मसालेदार हैदराबादी बैंगन का सालन | Hyderabadi Baghaar e Baingan | बघारा बैंगन | Chef Ranveer Brar 

HYDERABADI BAGHAR E BAINGAN - Hyderabadi Baghaar-e Baingan, or Nune Vankaya Kura in Telegu is nothing short of a trademark of its cuisine. Spicy gravy में छोटे बैंगन, उसमें मसालों का स्वाद और एक स्पेशल तड़का..
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Baingan ka Bharta - • Baingan Ka Bharta | बै...
Hyd Egg Curry - • Hyderabadi style 2 Egg...
Andhra style Paneer Masala - • चटपटा पनीर मसाला दक्षि...
Andhra Chilli Chicken - • Andhra Style green Chi...
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For more fantastic recipes, check out the Ranveer Brar App 📲
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HYDERABADI BAGHAAR E BAINGAN
Preparation time : 15 minutes
Cooking time : 30-35 minutes
Servings : 2-4
Ingredients
For Ground Peanut Coconut Sesame
1 cup Peanuts (मूंगफली)
¾ cup Coconut - grated (नारियल)
½ cup Sesame Seeds (तिल के दाने)
1 tsp Salt (नमक)
For Powered Masala
2 tbsp Coriander Seeds (धनिया के बीज)
1 tbsp Cumin Seeds (जीरा)
For Gravy
2 tbsp Peanut Oil (मूंगफली का तेल)
3-4 fresh Green Chillies - slit in half (हरी मिर्च)
3 Charred Onion Paste (भुने हुए प्याज का पेस्ट)
½ tsp Ginger-Garlic Paste (अदरक लहसुन का पेस्ट)
¼ tsp Turmeric Powder (हल्दी पाउडर)
½ tsp Powdered Masala (पिसा हुआ मसाला)
1 heaped tbsp Curd (दही)
¼ cup Ground Peanut Coconut Sesame (पिसा हुआ मूंगफली नारियल और तिल)
1 sprig Curry Leaves (कड़ी पत्ता)
Salt to taste (नमक स्वादानुसार)
Water (पानी)
½ tbsp Red Tamarind Pulp (लाल इमली का गूदा)
1 tsp Jaggery (गुड)
For Fried Eggplant
8-10 small Eggplants - cut in half, not all the way through (बैंगन)
Oil for frying (तेल तलने के लिए)
For Tempering
1 tbsp Peanut Oil (मूंगफली का तेल)
1 sprig Curry Leaves (कड़ी पत्ता)
½ tsp Cumin Seeds (जीरा)
½ tsp Onion Seeds (कलौंजी)
For Garnish
fresh Coriander leaves (धनिया पत्ता)
Process
For Ground Peanut Coconut Sesame
In a hot pan add peanuts and dry roast them for 1 minutes.
Now add grated coconut and continue roasting for a minute.
Then add the sesame seeds and continue roasting until it's properly roasted.
Remove and cool down then grind it into a fine powder. And keep aside for further use.
For Powdered Masala
In a hot pan add coriander seeds, cumin seeds and roast it until fragrant then grind it into a fine powder.
For Fried Eggplant
Heat oil in a kadai on medium heat and deep fry the eggplants until light golden and cooked.
Remove on an absorbent paper and keep aside for further use.
For Tempering
Heat peanut oil in a pan and add curry leaves, cumin seeds, onion seeds and let them crackle then keep aside for further use.
For Gravy
In a kadai heat peanut oil then add green chillies, charred onion paste and saute for a minute.
Then add ginger-garlic paste, turmeric powder, powdered masala, curd and continue sauteing for 2 minutes.
Now add ground peanut coconut sesame seeds and saute until fragrant.
Add curry leaves, salt, water and cook for 4-5 minutes.
Now add tamarind pulp, jaggery then stir it once and continue cooking for 1-2 minutes. And switch off the flames.
Pour this in a serving plate then place the fried eggplants then pour hot tempering on it .
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For more fantastic recipes, check out the Ranveer Brar App:
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