Hyderabadi Bagare Baigan recipe | Egg Plant Curry | Brinjal Masala Curry:
Ingredients:
• Baigan (Eggplant) – 250 Grams
• Imli (tamarind) - 50 grams
• Kariyapak (Curry leaves) - ½ Bunch
• Kalongi - 2 tea spoon
• Methi seeds - 2 tea Spoon
• Zeera - 1 table spoon
• Rai - 1 table spoon
• Hari Mirchi ( Green Chilly) - 2-3 No’s ( Sliced)
• Adrak- Laison (Ginger Garlic) Paste – 2 Table Spoons
• Lal Mirchi (Red Chilli) Powder - 1 Table spoon
• Namak (Salt) - 2 Tea spoon ( According To Taste)
• Haldi (Turmeric) Powder - 1 Tea spoon
• Zeera Powder - 1 Table Spoon
• Dhaniya Powder - 1 Table Spoon
• Dhaniya seeds - 1 table spoon
• Tali hui Pyaz (Half Fried Onions) - 50 Grams
• Phalli ( Roasted) - 50 Grams
• Till ( Roasted) - 50 Grams
• Khopra ( dry Coconut) roasted - 30 Grams
• Tel ( Cooking oil) - 4 Table spoons

Procedure:
o Firstly, soak the imli in water and keep aside.
o Take a bowl add salt to the water and mix it. Now cut the baigan (eggplant) as shown in video and keep place it in salt water mixture and keep it aside.
o Now grind all the dry masala (Phalli (Roasted), Till (Roasted), Khopra (dry Coconut) roasted, Dhaniya seeds, Kalongi, Methi seeds) with help of a grinder.
o Now in the grinded mixture add half fried onions and pulp of imli (tamarind) and grind them together and make a paste. This is the masala that will be filled in baigan (eggplant).
o Now drain all the water of soaked baigans (eggplants) and now fill the masala paste in baigans (eggplants) as shown in video.
o Fill all the baigans (eggplants) as shown in video.
o Now take a cooking pan, add tel (cooking oil) warn it.
o Now add the masala filled baigans (eggplants) and cook it until the color changes little as shown in video.
o Now remove all the semi cooked baigans (eggplants) and keep aside.
o Now in the leftover oil add sliced Hari mirchi (green chilies) and saute it.
o Now add kariyapak (curry leaves), zeera, rai, methi seeds , kalongi and sauti it.
o Now add Adrak- Laison (Ginger Garlic) Paste, saute it until the raw smell vanishes.
o Now add haldi powder, Lal Mirch (red chillie) powder, zeera powder, dhaniya powder and little water and saute it until raw smell vanishes.
o Now add the left over masala paste after filling baigans (egg plants) and mix it properly.
o Now add the semi cooked baigans (eggplants) and mix it properly.
o Now add little water (1/4th cup) and mix it properly and close the lid and keep on medium flame to cook for 10-15 mins. In regular intervals mix it, so that the masala will not stick to cooking pan.
o Now open the lid, that it friends the hyderabadi bagare baigan is ready.
o Serve it with biryani, chapatti, paratha, zeera rice , pulao, plain rice.

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