Hyderabadi Bagara Baingan Ka Salan Masala Recipe
Bagara baingan is a hyderabadi side dish for biryani.
Ingredients
- 2 tablespoon oil
- 2 teaspoon cumin seeds
- 2 teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 5 - 6 dried red chillies
- 7-8 curry leaves
- 8 - 10 brinjals slit into + form
- 1 tablespoon ginger garlic paste
- salt to taste
- 2 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 2 teaspoon coriander powder
- 1 to mato
- 1 large lemon size tamarind extracted pulp
- 1 tablespoon coriander leaves for garnishing
For the masala:
- 1 tablespoon peanuts
- 1 tablespoon desiccated coconut cut into pieces
- 1 tablespoon sesame seeds
- 2 medium sized onions sliced
Instructions
- Firstly cut the brinjals into + form and put them in salt water.
- Dry roast peanuts, coconut, sesame seeds separately and allow it to cool.
- In a pan, add onions, smear little oil and roast them for a minute.
- Make a fine masala paste of all the roasted ingredients which are peanuts, coconut, onions, sesame seeds and put it aside.
- In a cooking pot, add oil and heat it, add cumin seeds, mustard seeds and allow them to crackle.
- Add fenugreek seeds, dried red chillies, saute well, add curry leaves.
- Add the brinjals/eggplant/baingan and fry them well until the color of the baingan changes.
- Add ginger garlic and saute well for few minutes.
- Add the masala paste into it, mix well.
- Add salt, red chilli powder, turmeric powder, coriander powder, mix well and cook the masala until oil appears at the corners.
- Add the tamarind extracted pulp and stir well.
- Add water if required and salt too.
- Add tomato which is cut into two halves.
- Cook the whole bagara baingan ka salan until the gravy thickens and oil appears.
- Garnish with coriander leaves.
- Serve hot with roti or rice.
Nutrition
Nutrition Facts
Hyderabadi Bagara Baingan Ka Salan Masala Recipe
Amount Per Serving
Calories 320
* Percent Daily Values are based on a 2000 calorie diet.
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