Baghaar-e-baingan explained

Baghaare baingan
Country:	India
Region:	Hyderabad
Type:	Curry
Main Ingredient:	Eggplant, spices

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

Etymology

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

History

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

• Baghaar
• Indian cuisine

Notes and 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.