Bagara Baingan | Hyderabadi Bagara Baingan

Bagara Baingan recipe with step by step photos.This recipe is so special for me as it always reminds the complements that I receives from my brother when I had prepared this dish for him last year.We had visited my brother n sil during Chirstmas last year and we had spent almost 3 weeks together.We had a great time shopping,eating,exploring Singapore.Everytime I cook I always get appreciation from my family,but impressing my brother is a big deal for me as he himself is a great cook and can whip out some amazing dishes.He actually liked this curry which I made and I was so happy to see my brother's response just for a change instead of his usual criticism.He liked it a lot and told me with a big smile on his face " why don't you start a restaurant??".uuuumph..thats a great complement right??

Now coming to the recipe,everyone has their own version with slight variations.I have tried so many versions and finally settled on this one because of its amazing taste.I always prepare this with jolaga rotti(jowar rotti) as it pairs very nicely.Sometimes I prefer this with the BILAVALIGE(rice flour rotti) or normal wheat flour roti.This will be definitely a hit in the parties too.

Here is how to make bagara baingan recipe with step by step photos.

Bagara Baingan Recipe:

Serves 3-4 | Author: Prathibha

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: Andhra | Category: Main course-Side dish

Ingredients:

10-12 small Black Brinjals(slit with a cross)

2 Onions sliced

3/4" Ginger

4-5 Garlic pods

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

a sprig of Curry leaves

1/3 tsp Turmeric powder

2 tbsp Tamarind pulp(extracted using hot water)

a pinch of Sugar

2 tsp powdered Jaggery(optional)

1 tbsp chopped fresh Coriander leaves

2 tbsp Oil

Salt,to taste

To grind:

1/4 cup Groundnuts

2 tsp white Sesame seeds

2 tbsp grated Dry coconut

1 tsp Fried gram, optional

4-5 Red chilies

1 tbsp Coriander seeds

1/2 tsp Cumin seeds

3-4 Cloves

1" Cinnamon

1-2 green Cardamom(elaichi)

Method:

• Heat oil,fry half the portion of sliced onions(add a pinch of sugar while frying),add ginger and garlic to it and fry for a minute and cool the mixture.

• Dry roast all the spices- coriander seeds,cumin seeds,cloves,cinnamon,cardamom and red chilies together and remove them and keep them aside.Dry roast ground nuts until brown in color and then add sesame seeds,dry coconut and fry for a bit.You can use the groundnuts with skin or you can remove the skin.

• Grind all the roasted spices with groundnuts,sesame seeds, dry coconut and fried gram to a fine powder and then add the fried onion mixture and grind it again to a smooth mixture.

• Heat oil in a wide bottomed pan and add the slit brinjal and fry for 2 minutes,cover it with a plate and pour water over it and cook for 12-15 minutes until the brinjals are completely soft,remove the brinjals and keep them aside.
• In the same pan heat oil and crackle mustard seeds and cumin seeds and then add the remaining onions and curry leaves and fry until pink,add the ground mixture,turmeric,salt and fry nicely until the mixture leaves the oil.

• Add the jaggery and tamarind pulp and 3/4 cup of water(according to the required consistency) and let it come to a boil.
• Now add fried brinjals and mix.Cover it and cook for 7-8 mins until thick.

• Garnish with chopped coriander leaves.

Serve hot with Jolaga rotti(jowar rotti)/ plain akki rotti(rice flour roti)/ Roti/Chapathi.

Notes:

1. You can add few baby potatoes or potatoes cut into wedges and fry them along with the brinjals.
2. You can even use fresh coconut instead of dry coconut in the recipe.
3. Shallots can be replaced instead of the sliced onions while frying for the gravy.

Technorati Tags: bagara baingan recipe,hyderabadi bagara baingan,brinjal curry,brinjal recipes,south indian brinjal varieties,andhra recipes,south indian,side dish for rice,side dish for rotis,party recipes

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Raw (Green)Tomato Curry

I tasted this curry when i visited my grand parents place long time back(when i was in my 8th class if i remember properly),i liked the taste of it and so i have taken the recipe from my aunt.This recipe was transferred so many times to my new cook books from the old ones.Whenever i was going for shopping with my mom for vegetables, i always insisted her to buy these raw tomatoes to prepare this curry.Poor mom...!! she does everything what ever i
ask..Mom's are so sweet.....hmmmm...Coming to the recipe,this is a very simple and tasty curry and goes well with roti or rice.

Ingredients:
8-10 raw(green) tomatoes
1 onion finely chopped
1/2 tsp jeera
1 tbsp fried gram powder
salt

To grind:
1 onion sliced
5-6 green chillies
3 tbsp chopped corriander
1 tsp corriander seeds
1/2 tsp jeera,
1/4 tsp pepper corns
5-6 garlic pods
Method:
Cut raw tomatoes into 8 pieces and remove the seeds from it.Heat oil and fry the tomato pieces until its cooked.
Grind green chillies,corriander,corriander seeds,jeera,pepper corns,garlic pods,sliced onion to a coarse paste(do not use water while grinding).
Heat oil in kadai,crackle jeera,fry finely chopped onions until pink,add the ground mixture and fry until oil separates out,then add fried tomato pieces,salt and mix properly.Add fried gram powder to it and give a stir.

Serve hot with rice/roti.

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Cabbage Stir-Fry

Ingredients:
1 Cup Cabbage sliced thin or shredded
1/4 cup fresh/dry grated coconut
5-6 curry leaves
3-4 green chillies
1 red chilli
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp kalonji
2 tbsp crushed roasted peanuts(optional)
salt

Method:
In a kadai,heat oil,crackle mustard seeds,jeera,kalonji and add green chillies,curry leaves,cabbage and fry for
2-3 mins,add salt and mix cover it and cook for 4-5 mins,mix in the grated coconut,crushed peanuts and turn off the flame.

Serve hot with rice and papad.

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Methi-Mutter-Malai

I tasted this for the first time at my friend's place.I would like to eat these kind of dishes once in a while because of the cream content in that.When i was hesitating to eat,my friend told me its completely fat-free,i was surprised by the appeal of richness in the dish which really does not have.She has told me her secret of making it rich by just using white sauce instead of cream.So from then onwards i followed the same way as she told me.I use cream only occasionally for parties,otherwise i use this white sauce regularly in this dish for my usual dinners.Yet,there is not much of compromise in taste.


Ingredients:
1 cup fresh/frozen green peas
1 Big Bunch Methi Chopped(approx 2 cups)
1/2 cup white sauce or 1/2 cup cream
1 onion Sliced
1 tbsp Ginger-Garlic paste
1/2 tsp jeera
1 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp Garam masala
3/3 cup milk
salt
oil

for white sauce:
1 tsp flour
1 tsp butter
3/4 cup milk

To grind:
1 onion sliced
1 tomato chopped
7-8 cashewnuts
1 tbsp khus khus
milk to grind
oil

Method:

Masala:
Heat oil,fry onion sliced,ginger-garlic paste,tomato and remove it aside and cool completely.Grind it along with the cashewnuts,khus khus and enough milk to a very smooth paste and keep it aside.

White sauce:(this is optional if using cream)
Heat butter,add flour and fry until it completely moistens,pour milk and stir continuously to avoid the lumps formation and cook until it forms a nice thick pouring consistency kind of sauce

Gravy:
In oil fry chopped methi until it reduces to one-fourth,add peas and fry for 3-4 mins.
Heat oil in a wide bottomed kadai,crackle jeera,sliced onions and fry until pink,add the ground mixture and fry for 2-3 mins.
Add all the dry masalas(red chilli powder,garam masala,salt,turmeric) and fry for a minute.Add the fried methi leaves and green peas,white sauce or Malai and mix everything.Add Milk to it to achieve the desired consistency.

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Poori and Mixed Vegetable Saagu

Who says no to poori???Poori and saagu is a great combination and it is best suitable for a great weekend breakfast or brunch.

Poori:
Ingredients:
1 Cup Wheat Flour
1 1/2 handful Maida(flour)
1 tbsp oil
1 tbsp curds
1/2 cup milk
salt

Method:
Mix well wheat flour,maida,salt,oil,curds and make a well in between pour milk and water in middle and mix the dough using three fingers(or prepare normally).The dough should be little stiffer than roti dough.
Make small rounds out of it and flatten it into small poori's applying oil,and deep fry in oil until it puff's up.
Serve hot with Mixed Vegetable Saagu.

Mixed Vegetable Saagu:

Ingredients:
2 cups of diced Mixed Vegetables(Carrot,Alu,Beans,Peas,Cauliflower)
1 Onion sliced
1/2 tsp jeera
salt

For the Masala:
1 tbsp dhaniya(corriander seeds)
1 tsp jeera
1/2 tsp pepper corns
1" cinnamon stick
3-4 cloves
2 Green Cardamom(elaichi)
1 Black Cardamom
1/2 cup fresh grated coconut
1 tbsp khus khus
1 tbsp fried gram(optional)
5-6 green chillies
3 tbsp chopped corriander
2 tbsp chopped pudina
1/2 tsp jaggery
salt

Method:
Dry roast dhaniya,jeera,peppercorns.Mix with the remaining all masala ingredients and make it into a smooth puree.
In a cooker,heat oil crackle jeera,fry sliced onions until pink,add vegetables and fry till its slightly crisp,add the ground masala and fry until the mixture leaves the oil,add enough salt and water and pressure cook for 1-2 whistles(do not over cook).Once the pressure is released add lemon juice to it and give a good stir.
Serve hot with poori's/roti's.

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Bhindi(Okra) Fry

This is so simple to prepare and made with very few ingredients and yet tastes divine with hot rice and rasam.

Ingredients:
1/2 kg Bendi(Okra)
1 tsp red chilli powder
7-8 garlic pods
2-3 tbsp oil
salt
Method:
Cut Okra finely into rounds and keep it aside for 2-3 hrs.(If it is dried properly,it does not take much time to fry).Heat oil fry chopped bendi for 15-20 mins on a low flame till its done,add crushed garlic,salt,red chilli powder and fry for another 5-8 mins.
Serve hot with rice and papad.

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Tomato Rasam

Ingredients:
3 Big ripen Tomatoes,roughly chopped
a small gooseberry size of Tamarind(extract pulp using hot water,or microwave for half minute)
5-6 garlic pods,slightly crushed with back of knife
1 tbsp rasam powder(preferably homemade or MTR rasam powder)
1/2 tsp mustard seeds
1/2 tsp jeera
1 red chilli
a pinch of hing
pinch of haldi(turmeric)
1/2 tbsp jaggery
7-8 curry leaves
4-5 stems of coriander
1 tbsp coriander,chopped
salt

Method:

• Heat oil,crackle mustard seeds,jeera,red chilli,hing,fry garlic pods,curry leaves,chopped tomatoes until tomatoes leave the juices and forms a nice pulp.
• Add turmeric powder,salt,jaggery,tamarind pulp,enough water mixed in the rasam powder,chopped coriander and coriander stems(do not cut fine) and boil for 3-4 mins.Now taste it and feel free to adjust the salt,spicyness,sourness and sweetness of rasam.Balancing the taste at this stage is a key point for a tasty rasam.

Serve hot with rice,fry,pickle and papad.You can even strain it and drink as soup.

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Simple Moong Dal(pesara kattu)

This side dish goes well with rice during fasting.My Mother-in-law does her fasting regularly on friday's as it is No garlic-onion-tamarind-lemon day.When ever she visit us i will be always confused what is to be cooked on friday's avoiding those basic ingredients,finally she helped me preparing this dish which tastes good as it is.
Ingredients:
1 Cup Moong dal
1 tbsp chopped corriander
pinch of turmeric
salt
for Tadka:
1 tbsp ghee
1/2 tsp mustard seeds
pinch of hing
1 tsp jeera
5-6 Curry leaves
1 tbsp green chilli finely chopped

Method:
Pressure cook moong dal for 3 whistles and simmer it for 5-6 mins.
In a Tadka pan ,heat ghee,crackle mustard seeds,jeera,fry green chillies,curry leaves,hing and
pour this tadka to the moong dal and add salt,turmeric and cook for 2-3 mins.(Add enough water to the required consistency).Add chopped corriander at the end and mix well.
Serve hot with rice, Fry and pickle.

Lemon juice can be added to the dal.

Note:

• Avoid ghee and use oil in the recipe for a Vegan version.

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Sookha Bhel

Bhel poori is famous all over India.Especially in Beaches we find these sookha bhel.
It is made up of all dry masala's and can be done instantaneously.
Ingredients:
2 Big Cups Puffed Rice/Murmur
1 Big Onion finley chopped
1 Big Alu boiled and diced
2 medium Tomatoes finely chopped
3 green chillies finely chopped
3 tbsp fresh corriander
1/2 tsp red chilli powder
1 tsp chat masala
4-5 tbsp fine sev
1 lemon squeezed
pinch of turmeric
4-5 poori's
salt

Method:
Mix onions,Alu,tomatoes,corriander,red chilli powder,salt,chat masala,turmeric,lemon well until mixed,add puffed rice to it and give a good stir to it.Add 3 mashed pooris,sev to it and mix well.
serve with 2 poori's(poori is used as a spoon).

I am sending this to "Sunday Snacks -Chaats/Indian Street Food" event at pallavi's blog.

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Jeera Rice

My husband is a big fan of this rice.If i ask his preference for dinner or lunch on weekend's,his answer is simply Jeera rice.He can simply have this with raitha.This is so easy to prepare which requires very few ingredients and tastes so wonderful.
Ingredients:
1 cup Regular Rice or Basmati Rice
2 medium onions thinly sliced
10-12 cashewnuts broken into two
2 tbsp jeera
3-4 cloves
1" cinnamon
1 bay leaf
1/2 tsp sugar
3 tbsp butter
1 tsp oil
salt

Method:
Caramelize the onions in butter and oil(adding oil to butter while frying will avoid from getting burnt) until golden colour and crisp(add sugar while frying the onions which makes the process faster and easier) and remove it aside.In the same pan fry cashews and keep it aside.wash and soak the rice for 10-15 mins.In a pressure cooker,heat oil/butter fry cloves,cinnamon,bay leaf,rice and fry for a couple of minutes add 2 cups of water and salt and cook for 2-3 whistles.In a pan heat butter,crackle jeera and switch off the flame,add cooked rice,fried onions,cashews and stir gently.
Serve it hot with Rajma curry and raitha.

Note:

• Avoid butter in the recipe for a Vegan version and fry onions in oil.

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