Hyderabad Best Accompaniment To The Biryani: Baghare Baingan!
Hyderabad is filled with history; home to the ancient Chalukya dynasty, Kakatiya dynasty, and during the ancient and medieval history was heavily influenced by the Tughlaq and Mughals and with the advent of the westerner, the British. Capital to the former undivided state of Andhra Pradesh and now Telangana, Hyderabad is famed for its rich history, culture and food.
Baghare Baingan
There are very few unaware of the fame of the famous Hyderabadi Biryani or its kebabs, similarly one such famed dish is the Baghare Baingan. A famous dish which is often served as an accompaniment to the Hyderabadi biryani.
By deep frying young brinjals and then simmered in a gravy, the Hyderabadi dish is made, also known as ‘Nune vankaya kura’ in Telugu. Peanuts, sesame seeds and coconuts are added into the gravy to enhanced and provide it a nutty and delicious flavor.
Enjoyed with a delicious serving of Biryani, Baghara rice or roti, Baghare Baingan is relished for its mouth melting and soft taste compared to the usually deep fried brinjals. One can make this mouth watering dishes in the comfort of their home or relish it in a restaurant, made and sold in many Indian restaurants around the world.
The hyderabadi dish is cooked in a blend of peanuts, coconuts and mixed with masala alongside brinjals to make gravy. The dish is simple in preparation but is tricky in maintaining balance of the spice with the brinjals, and in not making it too squishy, which requires quite a while in mastering this dish.
Brinjals are healthy and nutritious to one's health, the spicy dish with gravy and spices makes for a rich and healthy dish, though it would be wise to have in moderation as it can be a bit heavy for your stomach if had a little too much which is a problem because resisting the dish is equal to impossible.
Hyderabad is a land blessed with a rich history and a richer culinary history, influenced by the British during its regime, and by the empires that came before, like the Mughals and the Tughlaqs. One can find their contributions in the many ruins, arts and culture left behind including in its culinary arts. The Hyderabadi cuisine is regal and grand due to the huge patronage by former rulers, the Bhagare Baingan is a product of the patronage and is thus even now respected as a dish served as an accompaniment to the regal Biryani.
For many wishing to learn on the Hyderabadi cuisine, it is an absolute necessity to try the Baghare Baingan, a dish once served to the Mughals, is now eaten and enjoyed by people worldwide.
By deep frying young brinjals and then simmered in a gravy, the Hyderabadi dish is made, also known as ‘Nune vankaya kura’ in Telugu. Peanuts, sesame seeds and coconuts are added into the gravy to enhanced and provide it a nutty and delicious flavor.
Enjoyed with a delicious serving of Biryani, Baghara rice or roti, Baghare Baingan is relished for its mouth melting and soft taste compared to the usually deep fried brinjals. One can make this mouth watering dishes in the comfort of their home or relish it in a restaurant, made and sold in many Indian restaurants around the world.
The hyderabadi dish is cooked in a blend of peanuts, coconuts and mixed with masala alongside brinjals to make gravy. The dish is simple in preparation but is tricky in maintaining balance of the spice with the brinjals, and in not making it too squishy, which requires quite a while in mastering this dish.
Brinjals are healthy and nutritious to one's health, the spicy dish with gravy and spices makes for a rich and healthy dish, though it would be wise to have in moderation as it can be a bit heavy for your stomach if had a little too much which is a problem because resisting the dish is equal to impossible.
Hyderabad is a land blessed with a rich history and a richer culinary history, influenced by the British during its regime, and by the empires that came before, like the Mughals and the Tughlaqs. One can find their contributions in the many ruins, arts and culture left behind including in its culinary arts. The Hyderabadi cuisine is regal and grand due to the huge patronage by former rulers, the Bhagare Baingan is a product of the patronage and is thus even now respected as a dish served as an accompaniment to the regal Biryani.
For many wishing to learn on the Hyderabadi cuisine, it is an absolute necessity to try the Baghare Baingan, a dish once served to the Mughals, is now eaten and enjoyed by people worldwide.
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