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.
Soft, chewy, and pillowy Indian flatbread, traditionally cooked in a tandoor oven. This homemade version uses a skillet to achieve that classic bubbly texture, perfect for scooping up rich curries.
Aromatic Bagara Baingan with fluffy Vegan Naan - a soul-satisfying, gut-friendly feast!
This hyderabadi dish is perfect for snack. With 592.53 calories and 11.32g 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.
Serving size: 1 serving
323cal
7gprotein
44gcarbs
13gfat
Ingredients
3.5 cup Maida (Plus extra for dusting)
2 tsp Active Dry Yeast
2 tsp Sugar (To activate the yeast)
1 cup Warm Water (Around 110°F / 43°C)
0.5 cup Curd (Plain, full-fat, at room temperature)
3 tbsp Sunflower Oil (Plus more for greasing the bowl)
1.5 tsp Salt
4 tbsp Ghee (Melted, for brushing)
1 tbsp Kalonji (Optional, for topping)
2 tbsp Coriander Leaves (Optional, finely chopped for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, which indicates the yeast is active.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
Create a well in the center. Pour in the activated yeast mixture, room temperature curd, and sunflower oil.
Gradually mix the wet and dry ingredients with a spoon or your hand until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, soft, and elastic. It should spring back when you press it lightly.
3
Proof the Dough
Lightly grease a large bowl with a few drops of oil.
Place the kneaded dough in the bowl and turn it over to coat it lightly with oil.
Cover the bowl with a damp kitchen towel or plastic wrap.