Rediff Reader Bethica Das from Sharjah brings you a fusion recipe!
Bagara Baingan is a signature dish from Hyderabad and is generally served with Dum Biryani.
It also goes well with naan or tandoori roti.
I recently combined two recipes -- mutton curry and Bagara Baingan -- to come up with this fusion combo.
The end result was super yummy, spicy and tangy.
You should try it with your family.
Ingredients
For mutton curry
- 400-500 gm mutton, boneless/ with bones
- 1 tsp ginger-garlic paste
- 3 tbsp red chili powder
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tbsp salt
- 1 tsp coriander powder
- 1 tsp lemon juice
- 1 tbsp oil
For Bagara Baingan
- 6 baby eggplants, washed, drained and slit
- 3 tbsp oil
- 2 tbsp peanuts
- 1 tbsp sesame seeds
- 2 tbsp fresh grated coconut
- 1 tbsp roasted coriander powder
- 1 tsp roasted cumin powder
- 2 onions sliced
- 1-2 sprigs curry leaves
- 1 tsp ginger-garlic paste
- Salt to taste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp tamarind paste mixed with 1/2 cup water
- 1 tsp coriander leaves, chopped
Method
To make mutton curry
- Marinate the mutton with all the mentioned ingredients (except oil) for 2-3 hours (preferably overnight).
- Heat oil in a pan and saute the mutton on high flame for 4 to 5 minutes.
- Cover and cook on a low to medium flame till the moisture has all been absorbed.
- Add 1/2 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. Keep aside.
To make Bagara Baingan
- Wipe the eggplants well and keep aside. Heat 1 tbsp. oil and fry them till light brown. Drain and keep aside.
- Dry roast the coconut, sesame seeds and peanuts till golden in colour. Cool and grind into a paste by adding some water. Keep aside.
- Heat remaining oil and saute the onion till light brown.
- Add ginger-garlic paste, turmeric powder, red chili powder, coriander powder and cumin powder mixed with a little water.
- Saute till the oil separates.
- Add ground coconut paste and curry leaves. Fry on low flame till well combined.
- Add the cooked mutton, fried eggplants and salt. Mix everything well.
- Cover and simmer on a medium flame for 4-5 minutes or till the eggplants are completely cooked.
- Add the tamarind water and simmer further for 2 minutes.
- When done, switch off the flame and garnish with coriander leaves.
- Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.
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