Hyderabadi Baghara Baingan

Hyderabadi Baghara Baingan

4/5 stars  92% LIKED IT    12 REVIEWS 11 GOOD - 1 BAD
हैदराबादी बगारा बैंगन - हिन्दी में पढ़ें 

Added to 467 cookbooks   This recipe has been viewed 175016 times

A flavour-packed treat for your palate, the Hyderabadi Baghara Baingan is loaded with the dynamic flavours of several seeds and spices.

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 gamut of flavourful ingredients ranging from onions and ginger to spice powders ad peanuts.

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

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

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Hyderabadi Baghara Baingan recipe - How to make Hyderabadi Baghara Baingan

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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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

  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.

Cooked Long Grained Rice 
Cucumber Pachadi, South Indian Cucumber Raita 
Tava Roti ( Kebabs and Tikkis Recipe) 

Nutrient values per serving
Energy221 cal
Protein2.9 g
Carbohydrates7.6 g
Fiber8.4 g
Fat20 g
Cholesterol0 mg
Vitamin A216.7 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.4 mg
Vitamin C13.7 mg
Folic Acid37.3 mcg
Calcium96.8 mg
Iron1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium3.6 mg
Potassium225.6 mg
Zinc0.9 mg

RECIPE SOURCE : Swadisht SubzianBuy this cookbook

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Hyderabadi Baghara Baingan
 on 03 Nov 17 07:26 PM

Hyderabadi Baghara Baingan
 on 04 Oct 17 11:02 AM

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

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

I liked your recipes, I will try to make it. Thanks for nice recipes.
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Tarla Dalal    Pranita, let us know how the recipe comes out. Happy Cooking.
29 Jun 17 02:17 PM
Hyderabadi Baghara Baingan
 on 26 May 17 10:11 AM

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

Hyderabadi Baghara Baingan
 on 17 Aug 15 08:37 AM

Very Very tasty
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Tarla Dalal    Great you liked the recipe. Please keep trying our recipes and provide us your feedback as it will help other users follow the recipe.
17 Aug 15 10:11 AM
Hyderabadi Baghara Baingan
 on 31 Jul 13 11:13 AM

Really tasty eggplant preparation.
Hyderabadi Baghara Baingan
 on 13 Feb 13 10:49 PM

did not like the taste & texture.
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Tarla Dalal    The recipe has been updated and please try it and send us your feedback.
29 Jun 17 02:56 PM
Hyderabadi Baghara Baingan
 on 22 Jul 12 09:09 PM

Excellent subzi especially in summer when there is scarcity of vegetables.Tried this out today as Sunday special on my menu card.It is quicker and can be prepared faster too.Moreover most important is that almost all the ingredients are usually available at home so it becomes easy to prepare
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