What is bagara baingan?
Bagara Baingan is a tasty south Indian dish of small, round Indian eggplants or brinjals in a creamy, spicy peanut, coconut and tamarind sauce. It originated in Andhra Pradesh, a state that was once ruled by Muslim rulers called nizams who, more formally, called this dish “baghar-e-baingan” or “baghare baingan,” with “baghar” being the tempering for the sauce, and “baingan” being eggplants. The nizams - or rather their hard-working and creative cooks - evolved a rich and distinctive cuisine that put Andhra Pradesh (then called the princely state of Hyderabad) on India’s culinary map. Thanks to them, we can today enjoy such delicious recipes as Hyderabadi biryani. Nizami food was meat-heavy but it included alluring vegetarian dishes, like mirch ka salan and this bagara baingan. These were usually served as sides with the meat entree. But baghare baingan is hearty enough to hold its own for a meal, especially when paired with rotis or with flavorful, protein-rich Indian flatbreads like besan roti or methi paratha.
Why you should make this bagara baingan recipe
Bagara baingan can be a complex and rather rich recipe because royalty and food? But in this version I have both simplified the cooking process and cut down considerably on the fat. You need no more than 45 minutes to make this baghare baingan recipe and I guarantee you will be licking your fingers and reeling in the compliments. Although considered a vegetable side, this dish has 9 grams of protein and a whopping 19 grams of fiber in each serving, along with loads of other nutrients.
How to make bagara baingan
More Indian eggplant recipes
Recipe card
First published June 23, 2009
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