Hyderabadi Bagara Baingan, Indian Eggplant Curry
by Tarla Dalal
Hyderabadi bagara baingan recipe | bagare baingan | Hyderabadi Nizam style authentic bagara baingan | Indian eggplant curry | with 30 amazing images.
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
For Hyderabadi Bagara Baingan
8 brinjals (baingan / eggplant)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
8 to 10 curry leaves (kadi patta)
3 slit green chillies
4 tbsp oil
salt to taste
For The Coconut and Sesame Paste
2 tbsp sesame seeds (til)
2 tbsp grated coconut
2 tbsp raw peanuts
1 tsp chopped ginger (adrak)
1 tsp chopped garlic (lehsun)
1/4 cup chopped onions
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp chilli powder
1 tsp tamarind (imli) pulp
For The Garnish
2 tbsp chopped coriander (dhania)
For the coconut and sesame paste
- For the coconut and sesame 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.
How to proceed
- How to proceed
- 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.
Like Hyderabadi bagara baingan recipe
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Like Hyderabadi bagara baingan recipe | bagare baingan | Hyderabadi Nizam style authentic bagara baingan | Indian eggplant curry | then see our collection of traditional Indian sabzi recipes and some recipes we love.
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What is Hyderabadi bagara baingan recipe made off?
- What is Hyderabadi bagara baingan recipe made off? bagare baingan is made from 8 brinjals (baingan / eggplant), 1/4 tsp mustard seeds ( rai / sarson), 1/4 tsp fenugreek (methi) seeds, 1/4 tsp nigella seeds (kalonji), 8 to 10 curry leaves (kadi patta), 3 slit green chillies, 4 tbsp oil and a coconut sesame paste.
pro tips for Hyderabadi bagara baingan recipe
-
Choose the small variety of brinjals which are dark purple coloured for this sabzi.
-
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.
- Using a broad non-stick pan is suggested as it will make tossing the brinjals easier.
-
Make the coconut and sesame paste fresh for best flavours and aroma.
coconut and sesame paste for bagara Baingan
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In a broad non-stick pan put 2 tbsp sesame seeds (til).
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Add 2 tbsp grated coconut.
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Add 2 tbsp raw peanuts.
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Add 1 tsp chopped ginger (adrak).
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Add 1 tsp chopped garlic (lehsun).
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Add 1/4 cup chopped onions.
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Dry roast them over a slow flame for 3 minutes.
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Cool and keep in a mixer.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 tsp coriander (dhania) powder.
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Add 1 tsp cumin seeds (jeera) powder.
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Add 1 tsp chilli powder.
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Add 1 tsp tamarind (imli) pulp.
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Add 1/2 cup water.
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Blend to a smooth paste and keep aside.
Preparing the brinjals.
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This is what baby brinjals look like.
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Slit the brinjal sideways to half length of the brinjal.
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Slit the brinjals from the top or lengthwise. This will make 4 small slits on the brinjal but leave the stems on, so the eggplants remain joined at the stem.
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Keep aside.
Making bagare baingan
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Heat 4 tablespoons oil in a deep non-stick pan.
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Add 1/4 tsp mustard seeds ( rai / sarson).
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Add 1/4 tsp fenugreek (methi) seeds.
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Add 1/4 tsp nigella seeds (kalonji).
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Sauté on a medium flame for 30 seconds.
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When the seeds crackle, add the brinjals.
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Add 8 to 10 curry leaves (kadi patta).
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Add 3 slit green chillies.
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Sauté over medium flame for 3 minutes, while stirring occasionally.
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Remove the brinjals and keep aside.
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In the same pan, add the coconut and sesame paste.
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Mix well.
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Cook on a medium flame for 2 minutes, while stirring occasionally.
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Add the cooked brinjals.
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Add 1/2 cup of water.
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Add salt to taste.
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Mix gently.
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Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
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This is what it looks like.
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Top with coriander.
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Serve hot garnished with coriander.
Energy | 221 cal |
Protein | 2.9 g |
Carbohydrates | 7.5 g |
Fiber | 8.4 g |
Fat | 20 g |
Cholesterol | 0 mg |
Vitamin A | 216.7 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 1.3 mg |
Vitamin C | 13.9 mg |
Folic Acid | 45.1 mcg |
Calcium | 73.1 mg |
Iron | 1 mg |
Magnesium | 37.4 mg |
Phosphorus | 97.5 mg |
Sodium | 5.4 mg |
Potassium | 272.1 mg |
Zinc | 0.9 mg |
Can I add tomato in this recipe.
Very tasty came very well thank you
I liked your recipes, I will try to make it. Thanks for nice recipes.
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
Very Very tasty