The Hyderabadi Bagara Baingan recipe is bursting with sour-sweet flavors. This recipe uses small eggplants. They cook in gravy made with sesame seeds, coconut flakes, peanuts, and cashews. The Mughal era saw the introduction of this well-known recipe from the Indian state of Hyderabad, which is also well-known in Pakistan.
Today’s recipe is my cousin Hina’s signature dish. This has been a huge hit in my home ever since she shared it with me a few years ago. Hyderabadi Bagara baingan is a lip-smacking dash. In our house, specifically, we love to enjoy it with simple white boiled rice.
How To Make Hyderabadi Bagara Baingan
First, start by cleaning the baingan (brinjal), Then cut a slit from the round side, leaving the stem unbroken.
To make the Bagara Baingan curry the traditional Mughali way, dry roast all the ingredients to create a flavorful masala paste. Although these minute adjustments take a little time, they significantly affect flavor and texture. It’s totally worth the time!
Sesame seeds, poppy seeds (khus khus), peanuts, and coconut are all dry-roasted in a pan. Everything should be roasted for a few minutes in order to get a pleasant aroma. I substitute cashews for peanuts because my children are allergic to them; however, it won’t make a big difference in taste.
Serving Suggestions For Bagara Baingan
Although the recipe pairs well with steamed rice, roti, or naan, I prefer boiled steamed rice.
It is a perfect side dish for any party. You can even serve it as a side dish to Biryani or Chicken Karahi.
Pro Tips For The Best Stuffed Eggplant Curry
- Use small eggplants for eggplant curry. In this recipe, the small size tastes great.
- Just slit the eggplants to their 3/4 size. This prevents them from breaking while cooking.
- Pan with a wide mouth for easy cooking. It will also maintain an eggplant shape.
- For the best flavor, use fresh eggplant.
- Instead of peanuts, cashews can be used.
If you are looking for more vegetable and sabzi recipes, check out
Aloo, Matar, Gajar Sabzi, Yellow Squash Curry
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