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Eid special! How to make Bagara Mutton Baingan

July 31, 2020 10:14 IST
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Rediff Reader Bethica Das from Sharjah brings you a fusion recipe!

Bagara Mutton Baingan

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.


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


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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