Marathon today, yes from today we will be posting regional special of indian states everyday. Rightly named as Indian Food Odyssey, we have virtually traveled the length and breadth of our Nation, to bring the culinary treasures of this culturally rich land. The thought process of this started towards the end of 2013, many of us have started researching and cooking from that time. A lot of research has gone in to pick one particular dish from each state and needless to say we had a tough time. Hope you all enjoy what we present to you!!!
The First day, we begin with Andhra-pradesh, the cuisine of Andhra Pradesh is one of the spiciest of all Indian cuisines. There are many variations to the cuisine based on geographical regions, caste and traditions. Rice is the staple food and is used in a wide varieties of dishes.
Pickles and chutneys, locally known as thokku and pachadi in Telugu, are popular in Andhra Pradesh, many varieties of pickle and chutney are unique to the State. Chutneys are made from practically every vegetable including tomatoes, brinjals (eggplant), and roselle (Gongura). Aavakaaya (mango pickle) is probably the best known of the Andhra Pradesh pickles.
I chose to make the famous hyderabadi bhagara baingan. Hyderabadi cuisine is highly influenced by Mughlai and to some extent by French, Arabic, Turkish, Iranian and native Telugu and Marathwada cuisines.Other popular native dishes include nihari,chakna, and the desserts qubani ka meetha, double ka meetha and kaddu ki kheer. 
Though the name looks big, the bhagara baingan is such a flavorsome dish with minimal spices. The sesame and tamarind plays the flavoring role in the dish, i actually made this dish thrice to finally get a picture, coz everytime i make, it vanishes before i can save some for the lens.

Recipe Source : Tarla Dalal 
Ingredients
8 to 10 brinjals/eggplants
1/4 tsp mustard seeds
1/4 tsp fenugreekseeds/methi seeds
1/4 tsp nigella seeds/kalonji
8 to 10 curry leaves
3 green chillies, slit lengthwise
4 tbsp oil
1/4 tsp turmeric powder 
salt to taste
To Roast & Grind
2 tbsp white sesame seeds 
2 tbsp grated coconut
2 tbsp raw peanuts
1 tsp chopped ginger 
1 tsp garlic, chopped
1 medium onion, chopped 
1 tsp coriander seeds
1 tsp cumin seeds 
4-5 red chilies
1 tsp tamarind (imli) pulp

For the garnish
2 tbsp chopped coriander (dhania)
Method
  • Slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside.
  • Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a pan and dry roast them over a slow flame till the flavors are released and the ingredients are lightly browned.
  • Add coriander seed, cumin seed,red chillies, saute for another minute or two.Take it off the flame,let it cool, add tamarind paste and grind it to a smooth paste using ½ cup water. Keep aside.
  • Heat the oil in a deep bottomed pan, add the mustard seeds, fenugreek seeds and nigella seeds.
  • When they crackle, add the brinjals, curry leaves and green chillies and sauté over medium heat for a couple of minutes. Remove and keep aside.
  • In the same pan, add the coconut and sesame paste and cook till the mixture leaves the sides of the pan.
  • Add the cooked brinjals, ½ cup of water and salt and cook covered over a slow flame till the brinjals are soft. Garnish with fresh coriander leaves and serve hot with roti's.











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Andhra Pradesh


   
   

25 comments:

  1. Looks awesome Priya..what lovely pictures you have to accompany your post!

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  2. Yes,, it is one popular dishes from Hyderabad cuisine is often on the menu at many parties.

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  3. very authentic and such a popular one!!!!! yummmmm

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  4. definitely a super dish. Nice and yumm..

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  5. wow very very tempting bhaara baingan :) looks very delicious and wonderful clicks !!

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  6. Looks lovely. Would love to try this sometime.

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  7. Wish i could invite myself to your place, such a droolworthy bhagar baingan, cant take off my eyes from the last click.

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  8. Looks fabulous ! It's tempting me to try some now....

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  9. Beautiful clicks that tempt you to dig in that bowl right away. Looks real delicious Priya.

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  10. the minute someone says Hydrabad, things that come to mind is biriyani, mirchi ka salan, bagara baingan and shahi tukra....all so yumm and takes the Hydrabad stamp. The baingan looks nice, I too wanted to try this one, but ended up with a coriander version.

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  11. Looks so nice and I love that last pic.Good one Priya :)

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  12. Very inviting, Priya. My husband would love to grab the plate :)

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  13. I hate eggplant but the list of spices to roast and grind is my kind of combination and sounds delicious albeit with another vegetable :)

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  14. I love eggplant and this is one dish that I want to try badly! Love the masala ingredients. Cannot wait to read the rest of your posts :)

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  15. Lovely brinjal curry & looks too inviting. Very fab dish.

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  16. My absolute favorite dish. Looks perfect. Love that little Charminar in the background :-)
    Looking forward to your posts this month.

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  17. this is one of my favorite and the colors are looking wonderful

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  18. Mmmmm! I love this. I must try this. brtween you and Nandini I am crazy about this dish now.

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  19. This is the one eggplant dish that I love. Yours looks delicious and the pictures are lovely.

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  20. Same pinch..Such a flavorful curry..My all time favorite eggplant dish,looks so delicious and tempting...

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  21. Amazing photos Priya. Bahara Baingan looks so inviting...

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  22. Delicious bhagara baingan and looks great with chapati

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  23. loving this version of bhagara baingan! perfect with rotis or rice

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  24. Lovely start and stunning pics Priya.

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Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!

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