Hyderabadi Baghara Baingan is a popular curry of Hyderabad, Telangana. Its a spicy eggplant curry made with curry leaves, sesame seeds, peanuts, grated coconut coconut, cumin seeds, ginger, garlic paste, turmeric powder, bay leaf and tamarind pulp particularly enjoyed with hot steamed rice. This dish is also very popular in Pakistan. It is also used as a side dish with the Hyderabadi biryani. The recipe comes from the Nizam’s of Hyderabad which was then religiously followed by the Muslims of the city and gradually adapted by the entire nation. Bhagar e baingan was introduced during Mughal Empire from Taskent, then became popular in Hyderabad.
To make this absolutely delicious eggplant curry all you need to do is firstly dry roast all the ingredients mentioned under the spice mix category. Allow them to cool in room temperature. Collect them in a grinder jar and grind well. Heat about 1/2 cup oil in a wok and gently fry the eggplants till they are glossy. Strain them and keep aside. In the same oil add bay leaf, curry leaves, mustard seeds and wait till they crackle. Now add fine chopped onions and fry till golden in color. Add ginger garlic paste and saute till raw smell goes off and oil starts oozing out. Now add the ground mixture and saute till the oil separates. Add the tamarind pulp, adjust salt, turmeric, red chili powder and mix well, and then add the eggplants. Carefully turn around a few times and then add water (around 3/4 cup), bring to a boil and simmer for about 5 minutes. Your Hyderabadi Bhaghara Baigan is ready to sere with Rice or Roti.