This article needs additional citations for
verification. (July 2020) |
Type | Curry |
---|---|
Place of origin | India |
Region or state | Hyderabad |
Main ingredients | 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.
The word baghār refers to tempering, and the word baingan refers to eggplant.
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]
This article needs additional citations for
verification. (July 2020) |
Type | Curry |
---|---|
Place of origin | India |
Region or state | Hyderabad |
Main ingredients | 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.
The word baghār refers to tempering, and the word baingan refers to eggplant.
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]