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Hyderabadi baghara Baingan

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.24

$1.24 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish
spoonacular Score:82%

Spoonacular Score: 82%

 

Hyderabadi baghara Baingan might be just the side dish you are searching for. This recipe serves 4 and costs $1.24 per serving. One portion of this dish contains roughly 7g of protein, 7g of fat, and a total of 169 calories. 2 people have tried and liked this recipe. A mixture of jaggeryns, onion, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a solid spoonacular score of 75%. Try bagara baingan , how to make hyderabadi bagara baingan, dum ke baingan , how to make hyderabadi dum ke baingan, and Bagara Baingan – Hyderabadi bagara baingan for similar recipes.

Ingredients

Servings:
some
some baby eggplants- 10-12
baby eggplants- 10-12
some
some baby eggplants- 10-12
baby eggplants- 10-12
some
some baby eggplants- 10-12
baby eggplants- 10-12
some
some red kashmiri chilies- 3-4
red kashmiri chilies- 3-4
3 Tbsps
3 Tbsps coconut
coconut
3 Tbsps
3 Tbsps coconut
coconut
1 Tbsp
1 Tbsp coriander seeds
coriander seeds
1 tsp
1 tsp cumin seeds
cumin seeds
some
some curry leaves- 8-10
curry leaves- 8-10
2 cloves
2 cloves garlic
garlic
1
1  ginger- 1
ginger- 1
some
some tamarind- a lime sized
tamarind- a lime sized
1 tsp
1 tsp oil
oil
1 large
1 large onion
onion
some
some salt
salt
0.5 tsps
0.5 tsps nigella seeds
nigella seeds
1 tsp
1 tsp sesame seeds
sesame seeds
0.25 tsps
0.25 tsps turmeric
turmeric
2 tsps
2 tsps jaggeryns
jaggeryns
2 Tbsps
2 Tbsps peanutsns
peanutsns
2 Tbsps
2 Tbsps cashewnuts
cashewnuts
2 tsps
2 tsps jaggeryns
jaggeryns
2 Tbsps
2 Tbsps peanutsns
peanutsns
2 Tbsps
2 Tbsps cashewnuts
cashewnuts
some baby eggplants- 10-12
some
baby eggplants- 10-12
some baby eggplants- 10-12
some
baby eggplants- 10-12
some baby eggplants- 10-12
some
baby eggplants- 10-12
some red kashmiri chilies- 3-4
some
red kashmiri chilies- 3-4
3 Tbsps coconut
3 Tbsps
coconut
3 Tbsps coconut
3 Tbsps
coconut
1 Tbsp coriander seeds
1 Tbsp
coriander seeds
1 tsp cumin seeds
1 tsp
cumin seeds
some curry leaves- 8-10
some
curry leaves- 8-10
2 cloves garlic
2 cloves
garlic
1  ginger- 1
1
ginger- 1
some tamarind- a lime sized
some
tamarind- a lime sized
1 tsp oil
1 tsp
oil
1 large onion
1 large
onion
some salt
some
salt
0.5 tsps nigella seeds
0.5 tsps
nigella seeds
1 tsp sesame seeds
1 tsp
sesame seeds
0.25 tsps turmeric
0.25 tsps
turmeric
2 tsps jaggeryns
2 tsps
jaggeryns
2 Tbsps peanutsns
2 Tbsps
peanutsns
2 Tbsps cashewnuts
2 Tbsps
cashewnuts
2 tsps jaggeryns
2 tsps
jaggeryns
2 Tbsps peanutsns
2 Tbsps
peanutsns
2 Tbsps cashewnuts
2 Tbsps
cashewnuts

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

  1. Wash the eggplants and pat them dry. Slit the eggplants length wise into fours but keep the stems intact. This way, the egg plants remain joined at the stem. Keep aside.
  2. Heat a tspn of oil in a separate pan and add the cumin seeds, peanuts and cashew nuts and fry for a few seconds. Add ginger, garlic and chopped onion and fry for a min. Add the turmeric, coriander seeds, coconut and Kashmiri red chilies and fry till the mixture is brown. Allow the mixture to cool completely and blend to a fine paste using a little water and keep aside.
  3. Heat oil in a thick bottomed pan and fry the egg plants till brown and tender, remove and keep aside.
  4. Add the nigella seeds to the same oil and allow them to crackle. Stir in the curry leaves and fry for a few seconds. Add the ground paste, tamarind pulp, salt and jaggery and mix well.
  5. Add the sauted egg plants and 1/2 cup of water and cook covered over low heat till the egg plants are cooked through and soft.
  6. Serve the curry hot with either rice or rot is.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.20
Ingredient
some baby eggplants- 10-12
some baby eggplants- 10-12
some baby eggplants- 10-12
some red kashmiri chilies- 3-4
3 tablespoons coconut
3 tablespoons coconut
1 tablespoon coriander seeds
1 teaspoon cumin seeds
some curry leaves- 8-10
2 cloves garlic
1 ginger- 1
some tamarind- a lime sized
1 teaspoon oil
1 large onion
½ teaspoons nigella seeds
1 teaspoon sesame seeds
¼ teaspoons turmeric
2 teaspoons jaggeryns
2 tablespoons peanutsns
Price
$1.66
$2.57
$1.14
$0.35
$0.12
$0.12
$0.78
$0.27
$0.36
$0.13
$0.04
$0.10
$0.01
$0.33
$0.08
$0.08
$0.03
$0.48
$0.14
$8.80

Nutritional Information

Quickview
194 Calories
7g Protein
9g Total Fat
22g Carbs
39% Health Score
Limit These
Calories
194k
10%

Fat
9g
15%

  Saturated Fat
4g
31%

Carbohydrates
22g
7%

  Sugar
9g
10%

Cholesterol
0.0mg
0%

Sodium
205mg
9%

Get Enough Of These
Protein
7g
14%

Vitamin B3
25mg
128%

Vitamin C
89mg
108%

Folate
305µg
76%

Manganese
0.8mg
40%

Fiber
7g
31%

Vitamin K
20µg
20%

Vitamin B1
0.27mg
18%

Copper
0.31mg
16%

Vitamin A
736IU
15%

Vitamin B6
0.29mg
15%

Phosphorus
144mg
14%

Magnesium
56mg
14%

Iron
2mg
14%

Potassium
393mg
11%

Zinc
1mg
9%

Vitamin B2
0.14mg
8%

Calcium
68mg
7%

Selenium
4µg
6%

Vitamin B5
0.32mg
3%

Vitamin E
0.44mg
3%

covered percent of daily need

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