Deccani (Hyderabadi)
Baghara Baingan
Small eggplants fried and simmered in a peanut-sesame-coconut-tamarind gravy ("baghar" = tempering) — a Nizami specialty and a wedding-table favourite.
50 min · Serves 6 · Medium
6
Ingredients
Base
Gravy
Tadka
Method
Start cooking mode- Prep 20 min · Cook 30 min · 50 min total
- medium
- 1
Fry slit eggplants gently until tender; set aside.
- 2
Build the roasted nut-and-seed gravy with onion, ginger-garlic, tamarind.
- 3
Return eggplants to the gravy; simmer to meld; finish with tempering.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
