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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The Best Bagara Baingan | Hyderabadi Eggplant Curry For Dinner
6
servings20
minutes20
minutes40
minutesHyderabadi Bagara Baingan is a flavorful eggplant curry cooked in a blend of nutty spices.
Keep the screen of your device on
Ingredients
10 Baby Baingan
4 tablespoons Tamarind plum
1/2 cup Vegetable Oil
8 small curry leaves
1/2 teaspoon turmeric powder
1 1/2 teaspoons red chili powder
1 teaspoon ginger-garlic paste
1 teaspoon Rai (Black mustard seeds)
1/2 teaspoon Kalonji (onion seeds)
1 teaspoon Saunf (Fennel Seeds)
1/2 cup brown fried onion
Salt to taste
- Roasted Nuts
6 cashews or 2 tbsp peanuts
1 tablespoon sesame seed
3 tablespoons dry coconut flakes
2 tablespoons coriander seeds
Directions
- How to Make Roasted Nut Powder:
- First, Heat a pan on high heat and then reduce the flame.
- Dry roast the peanuts or cashews for 1 to 2 minutes over a low flame.
- Roast the coriander seeds, sesame seeds, and coconut flakes one at a time.
- Dry roast all of the nuts for one minute on medium-low heat.
- Turn off the heat and let it cool down completely.
- Add the cooled roasted nuts to a grinding jar and make a slightly grainy powder.
- Set aside the dry roasted nut mixture.
- Cut the Baingan
- Now take baingan and make 2 slits from the round side in a plus shape. Maintain the stems’ shape.
- Make slits in all of the baingan. Set them aside in cool water.
- Curry Cooking Instructions
- In a wok, heat the oil and add the Karhi Patta, Kalonji, Rai, and Saunf.
- Add the ginger garlic paste when it begins to splatter and crack. Cook for a minute.
- Add red chili powder, coriander powder, turmeric, and salt. Now bhonafy masala for a few minutes. Add some water if needed.
- Add the fried onion.
- Mix in the roasted nut powder mixture. Mix thoroughly, then add some water and cook for a few minutes.
- Add pre-cut baingan. Cover with a lid after adding 1/2 cup of water.
- Cook for a few minutes over low heat until the baingan is tender.
- Remove the cover and add the tamarind paste once the gravy has thickened and simmered.
- Let this cook for another 10 minutes on medium-low heat.
- Serve bagara baingan with white boiled rice, roti, or naan.
Notes
- If you are allergic to peanuts or do not have them, you can easily substitute cashews or pistachios. These ingredients typically add a creamy flavor to the recipe, but it can also be made without them.
- Tamarind quantity depends on the particular tamarind. Tamari is sometimes too sweet or too sour, so adjust it to your taste.
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