Baghaar-e-baingan
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| Type | Curry |
|---|---|
| Place of origin | India |
| Region or state | Hyderabad, Telangana, India |
| 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[]
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[]
- Baghaar
- Indian cuisine
References[]
- ^ 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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Categories:
- Eggplant dishes
- Hyderabadi cuisine
- Indian curries
- Muhajir cuisine
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