{"id":9016,"date":"2019-04-08T10:40:02","date_gmt":"2019-04-08T10:40:02","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=9016"},"modified":"2019-04-08T10:40:02","modified_gmt":"2019-04-08T10:40:02","slug":"hyderabadi-bagara-baingan","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2019\/04\/08\/hyderabadi-bagara-baingan\/","title":{"rendered":"Hyderabadi Bagara Baingan"},"content":{"rendered":"

Hate Baingan \/ Eggplants????? No Way ….Try this recipe n u gonna fall in love with this preparation…<\/strong>
\nThis recipe comes straight from the Royal Kitchens of Nizamssssss…..Baby Eggplants cooked in a mind-boggling rich curry with a burst of nutty and tangy flavour ……..<\/strong><\/p>\n

\u00a0\"\"<\/strong><\/p>\n

Preparation Time: 10 minutes<\/strong><\/p>\n

Cooking Time:25 minutes<\/strong><\/p>\n

Serves: 04<\/strong><\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Baby Eggplants- 450 gm.<\/p>\n

Refined Oil- as required to deep fry the egg plants.<\/p>\n

Peanut oil- 02 tbsp.<\/p>\n

Mustard seeds- 1\/4th<\/sup> tsp<\/p>\n

Cumin seeds- \u00bc th tsp.<\/p>\n

Asafoetida- a pinch<\/p>\n

Onion pureed- 3\/4th<\/sup> cup<\/p>\n

Ginger paste- \u00bd tbsp.<\/p>\n

Garlic paste- \u00bd tbsp.<\/p>\n

Red chilli powder, Kashmiri- 01 tsp.<\/p>\n

Coriander Powder- \u00bd tsp.<\/p>\n

Turmeric powder-1\/2 tsp.<\/p>\n

Salt- to taste<\/p>\n

Tamarind pulp- 1 \u00bd \u00a0tsp.<\/p>\n

Jaggery, grated -01 tsp.<\/p>\n

For the smooth paste:<\/strong><\/p>\n

Peanuts, roasted and peeled – 04 tbsp.<\/p>\n

White Sesame seeds, lightly toasted – 01 tbsp.<\/p>\n

Fresh coconut, peeled, grated and dry roasted- 1\/4th<\/sup> cup<\/p>\n

Water- 1\/4th<\/sup> cup<\/p>\n

For the Garnish:<\/strong><\/p>\n

Fresh coriander leaves- 04 sprigs<\/p>\n

Method:<\/strong><\/p>\n

Wash and slit the baby eggplants cross wise. Do not remove the stem.<\/p>\n

Deep fry the eggplants and place on a kitchen absorbent paper to remove excess of oil.<\/p>\n

Prepare a smooth paste of peanuts, sesame and coconut by adding 1\/4th<\/sup> cup of water.<\/p>\n

Add oil in a non-stick deep pan add mustard seeds and cumin seeds. Let them crackle add asafoetida. Now add the onion puree.<\/p>\n

Cook the onion till the raw aroma disappears.<\/p>\n

Add ginger and garlic paste. Cook for a minute.<\/p>\n

Now add the prepared paste of peanuts, sesame and coconut.<\/p>\n

Cook , stirring it continuously over a medium flame , add the red chill, coriander and turmeric powder. Mix well and let it cook for around 02 minutes.<\/p>\n

Add \u00bd cup of water and bring it to a boil.<\/p>\n

Add salt to taste.<\/p>\n

Add the tamarind pulp and grated jaggery. Mix well.<\/p>\n

Now add the fried eggplants, mix lightly ensuring the eggplants do not break.<\/p>\n

Cover and cook for 5 to 6 minutes, on a medium flame.<\/p>\n

Once the gravy is thick , switch off the flame.<\/p>\n

Serve hot garnished with chopped coriander leaves.<\/p>\n

Goes best with Hyderabadi Biryani\/ Roti \/ Steamed Rice.<\/p>\n

Chef Tips:<\/strong><\/p>\n

    \n
  1. You may add bay leaves , curry leaves and 1\/4th<\/sup> tsp of fenugreek seeds.<\/li>\n
  2. You may soak and make a fine paste of deseeded Dried Kashmiri Red Chillies in warm water, stems to be removed and discarded. This paste will impart a beautiful colour to the dish. Ensure that the paste is cooked properly.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Hate Baingan \/ Eggplants????? No Way ….Try this recipe n u gonna fall in love with this preparation…<\/strong><\/p>\n","protected":false},"author":1,"featured_media":9017,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[108,56,103],"tags":[],"class_list":["post-9016","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-side-dish","category-vegetables","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2019\/04\/BB02.jpg?fit=4752%2C7128&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-2lq","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/9016","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=9016"}],"version-history":[{"count":1,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/9016\/revisions"}],"predecessor-version":[{"id":9019,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/9016\/revisions\/9019"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/9017"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=9016"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=9016"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=9016"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}