Bagara Baingan

• Nutrition Information (Estimated per serving): Calories: 350-400 kcal | Protein: 9g | Carbohydrates: 25g | Fat: 30g

• The Story Behind Bagara Baingan (History):

  Bagara Baingan is a royal and iconic eggplant dish from the Hyderabadi cuisine of Telangana. "Bagar" means tempering. It was a celebrated dish in the courts of the Nizams. The curry is characterized by its rich, creamy, and nutty gravy made from a paste of peanuts, sesame seeds, and coconut, balanced with the tanginess of tamarind.

  

  
  

• Ingredients (English):

• 8-10 small Eggplants (Brinjals)

• For Masala Paste: 2 tbsp Peanuts, 2 tbsp Sesame Seeds, 2 tbsp Grated Dry Coconut, 1 tsp Cumin Seeds, 1 tsp Coriander Seeds.

• For Gravy: 3 tbsp Oil, 1 tsp Mustard Seeds, 1 large Onion (finely chopped), 1 tbsp Ginger-Garlic Paste, 2 tbsp Tamarind Pulp, 1 tbsp Jaggery, Spices (turmeric, red chili powder, salt).

• Method (English):

• Prep Eggplants: Slit the eggplants, keeping the stem intact. Lightly fry them in oil until the skin blisters.

• Masala Paste: Dry roast the masala ingredients and grind to a fine powder.

• Make Gravy: Heat oil, add mustard seeds. Sauté onions until golden. Add ginger-garlic paste, the ground masala powder, and other spices. Cook for 2 minutes.

• Simmer & Finish: Add 2 cups of water, tamarind pulp, jaggery, and salt. Bring to a boil. Gently place the fried eggplants into the gravy. Cover and simmer for 15-20 minutes.

Pro Tips & Fun Facts (Tidbits):

• EN: The heart of this dish is the freshly ground masala paste. Dry roasting each component (peanuts, sesame, coconut) separately until fragrant brings out the maximum flavor. Frying the eggplants before adding them to the gravy is a crucial step that helps them hold their shape.

  
  

  Instant Pot Method:

• EN: Use "Sauté" to fry the eggplants, then remove. In the same pot, make the gravy. Return the eggplants, add 1.5 cups of water, and pressure cook on "High" for 5 minutes. Quick Release.

• Air-Fryer Method (For Eggplants):

• EN: Slit the eggplants, toss with oil, and air fry at 380°F (190°C) for 10-12 minutes until tender. Add to the finished gravy.