Hyderabadi Bagara Baingan, Indian Eggplant Curry

Hyderabadi Bagara Baingan, Indian Eggplant Curry

This recipe has been viewed 205656 times
4/5 stars  93% LIKED IT   
15 REVIEWS 14 GOOD - 1 BAD



Hyderabadi bagara baingan recipe | bagare baingan | Hyderabadi Nizam style authentic bagara baingan | Indian eggplant curry |

Hyderabadi bagara baingan is a flavour-packed Indian eggplant curry which is loaded with the dynamic flavours of several seeds and spices. Learn how to make Hyderabadi Nizam style authentic baghara baingan.

To make Hyderabadi bagara baingan, first make the paste. Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a broad non-stick pan and dry roast them over a slow flame for 3 minutes. Add the turmeric powder, coriander powder, cumin seeds powder, chilli powder and tamarind pulp and blend to a smooth paste using ½ cup water. Keep aside. Then make the sabzi. Slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds, fenugreek seeds and nigella seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the brinjals, curry leaves and green chillies and sauté over medium flame for 3 minutes, while stirring occasionally. Remove the brinjals and keep aside. In the same pan, add the coconut and sesame paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cooked brinjals, ½ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally. Serve hot garnished with coriander.

Slit brinjals are cooked with an aromatic and spicy tempering of seeds, curry leaves and green chillies, and a rich paste that contains a large amount of flavourful ingredients ranging from onions and ginger to spice powders and peanuts to make bagare baingan.

The coconut and sesame paste is what lends its authentic colour to this Hyderabadi Nizam style authentic bagara baingan. Do not compromise on the quantity of oil used, as the paste has to be fried in it to get that toothsome experience.

Indeed, every mouthful of this Indian eggplant curry is brimming with flavour, and it is bound to turn even plain rice or rotis into a memorable meal!

Tips for Hyderabadi bagara baingan. 1. Choose the small variety of brinjals which are dark purple coloured for this sabzi. 2. While making slits in the brinjal, ensure that the slit is made only half way through it. Very deep slits will open up while cooking. 3. Using a broad non-stick pan is suggested as it will make tossing the brinjals easier. 4. Make the coconut and sesame paste fresh for best flavours and aroma.

Try other baingan based dishes like Baingan Methi ki Subzi and Baingan Musasalam.

Enjoy Hyderabadi bagara baingan recipe | bagare baingan | Hyderabadi Nizam style authentic bagara baingan | Indian eggplant curry.

Hyderabadi Bagara Baingan, Indian Eggplant Curry recipe - How to make Hyderabadi Bagara Baingan, Indian Eggplant Curry

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
Show me for servings

Method
For the coconut and sesame paste

    For the coconut and sesame paste
  1. Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a broad non-stick pan and dry roast them over a slow flame for 3 minutes.
  2. Add the turmeric powder, coriander powder, cumin seeds powder, chilli powder and tamarind pulp and blend to a smooth paste using ½ cup water. Keep aside.

How to proceed

    How to proceed
  1. Slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside.
  2. Heat the oil in a deep non-stick pan, add the mustard seeds, fenugreek seeds and nigella seeds and sauté on a medium flame for 30 seconds.
  3. When the seeds crackle, add the brinjals, curry leaves and green chillies and sauté over medium flame for 3 minutes, while stirring occasionally. Remove the brinjals and keep aside.
  4. In the same pan, add the coconut and sesame paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the cooked brinjals, ½ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
  6. Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
Energy221 cal
Protein2.9 g
Carbohydrates7.5 g
Fiber8.4 g
Fat20 g
Cholesterol0 mg
Sodium5.4 mg

Reviews

Hyderabadi Baghara Baingan
 on 01 Nov 19 11:11 PM
5

Hyderabadi Baghara Baingan
 on 01 Nov 19 11:11 PM
5

Hyderabadi Baghara Baingan
 on 03 Nov 17 07:26 PM
4

Hyderabadi Baghara Baingan
 on 04 Oct 17 11:02 AM
5

Can I add tomato in this recipe.
Hyderabadi Baghara Baingan
 on 22 Aug 17 08:24 PM
4

Very tasty came very well thank you
Hyderabadi Baghara Baingan
 on 29 Jun 17 01:05 PM
5

I liked your recipes, I will try to make it. Thanks for nice recipes.
Tarla Dalal
29 Jun 17 02:17 PM
   Pranita, let us know how the recipe comes out. Happy Cooking.
हैदराबादी बगारा बैंगन
 on 26 Jun 17 05:22 PM
5

Hyderabadi Baghara Baingan ye ek Shahi dawaat pe akksar serve kiya jata hai.. peanuts ka upyog karne se subzi me jaika bahaoot hi swadist lagata hai isse chawal ya roti ke sath khane ka ananad le sakte hai
Hyderabadi Baghara Baingan
 on 26 May 17 10:11 AM
5

Tarla Dalal
29 Jun 17 02:24 PM
   Thanks for the feedback.
Hyderabadi Baghara Baingan
 on 05 Jun 16 12:21 PM
5

Hyderabadi Baghara Baingan
 on 17 Aug 15 08:37 AM
5

Very Very tasty
Tarla Dalal
17 Aug 15 10:11 AM
   Great you liked the recipe. Please keep trying our recipes and provide us your feedback as it will help other users follow the recipe.
View comment page:  ... 2