Baghaar-e-baingan
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| Type | Curry |
|---|---|
| Place of origin | India |
| Region or state | Old Hyderabad State which includes Marathi, Kannada and all Telugu regions (Naizam, Sircar and Ceded) ruled by Nizams and Qutub Shahis. Popular in Maharashtra, Karnataka, Telangana and Andhra Pradesh. |
| Main ingredients | Eggplant, spices |
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.
Etymology[edit]
The word baghār refers to tempering, and the word baingan refers to eggplant.
History[edit]
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[edit]
References[edit]
- ^ 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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