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Baghaar-e-baingan - Revision history
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2020-09-27T08:00:18Z
<p>References</p>
<p><b>New page</b></p><div>{{More references|date=July 2020}}<br />
{{Use dmy dates|date=August 2019}}<br />
{{Use Indian English|date=October 2018}}<br />
{{Infobox prepared food<br />
| name = Baghaare baingan<br />
| image = Baghare Baingan.JPG<br />
| caption = <br />
| alternate_name = <br />
| country = [[India]]<br />
| region = [[Hyderabad]], [[Telangana]], India<br />
| creator = <br />
| type = [[Curry]]<br />
| served = <br />
| main_ingredient = [[Eggplant]], [[spice]]s<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
'''Baghāre baingan''' ({{lang-ur|{{Nastaliq|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]].<br />
<br />
== Etymology ==<br />
The word ''baghār'' refers to [[Tempering (spices)|tempering]], and the word ''baingan'' refers to [[Brinjal|eggplant]].<br />
<br />
==History==<br />
[[File:Baghare_baingan_on_2017_stamp_of_India.jpg|thumb|Baghare baingan on 2017 stamp of India]]<br />
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. <ref> 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.</ref><br />
<br />
== See also==<br />
* [[Baghaar]]<br />
* [[Indian cuisine]]<br />
<br />
==References==<br />
{{Reflist}}<br />
<br />
{{Indian Dishes}}<br />
{{eggplant dishes}}<br />
<br />
[[Category:Eggplant dishes]]<br />
[[Category:Hyderabadi cuisine]]<br />
[[Category:Indian curries]]<br />
[[Category:Muhajir cuisine]]<br />
<br />
{{India-cuisine-stub}}<br />
{{pakistan-cuisine-stub}}</div>
>GünniX