Baghaar-e-baingan

Baghaare baingan
TypeCurry
Place of originIndia
Region or stateHyderabad
Main ingredientsEggplant, spices

Baghaar-e-baingan, also spelled Baghare baingan,[1] Bhagaray Baigan[2] and Bagara baingan,[3] is an eggplant (brinjal) curry from Hyderabadi cuisine, originating in Hyderabad, India. It is commonly served as a side dish with Hyderabadi biryani.

Etymology

The word baghār refers to tempering,[4] and the word baingan refers to eggplant.

Baghare Baingan on 2017 stamp of India

See also

References

  1. ^ Akbar, Syed (5 November 2017). "Hyderabad's signature cuisine: Biryani, Tirupati laddoo & idli-dosa get India Post stamp". The Times of India. The Times Group. Retrieved 11 February 2026.
  2. ^ Tirmizi, Bisma (30 September 2014). "Food Stories: Bhagaray baigan". Dawn. Dawn Media Group. Retrieved 11 February 2026.
  3. ^ Goswami Sharma, Purnima (4 January 2026). "The Rise of Regional Cuisine". Deccan Chronicle. Retrieved 10 February 2026.
  4. ^ "5 Indian cooking techniques, their importance, and how they add flavour to dishes". The Times of India. The Times Group. 27 July 2025. Retrieved 11 February 2026.
allikas: https://en.wikipedia.org/wiki/Baghare_Baigan