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Hyderabadi cuisine
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.
Etymology
The word baghār refers to tempering, and the word baingan refers to eggplant.
History
![](https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Baghare_baingan_on_2017_stamp_of_India.jpg/220px-Baghare_baingan_on_2017_stamp_of_India.jpg)
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
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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