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Hyderabadi_Bagara
Hyderabadi_Bagara

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We hope you got benefit from reading it, now let’s go back to hyderabadi_bagara recipe. To cook hyderabadi_bagara you need 14 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to prepare Hyderabadi_Bagara:
  1. Use πŸ†2 tbsp oil πŸ†2 tsp cumin seeds
  2. Use πŸ†2 tsp mustard seeds πŸ†1/4 tsp fenugreek seeds
  3. Prepare πŸ†5 - 6 dried red chillies πŸ†7-8 curry leaves
  4. Prepare πŸ†8 - 10 brinjals slit into + form
  5. You need πŸ†1 tbsp ginger garlic paste salt to taste
  6. Provide πŸ†2 tsp red chilli powder πŸ†1/2 tsp turmeric powder
  7. You need πŸ†1 tbsp coriander leaves for garnishing
  8. Take πŸ†2 tsp coriander powder
  9. Provide tomato πŸ†1 large lemon size tamarind extracted pulp
  10. Take πŸ†1 tbsp coriander leaves for garnishing
  11. Use ,πŸ†For the masala:πŸ†
  12. You need πŸ†1 tbsp peanuts πŸ†1 tbsp desiccated
  13. Take coconut cut into
  14. Use πŸ†1 tbsp sesame seeds πŸ†2 medium sized onions sliced
Steps to make Hyderabadi_Bagara:
  1. , πŸ†Firstly cut the brinjals into + form and put them in salt water.
  2. πŸ†Dry roast peanuts, coconut, sesame seeds separately and allow it to cool.
  3. πŸ†In a pan, add onions, smear little oil and roast them for a minute
  4. Make a fine masala paste of all the roasted ingredients which are peanuts, coconut, onions, sesame seeds and πŸ†put it aside.
  5. In a cooking pot, add oil and heat it, add cumin seeds, mustard seeds and allow them to crackle.
  6. πŸ†Add fenugreek seeds, dried red chillies, saute well, add curry leaves
  7. Add the brinjals/eggplant/baingan and fry them well until the colour of the baingan changes
  8. πŸ†Add ginger garlic and saute well for few minutes. - Add the masala paste into it, mix well
  9. πŸ†Add salt, red chilli powder, turmeric powder, coriander powder, mix well and cook the masala until oil appears at the corners
  10. πŸ†Add the tamarind extracted pulp and stir well. - Add water if required and salt too.
  11. Add tomato which is cut into two halves.
  12. Cook the whole bagara baingan ka salan until the gravy thickens and oil appears.
  13. Garnish with coriander leaves.
  14. Serve hot with roti or rice.

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