Saturday, September 21, 2013

Hyderabadi Baghara Baigan / Eggplants in Coconut gravy - Vegan

I love Baigan (eggplant) in any style and if it's stuffed then I am on top of the moon. This humble vegetable is used by everyone in the whole world one way or other way but In India, every region has their own dish. This you all know comes from Hyderabad, I said its Nawabi dish you know. Because thanks to them only we got this dish, it has rich taste and gravy which is so tasty and lip-smacking that you can use that gravy to make anything, I know I am going to. Without much delay, lets go to the recipe.

Click on this link to see the nutritional value of the dish.

Ingredients :

5-6 small purple eggplants
1/4 tsp. mustard seeds
1/4 tsp. methi seeds
1/4 tsp. nigella seeds (kalonji)
8-10 curry leaves
3 green chilies, slit
3 tbsp. oil
salt to taste

For the paste
2 tbsp. sesame seeds
2 tbsp. grated coconut
2 tbsp. raw peanuts
1 tsp. chopped ginger
1/4 cup chopped onions
1 tbsp.. turmeric powder
1 tsp. coriander and cumin  powder
1 tsp. chili powder
1 tsp. tamarind pulp


Slit the eggplants, 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 the turmeric powder, coriander  & cumin powder, chili powder and 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 eggplants, curry leaves and green chilies 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 eggplants, ½ cup of water and salt and cook covered over a slow flame till the eggplants are soft. 

Serve hot with rice or parathas.

Hearth & Soul Hopweekend gala dinner extravaganzaAnnouncement of Spotlight : Festival Treats for the month of Sep-Oct.
Anu's Event Page  and Shruti's Page
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  1. The gravy looks so rich... good 1!

  2. the gravy looks rich and creamy with a lovely flavor

  3. Yummm!! I too love baingan in any form.

  4. I don't like Baingan a lot but this gravy of yours look very rich and inviting.

  5. Eggplant is also a big hit at home. We just love it very much. Lovely way of incorporating it into a thick and tempting gravy.

  6. love baghara curry. you have done it well.

  7. Love the colour of this sabji. Yummy Yummy.

  8. Love to color. This must surely be yummy too

  9. ahhhhhh..baingan is my favorite and this is a lovely baingan bharva with thick and rich gravy....very tempting color...

  10. wow thats a super rich and delicious curry dear :)

  11. Delicious looking gravy and stuffed brinjals.

  12. Looks really yummy! nice authentic recipe...

  13. wow this is awesome and beautiful pic and presentation.....

  14. Love this wonderful baingan, thanks a lot for linking it to the wtml event....

  15. Delicious looking and nicely presented!

  16. Spicy and yummy baghara baigan. Thanks for linking my event.

  17. wow the baingan gravy looks rich n inviting..

  18. baghara baigan recipe looks rich and creamy...

  19. Delicious baghara baigan I love it.thanks for sharing with Hearth and Soul blog hop.

  20. Linsy, that's such a lovely dish, and looks like yours have come out beautifully. Parcel please :D

  21. baghara baigan looks mouthwatering.....feel like digging into it...

  22. Tempting gravy....a wonderful treat... Love it!


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