Hyderabadi Baingan: When you want to eat something special in the monsoon, then make delicious Hyderabadi Brinjal at home

Hyderabadi Baingan: When you want to eat something special in the monsoon, then make delicious Hyderabadi Brinjal at home

As soon as Hyderabad's famous food is mentioned, people talk about Biryani there, but Biryani is not the only famous in Hyderabad. Many vegetarian foods are also very famous there. Today we will tell you about the famous brinjal curry of Hyderabad, which is called Hyderabadi Baingan, Hyderabadi Bagara Baingan, or Baingan ka Salan. The gravy of this vegetable is prepared from groundnut, sesame, tamarind, etc. Baingan ka salan is made without onion and garlic and tastes very tasty in the food. If a guest suddenly comes to your house and you want to make something different for him, then you can try Hyderabadi brinjal sabzi. Know its recipe here.

Ingredients for Hyderabadi Brinjal
Seven small brinjals, one-fourth cup white sesame seeds, half cup grated coconut, half cup peanuts, two dry red chilies, one tablespoon whole coriander and one teaspoon whole cumin, curry leaves, one small onion cut into slices, half teaspoon Turmeric powder, one teaspoon red chili powder, half teaspoon mustard seeds, half teaspoon fennel seeds, half teaspoon fenugreek seeds, one tablespoon garlic and ginger paste, mint leaves, green coriander, tamarind water, salt as per taste.

How to make Bagara Baingan Brinjal
To make Bagara Baingan, first, wash the brinjal and wipe it well with a cloth. After this, cut it from the middle and divide it into four parts. But do not separate the pieces of brinjal. Let it stick to the stick. Do not remove the stem of the brinjal as well. After this, fry the brinjal by putting it in the boiling oil. If about 70 percent of the brinjal is cooked, then take it out from the oil.

After this, take an empty pan and put peanuts in it, and roast it. After this add dry red chili, whole coriander, and cumin seeds and fry for two minutes. After this, slow down the gas completely and add grated coconut and sesame seeds. Fry everything till it becomes light brown. When it starts smelling good, then turn off the gas and let this spice cool down.

You soak the tamarind for about 15 minutes and mash it and filter it and separate the tamarind water. After the masala has cooled down, put it in a grinder and grind it dry first. When it becomes completely coarse, then add water to it and grind it. After this, after frying the brinjal, the oil will be left in the pan. Take out the extra oil from the pan and leave enough oil in it for the vegetables and put this pan on the gas again.

Add fenugreek seeds and mustard seeds to it. After this add curry leaves and chopped onion. If you want, you can also add a green chili cut from the middle. After frying a little, add garlic and ginger paste and fry. After this add turmeric powder, and red chili powder, stir for a minute and add peanut paste.

Fry all the things while stirring, till the oil separates from the spices. After roasting the masala, add tamarind water to it and mix everything again. If the masala looks thick, then add some water to it and cover it for 10 minutes and let it cook. After this add fried brinjal to it. Add chopped coriander and mint leaves. If you do not like mint leaves, you can skip them. If the gravy looks thick, then add some water and cover it and boil it for a while. After this, eat hot Bagara Brinjal yourself and feed it to everyone.

(with language input)