This article needs additional citations for verification. (July 2020) |
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.
 | |
| Type | Curry |
|---|---|
| Place of origin | India |
| Region or state | Hyderabad |
| Main ingredients | Eggplant, spices |
Etymology
editThe 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
editReferences
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.
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it. |