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hyderabadi style brinjal curry

Authentic Hyderabadi Bagara Baingan Recipe | Baghare Baingan | Baghaar-E-Baingan

Santosh Allada
Bagara baingan or baghare baingan is a popular Hyderabadi style eggplant curry. This scrumptious and lip-smacking recipe pairs well with rice varieties and Indian flatbread.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 40 minutes
Course Curry, Main Course
Cuisine Hyderabadi, South Indian
Servings 6 people

Ingredients
  

For the Masala Paste

  • 1 tsp Oil
  • 1/4 cup Peanuts
  • 1/4 cup Dry Coconut
  • 2 tbsp Sesame seeds til
  • 1 tbsp Poppy seeds optional
  • 1/2 tbsp Coriander seeds
  • 1 tsp Cumin
  • 2 numbers Cloves
  • 1 inch Cinnamon stick
  • 2 numbers Green Cardamom
  • 1 tbsp Oil
  • 1 medium Onion thinly sliced
  • 5-7 numbers Garlic pods
  • 1 inch Ginger
  • 3-4 tbsps Water to grind

For the Bagara Baingan

  • 250 gms Brinjals small purple variety
  • lemon size Tamarind dried
  • 1/4 cup Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin
  • 1/4 tsp Onion seeds kalonji
  • 5-7 Curry leaves
  • 1/4 tsp Turmeric powder
  • 1-2 tsp Red chili powder
  • 1/4 tsp Garam masala
  • 1 tsp Jaggery
  • 1 1/4 cups Water
  • Salt to taste
  • 2-3 tbsp Coriander leaves

Instructions
 

Prep up

  • Rinse 250 grams small sized baingan 2 to 3 times in water. Pat them dry and set aside. With the help of a knife, cut off the tops of all the eggplants but leave the crown intact.
  • Soak lemon size tamarind in hot water for 10-15 minutes. Meanwhile, you can proceed with the recipe. Later, pass it through a strainer and press gently until only the fibers remain behind. Discard the fibers and keep the thick tamarind pulp.

Make the Masala paste

  • Heat 1 tsp oil in a pan over low flame. Add 1/4 cup raw peanuts and saute for 30 seconds.
  • Add 1/2 tbsp coriander seeds, 1 tsp cumin seeds, 1 inch cinnamon stick, 2 cloves, and 2 green cardamoms. Continue to saute until they become aromatic.
  • Add grated dry coconut, sesame seeds, and poppy seeds. Roast until the coconut color changes to light golden. Transfer onto a plate.
  • In the same pan, heat 1 tbsp oil over medium flame. Add sliced onions and saute stirring at regular intervals until they tune lightly browned around the edges. Transfer onto the plate and let it cool.
  • Once cooled, add to a blender jar along with 5-7 garlic pods and 1-inch ginger.
  • Grind everything to a smooth paste adding 3-4 tbsps of water.
  • Make deep slits through the eggplant stopping an inch before you get to the stem end keeping the stem intact.
  • Add the brinjals to the salt water to prevent them from turning black.
  • Heat 1/4 cup of oil in the same pan over medium flame.
  • Saute by rotating them every few minutes until all the sides are blistered and fork-tender. Do not cook them completely, they need to further cook in the gravy.
  • Use a slotted spoon and remove them onto a plate.

Make the base gravy

  • Heat 1/4 cup of oil in the pan over medium flame. When hot add mustard seeds, cumin, and nigella seeds (kalonji). Let them crackle.
  • Add curry leaves and saute until they turn crisp.
  • Next, add the ground masala paste and give a good mix.
  • Add turmeric powder, red chili powder, and salt. Mix well.
  • Fry over medium heat until it oozes oil from the side, about 2-3 minutes.
  • Add 1.25 cups of water and mix well. Bring it to a boil.
  • Cover the pan with a lid and simmer on low flame for 10 mins.
  • Open the lid and you will see can see oil floating on top. This means the masala has cooked well.
  • Add 1-2 tbsp tamarind pulp and 1 tsp jaggery (missed clicking the pic). Mix well.
  • Add the fried brinjals and 1/4 tsp garam masala. Give a good stir.
  • Cover the pan and cook on low flame for 5-10 minutes or until the brinjals are cooked completely.
  • Open the lid and carefully give a gentle stir.
  • Turn off the flame and add chopped coriander leaves. Give a final stir.
  • Hyderabadi Bagara Baingan is ready. Serve hot with rice or flatbread.

Notes

Use a small purple variety of eggplant. If you do not have access to them, you can use a regular or a big variety of brinjals and then cut them into small pieces before frying.
Roast the ingredients on low flame. Grind everything with minimum water.
Cook the masala paste well until the oil separates.
Do not overcook the brinjals. Retain the shape.