Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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 $1.07

$1.07 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:79%

Spoonacular Score: 79%

 

Hyderabadi baghara Baingan might be just the side dish you are searching for. This recipe makes 4 servings with 354 calories, 13g of protein, and 6g of fat each. For $4.63 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 2 would say it hit the spot. A mixture of onion, coriander seeds, peanutsns, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, whole 30, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is super. Similar recipes include dum ke baingan , how to make hyderabadi dum ke baingan, bagara baingan , how to make hyderabadi bagara baingan, and Bagara Baingan – Hyderabadi bagara baingan.

Ingredients

Servings:
3
3  red chilies
red chilies
3 Tbsps
3 Tbsps coconut
coconut
1 Tbsp
1 Tbsp coriander seeds
coriander seeds
1 tsp
1 tsp cumin seeds
cumin seeds
8
8  curry leaves
curry leaves
10
10  baby beet
baby beet
2 cloves
2 cloves garlic
garlic
1
1  ginger
ginger
some
some lime
lime
1 tsp
1 tsp oil
oil
1
1  onion
onion
some
some salt
salt
0.5 tsps
0.5 tsps seeds
seeds
1 tsp
1 tsp sesame seeds
sesame seeds
0.25 tsps
0.25 tsps turmeric
turmeric
2 Tbsps
2 Tbsps cashewnuts
cashewnuts
2 tsps
2 tsps jaggeryns
jaggeryns
2 Tbsps
2 Tbsps peanutsns
peanutsns
3  red chilies
3
red chilies
3 Tbsps coconut
3 Tbsps
coconut
1 Tbsp coriander seeds
1 Tbsp
coriander seeds
1 tsp cumin seeds
1 tsp
cumin seeds
8  curry leaves
8
curry leaves
10  baby beet
10
baby beet
2 cloves garlic
2 cloves
garlic
1  ginger
1
ginger
some lime
some
lime
1 tsp oil
1 tsp
oil
1  onion
1
onion
some salt
some
salt
0.5 tsps seeds
0.5 tsps
seeds
1 tsp sesame seeds
1 tsp
sesame seeds
0.25 tsps turmeric
0.25 tsps
turmeric
2 Tbsps cashewnuts
2 Tbsps
cashewnuts
2 tsps jaggeryns
2 tsps
jaggeryns
2 Tbsps peanutsns
2 Tbsps
peanutsns

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: $1.07
Ingredient
3 red chilies
3 tablespoons coconut
1 tablespoon coriander seeds
1 teaspoon cumin seeds
8 curry leaves
10 baby beet
2 cloves garlic
1 ginger
some lime
1 teaspoon oil
1 onion
1/2 teaspoon seeds
1 teaspoon sesame seeds
1/4 teaspoon turmeric
Price
$1.20
$0.03
$0.78
$0.27
$0.36
$0.90
$0.13
$0.04
$0.10
$0.01
$0.24
$0.08
$0.08
$0.03
$4.27

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
111 Calories
3g Protein
3g Total Fat
18g Carbs
34% Health Score
Limit These
Calories
111
6%

Fat
3g
6%

  Saturated Fat
1g
8%

Carbohydrates
18g
6%

  Sugar
10g
11%

Cholesterol
0.0mg
0%

Sodium
280mg
12%

Get Enough Of These
Protein
3g
7%

Vitamin B3
23mg
120%

Vitamin C
98mg
120%

Folate
362µg
91%

Manganese
0.59mg
29%

Fiber
5g
21%

Potassium
546mg
16%

Vitamin B6
0.31mg
15%

Iron
2mg
12%

Magnesium
45mg
11%

Copper
0.2mg
10%

Vitamin A
441IU
9%

Phosphorus
83mg
8%

Calcium
60mg
6%

Vitamin B1
0.09mg
6%

Vitamin K
5µg
6%

Vitamin B2
0.09mg
5%

Zinc
0.7mg
5%

Vitamin E
0.53mg
4%

Selenium
2µg
3%

Vitamin B5
0.3mg
3%

covered percent of daily need

Related Recipes