cibobook – For Food Lovers

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Hyderabadi Baghare Baigan

on July 2, 2012


Presenting you the very traditional and rich Hyderabadi Baghare Baigan (Brinjals), with all its royal aroma and taste! I am sure you will definitely love this imperial treat.


-Baigan (Brinjal) 4 medium sized

-Onions 2 medium

-Sesame seeds 2tsps

-Poppy seeds 2 tsps

-Coconut 2 tsps

-Peanuts 1 tsps

-Almonds, Pistachios 1 tsps

-Salt to taste

-red chilli powder 2 tsps

-Turmeric ½ tsp

-Corrainder powder ½ tsp

-Cumin powder ½ tsp

-Tamarind 125 gms soaked

-Ginger garlic paste ½ tsp

-Curry leaves 4-5

-Fennel seeds ½ tsp

-Onion seeds (Kalonji) ½ tsp

-Oil 1 cup




Soak brinjal in turmeric and salt water. Dry roast all spices (onions, sesame seeds, poppy seeds, desiccated coconut, peanuts, almonds and pistachios) on hot plate and grind to paste by adding a little water.

In a pan heat oil and fry baigans for a while and set aside. Fry curry leaves and add all the grinded spices and cook well for 3-4 mins. Add baigan and add fennel and kalonji seeds in last and cook covered on low heat till baigans are done. Add tamarind pulp and simmer for a minute till the oil comes on surface.


Health Fact:

Eggplants are a good source of minerals like manganese, copper, iron and potassium. Manganese is used as a co-factor for the antioxidant enzyme, superoxide dismutase. Potassium is an important intracellular electrolyte helps counter the hypertension effects of sodium.


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