Baingan Bagara Recipe | How to make Hyderabadi Baingan Bagara Recipe
Hyderabadi Baingan Bagara Recipe, a popular and delicious dish prepared with small eggplants. The roasted pieces of eggplants are cooked in thick gravy based of sesame seeds, peanuts, coconut, tamarind and yogurt. Hyderabadi cuisine is very famous not only in India but all over the world. When I went to vegetable market and saw these fresh small brinjals, this recipe comes to my mind. I had eaten this recipe a long time back but I am not sure about the ingredients used in the dish. So, I called one of my south Indian friend and asked the complete recipe details from her. She is a great cook and knows most of the traditional South Indian Recipes.
Baingan Bagara Recipe turns out very good and my husband who don’t like baingan much, just love it. The eggplants when simmered in thick tangy nut gravy, absorbs all the flavours and simply tastes delicious. Baingan Bagara is served as a side dish with Hyderabadi Biryani or you can served it with plain steamed rice.
Do check out more Baingan recipes- Baingan Bharta and Baingan Bhaja.
Baingan Bagara Recipe Card
Prep Time: 20 minutes
Cook Time: 30 minutes
- Peanuts- 2 tablespoon, roasted
- Sesame Seeds- 1 ½ tablespoon, roasted
- Fresh Coconut- 2 ½ tablespoon, roasted
- Small Bringals/ Eggplants- 250 gms
- 1 medium sized onion, finely chopped
- 1 tablespoon ginger garlic paste
- 1 dry red chili
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/4 teaspoon mustard seed
- 1/4 teaspoon fenugreek seeds
- I inch cinnamon stick
- 3 cloves
- 5-6 curry leaves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1/2 garam masala
- 2 teaspoon tamarind paste
- 1 tablespoon yogurt
- Salt to taste
- 2 tablespoon cooking oil
- Fresh coriander leaves for garnishing
Method to make Baingan Bagara Recipe
Step 1:- Wash the brinjals well and cut them into halves. Heat 1 tablespoon oil in a pan and roast the brinjal pieces on both the sides till they turn golden brown. Keep aside the roasted brinjals in a plate.
Step 2:- Dry roast peanuts until they turn light brown. Then add seasame seeds and allow them to crackle. Turn the flame off and add coconut. Leave all these nuts in the hot pan and keep aside to cool them.
Step 3:- Bend all these roasted ingredients with 2 teaspoons of curd to make a smooth paste.
Step 4:- Heat 1 tablespoon oil in a heavy bottom pan and add cumin seeds, mustard seeds, fenugreek seeds, cloves, cinnamon, dry red chili and asafoetida. When they splutter, add onions and curry leaves. Saute well.
Step 5:- Add ginger garlic paste to the sauteed onions and stir till the raw smell goes away. Pour turmeric powder, red chilli powder, coriander powder and garam masala in it.
Step 6:- Now add, the blended peanut-seasame seeds-coconut mixture and mix well. Pour half cup of water and cook it on low flame.
Step 7:- Add tamarind paste and let the gravy bring to boil. Add roasted brinjals and mix. If the gravy seems to be thick add little more water to it.
Step 8:- Cover the lid and cook the brinjals completely, so that they absorb the masala flavor well.
Step 9:- Garnish the dish with fresh coriander leaves and serve hot with plain rice or biryani.
Enjoy. Happy Cooking 🙂