Baghaar-e-baingan

Baghaar-e-Baingan

Baghaar-e-Baingan served in a traditional dish

Baghaar-e-Baingan is a traditional Hyderabadi dish made with eggplant, also known as brinjal. This dish is a staple in the culinary traditions of the Deccan region of India, particularly in the city of Hyderabad. It is renowned for its rich, tangy, and spicy flavor profile, which is achieved through a unique blend of spices and cooking techniques.

Ingredients

The primary ingredient in Baghaar-e-Baingan is small, tender eggplants. These are typically slit and stuffed with a mixture of spices before being cooked. The key ingredients include:

• Small eggplants (brinjals)
• Tamarind pulp
• Peanuts
• Sesame seeds
• Coconut
• Cumin seeds
• Coriander seeds
• Red chili powder
• Turmeric
• Mustard seeds
• Fenugreek seeds
• Curry leaves
• Onion
• Garlic
• Ginger
• Green chili
• Salt
• Oil

Preparation

The preparation of Baghaar-e-Baingan involves several steps to ensure the flavors are well-developed and the eggplants are cooked to perfection.

Spice Paste

The dish begins with the preparation of a spice paste. Peanuts, sesame seeds, and coconut are dry roasted until golden brown. These are then ground into a fine paste along with cumin seeds, coriander seeds, red chili powder, and turmeric. This paste forms the base of the dish's rich and nutty flavor.

Cooking the Eggplants

The eggplants are washed and slit crosswise, ensuring they remain whole. They are then stuffed with the prepared spice paste. In a pan, oil is heated, and mustard seeds, fenugreek seeds, and curry leaves are added to create a fragrant tempering. The stuffed eggplants are carefully placed in the pan and sautéed until they begin to soften.

Simmering

Baghaar-e-Baingan featured on a 2017 stamp of India

Once the eggplants are partially cooked, tamarind pulp is added to the pan along with sliced onions, garlic, ginger, and green chilies. The dish is then covered and allowed to simmer on low heat. This slow cooking process allows the eggplants to absorb the flavors of the spices and tamarind, resulting in a dish that is both tangy and spicy.

Serving

Baghaar-e-Baingan is traditionally served as a side dish with Hyderabadi biryani, naan, or roti. It is often garnished with fresh coriander leaves and served hot. The dish is a popular choice for festive occasions and family gatherings, celebrated for its complex flavors and aromatic appeal.

Related Pages

• Hyderabadi cuisine
• Eggplant
• Tamarind
• Indian cuisine