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A rich and tangy Hyderabadi curry featuring tender baby eggplants and boiled eggs simmered in a creamy peanut, sesame, and coconut sauce. A unique twist on a classic dish, perfect with biryani or roti.
For 4 servings
Prepare Brinjal and Eggs (15 minutes)
Roast and Grind Masala (8 minutes)
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A rich and tangy Hyderabadi curry featuring tender baby eggplants and boiled eggs simmered in a creamy peanut, sesame, and coconut sauce. A unique twist on a classic dish, perfect with biryani or roti.
This hyderabadi recipe takes 55 minutes to prepare and yields 4 servings. At 304.06 calories per serving with 12.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Shallow Fry the Brinjal (7 minutes)
Prepare the Gravy Base (10 minutes)
Cook the Masala (10 minutes)
Simmer the Curry (12 minutes)
Finish and Serve (5 minutes)
Omit the eggs. To add more substance, pan-fry 200g of firm tofu cubes until golden and add them to the curry along with the brinjals.
For a nut-free alternative, replace peanuts and sesame seeds with an equal amount of roasted poppy seeds (khus khus) and melon seeds (magaz). The flavor profile will be different but equally delicious.
Grind the roasted masala ingredients into a coarse powder instead of a paste. Mix with a little salt, chili powder, and ginger-garlic paste. Carefully stuff this mixture into the slit brinjals before frying them.
The gravy base made from peanuts, sesame seeds, and coconut provides monounsaturated and polyunsaturated fats, which are beneficial for heart health.
The combination of eggs and peanuts makes this dish a substantial source of high-quality protein, essential for muscle repair and overall body function.
Eggplant (brinjal) is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Sesame seeds and peanuts are rich in minerals like magnesium, zinc, and calcium, which are vital for bone health and immune function.
One serving of Bagara Baingan with Egg contains approximately 350-450 calories. The exact count depends on the amount of oil used and the size of the brinjals and eggs.
This dish offers a good balance of nutrients. It's rich in protein from eggs and peanuts, healthy fats from nuts and seeds, and fiber from eggplant. However, it is calorie-dense due to the oil and nuts, so it's best enjoyed in moderation as part of a balanced diet.
Absolutely. The traditional Bagara Baingan recipe does not include eggs. You can simply omit them to make the classic version of the dish. It will still be incredibly flavorful.
Bitterness in the gravy usually comes from over-roasting or burning the sesame seeds, peanuts, or coconut. Roast them on medium-low heat only until they are fragrant and lightly colored to avoid this.
Yes, you can. If using a large eggplant, chop it into 1.5-inch cubes. You can skip the soaking step, but make sure to shallow fry the cubes until they are golden brown and partially cooked before adding them to the gravy.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen, making it taste even better the next day. Reheat gently on the stovetop or in the microwave.