A classic Hyderabadi curry featuring tender, fried baby eggplants simmered in a rich, nutty, and tangy gravy made from peanuts, sesame seeds, and coconut. A quintessential side dish for biryani or pulao.
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
Hard-boiled eggs simmered in a rich and aromatic onion-tomato gravy. This classic Indian curry is packed with flavor and comes together quickly, making it a perfect weeknight dinner paired with roti or rice.
About Bagara Baingan, Tandoori Roti and Masala Egg
Aromatic Bagara Baingan & protein-packed Masala Egg with Tandoori Roti – a perfectly spiced, soul-satisfying meal!
This hyderabadi dish is perfect for dinner. With 933.9300000000001 calories and 28.32g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
1 tbsp
Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tbsp Tamarind Paste
1 tsp Jaggery Powder (Or grated jaggery)
1.25 tsp Salt (Adjust to taste)
1.5 cup Water (Warm)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Dry Roast & Make Masala Paste
In a dry pan over low heat, separately roast the peanuts until lightly browned and aromatic, then the sesame seeds until they pop, and finally the dry coconut until golden. This takes about 5-7 minutes in total.
Allow all roasted ingredients to cool completely to room temperature.
Transfer the cooled ingredients to a blender and grind into a fine powder.
Add 1/4 cup of water to the powder and blend again to form a smooth, thick paste. Set aside.
2
Prepare & Fry Eggplants
Wash the baby eggplants and pat them dry. Make a '+' shaped slit from the bottom, going about three-quarters of the way up, keeping the stem intact.
Heat 4 tablespoons of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Carefully place the eggplants in the hot oil and shallow fry them, turning occasionally, for 8-10 minutes until the skin is wrinkled and they are about 80% cooked.
Remove the fried eggplants with a slotted spoon and set them aside. There should be about 2 tablespoons of oil remaining in the pan.
3
Prepare Tempering & Sauté Aromatics
In the same pan with the remaining oil, add the mustard seeds and cumin seeds. Allow them to splutter, which should take about 30 seconds.
Add the curry leaves and sauté for another 30 seconds until they turn crisp and aromatic.
Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
Stir in the ginger-garlic paste and cook for 1 minute until its raw aroma disappears.
4
Cook the Gravy
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds until fragrant.
Add the prepared ground masala paste. Cook on low heat, stirring frequently, for 7-8 minutes. This step is crucial; cook until the paste darkens in color and you see oil separating from the sides.
Stir in the tamarind paste and jaggery powder, mixing them well into the masala.
Gradually pour in 1.5 cups of warm water while stirring continuously to create a smooth, lump-free gravy. Add the salt and mix well.
Bring the gravy to a gentle simmer over medium-low heat.
5
Simmer & Finish
Gently place the fried eggplants into the simmering gravy, ensuring they are well-coated.
Cover the pan and let it cook on low heat for 10-12 minutes, or until the eggplants are fully tender and the gravy has thickened.
Turn off the heat. Sprinkle the garam masala over the curry and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to meld together.
4
Serving size: 1 serving
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
0.75 tsp Turmeric Powder (divided, 1/4 tsp for eggs and 1/2 tsp for gravy)
1.25 tsp Kashmiri Red Chili Powder (divided, 1/4 tsp for eggs and 1 tsp for gravy)
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
2 pcs Green Chilli (slit lengthwise)
1.5 tbsp Ginger Garlic Paste
3 medium Tomatoes (pureed)
1.5 tsp Coriander Powder
1.25 tsp Salt (or to taste)
1.5 cup Water (hot)
0.75 tsp Garam Masala
1 tsp Kasuri Methi (dried fenugreek leaves)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes to hard-boil.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process.
Once cool enough to handle, peel the eggs. Using a small knife, make 2-3 shallow, lengthwise slits on each egg. This is crucial for them to absorb the gravy's flavor.
2
Shallow-Fry the Eggs
Heat 1 tbsp of oil in a wide pan or kadai over medium heat.
Add 1/4 tsp of turmeric powder and 1/4 tsp of Kashmiri red chili powder to the oil.
Carefully place the slit, boiled eggs into the pan. Sauté for 2-3 minutes, gently tossing, until they develop a light golden-brown, slightly blistered skin. This adds a wonderful texture.
In the same pan, add the remaining 3 tbsp of oil. Heat over medium flame.
Add 1 tsp of cumin seeds and allow them to splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they are deeply golden brown. This step is key to developing the rich base flavor of the curry.
Add the slit green chillies and the ginger-garlic paste. Sauté for another minute until the raw aroma disappears.
4
Cook the Gravy
Reduce the heat to medium-low. Add the spice powders: 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1.5 tsp coriander powder. Stir for 30 seconds.
Add the tomato puree and 1.25 tsp of salt. Mix well and cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
Pour in 1.5 cups of hot water, stir to combine, and bring the gravy to a gentle boil.
5
Simmer and Finish
Gently slide the pan-fried eggs into the simmering gravy.
Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors of the masala.
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry along with 0.75 tsp of garam masala. Give it a gentle stir.
Garnish with freshly chopped coriander leaves. Let it rest for 5-10 minutes before serving hot with roti, naan, or steamed rice.
