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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 $1.05

$1.05 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:74%

Spoonacular Score: 74%

 

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:
10
10  baby corn
baby corn
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
0.22 cloves
0.22 cloves garlic
garlic
1
1  ginger
ginger
1 small
1 small lime
lime
1 tsp
1 tsp oil
oil
1 large
1 large 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
10  baby corn
10
baby corn
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
0.22 cloves garlic
0.22 cloves
garlic
1  ginger
1
ginger
1 small lime
1 small
lime
1 tsp oil
1 tsp
oil
1 large onion
1 large
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: $1.05
Ingredient
10 baby corn
3 red chilies
3 tablespoons coconut
1 tablespoon coriander seeds
1 teaspoon cumin seeds
8 curry leaves
2 cloves garlic
1 ginger
1 small lime
1 teaspoon oil
1 large onion
½ teaspoons seeds
1 teaspoon sesame seeds
¼ teaspoons turmeric
Price
$0.60
$1.20
$0.03
$0.78
$0.27
$0.36
$0.13
$0.04
$0.25
$0.01
$0.33
$0.08
$0.08
$0.03
$4.20

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!

  • 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).

  • 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.

Cooking Tips

  • 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.

  • 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.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • 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.

  • 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
105 Calories
3g Protein
4g Total Fat
17g Carbs
28% Health Score
Limit These
Calories
105
5%

Fat
4g
6%

  Saturated Fat
1g
9%

Carbohydrates
17g
6%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
201mg
9%

Get Enough Of These
Protein
3g
6%

Vitamin B3
24mg
121%

Vitamin C
98mg
120%

Folate
260µg
65%

Manganese
0.32mg
16%

Vitamin B6
0.3mg
15%

Fiber
3g
14%

Vitamin A
498IU
10%

Potassium
309mg
9%

Iron
1mg
8%

Magnesium
31mg
8%

Copper
0.15mg
7%

Phosphorus
72mg
7%

Vitamin B1
0.09mg
6%

Vitamin K
5µg
6%

Calcium
50mg
5%

Vitamin B5
0.43mg
4%

Vitamin B2
0.07mg
4%

Zinc
0.57mg
4%

Vitamin E
0.54mg
4%

Selenium
1µg
2%

covered percent of daily need

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