Baghaar-e-baingan

Baghāre baingan (Urdu: بگھارے بیگن ) is a curry from the Hyderabadi cuisine made with eggplant (brinjal) Hyderabad. It is also used as a side dish with the Hyderabadi biryani.

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

Etymology

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

History
Baghare baingan on 2017 stamp of India

Baghaare baingan was introduced during the Mughal Empire from Tashkent and later became popular in Hyderabad. The Mughlai cuisine influenced cuisine in South Asia significantly between 16th and 19th century. [1]

See also

References
  1. Narayanan, Divya (January 2016). "What Was Mughal Cuisine? : Defining and Analysing a Culinary Culture". Interdisziplinäre Zeitschrift für Südasienforschung. 1: 1–30. Retrieved 17 January 2019.
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