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Baghāre baingan ( ur, ) is a curry from the
Baghaare baingan was introduced during the
Hyderabadi cuisine
Hyderabadi cuisine (native: ''Hyderabadi Ghizaayat''), also known as Deccani cuisine, is the native cooking style of the Hyderabad, Telangana, India. The ''haute cuisine'' of Hyderabad began to develop after the foundation of the Bahmani Sultan ...
made with eggplant (''brinjal'') Hyderabad
Hyderabad ( ; , ) is the capital and largest city of the Indian state of Telangana and the ''de jure'' capital of Andhra Pradesh. It occupies on the Deccan Plateau along the banks of the Musi River, in the northern part of Southern India ...
. It is also used as a side dish
A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.Hyderabadi biryani
Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani from Hyderabad, India made with basmati rice and meat (mostly mutton). Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi an ...
.
Etymology
The word ''baghār'' refers to tempering, and the word ''baingan'' refers to eggplant.History
Baghaare baingan was introduced during the Mughal Empire
The Mughal Empire was an early-modern empire that controlled much of South Asia between the 16th and 19th centuries. Quote: "Although the first two Timurid emperors and many of their noblemen were recent migrants to the subcontinent, the d ...
from Tashkent
Tashkent (, uz, Toshkent, Тошкент/, ) (from russian: Ташкент), or Toshkent (; ), also historically known as Chach is the capital and largest city of Uzbekistan. It is the most populous city in Central Asia, with a population of 2 ...
and later became popular in Hyderabad. The Mughlai cuisine
Mughlai cuisine consists of dishes developed in the medieval Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islami ...
influenced cuisine in South Asia
South Asia is the southern subregion of Asia, which is defined in both geographical
Geography (from Greek: , ''geographia''. Combination of Greek words ‘Geo’ (The Earth) and ‘Graphien’ (to describe), literally "earth descr ...
significantly between 16th and 19th century. 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.
See also
*Baghaar
Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan and Sri Lanka, in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are roasted briefly in oil or ghee to lib ...
* Indian cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, he ...
References
Eggplant dishes Hyderabadi cuisine Indian curries Muhajir cuisine {{pakistan-cuisine-stub