Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, dahi baghare baingan. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Dahi Baghare Baingan is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Dahi Baghare Baingan is something which I’ve loved my whole life. They’re fine and they look wonderful.
Baghare Baingan - Baby eggplants cooked in a peanut-coconut curry. Bagara baingan, a popular hyderabadi style brinjal curry to serve with biryani or bagara rice. Dry roast peanuts till golden, add sesame seeds to the hot pan.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook dahi baghare baingan using 20 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Dahi Baghare Baingan:
- Get 1/2 (1 kg) Brinjals round ones
- Get 6-7 Long Green Chillies (optional)
- Make ready 1 tsp Ginger garlic paste
- Take 2 tsp Salt or to taste
- Make ready 1 tsp Cumin Seeds
- Take 1/2 tsp Mustard Seeds
- Get 1/4 tsp Black Seeds or Kalonji
- Make ready 1/4 tsp Fenugreek Seeds
- Get 2 tbsp Red Chilli powder
- Take 1/2 tsp Turmeric powder
- Take 1 tbsp Cumin powder
- Prepare 1 tbsp Coriander powder
- Make ready 2 Onions roughly chopped
- Prepare 1/4 cup Peanuts roasted
- Prepare 1/4 cup Sesame Seeds roasted
- Get 1/4 cup Dry Coconut pieces
- Make ready 1/2 cup Oil
- Make ready 2 Sprigs Curry Leaves
- Get 1 small bunch Coriander Leaves finely chopped
- Get 500 gm Curd or Dahi
Baghare Baingan is a popular Hyderabadi dish, eaten zealously across Pakistan, India and Read Blog about Hyderabadi Bagara or Baghare Baingan Recipe and health & fitness, step by step. The magic of baghare baingan lies in its unique blend of spices, eggplants here are twice cooked. Deep velvety purple baby eggplants are first stuffed with flavoured coconut-groundnut-sesame paste. Take out the dish in a serving bowl and garnish with coriander leaves.
Instructions to make Dahi Baghare Baingan:
- Heat Oil at first and add in Cumin, Mustard, Fenugreek and Black Seeds or Kalonji. Let them crackle a bit before adding the Curry Leaves. Now add in the Brinjals. Wash and make a + cut on each until half way and not all through the end. Keep them immersed in water with Salt to avoid the change in colour. Cover and cook on a low heat until nicely shallow fried.
- In a teaspoon of Oil from the quantity mentioned, shallow fry the Onions until light pink in colour. Alternatively roast Peanuts, Sesame Seeds and Dry Coconut pieces separately. Grind them all along with the fried Onions to a smooth paste using water as required.
- Add this paste to the well beaten Curd. And further to the shallow fried Brinjals along with the powdered spices. Mix well and saute all on a low heat. Do not stir vigorously. Add a cup of water to it. Half cover and cook on a medium high to high heat for about 15-20 minutes. Adjust Salt and simmer for the next 10-12 minutes until Oil starts floating on top.
- Serve with plain Rice and boiled Eggs at Lunch. Enjoy!
This is a delicious dish of eggplant- Baghare Baingan. Different spices especially addition of Comments posted by users for Baghare Baingan (Baghar Aubergine) بگھارے بینگن recipe How to make Baghare Baingan-Hyderabadi spice mix stuffed in small brinjals. Hindi: baingan Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and. Bagare baingan is a wonderful dish made with brinjals/baingan/eggplant and is an amazing combo with rice like bagara rice or roti. It tastes amazing as a side dish with hyderabadi biryani recipes… step by step Baghare Baingan recipe.
So that is going to wrap it up with this special food dahi baghare baingan recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
