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Hyderabadi Bagara Baingan, Indian Eggplant Curry

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User Tarla Dalal  •  07 June, 2021
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Table of Content

About Hyderabadi Bagara Baingan, Indian Eggplant Curry Down arrow
Ingredients Down arrow
Methods Down arrow
Like Hyderabadi bagara baingan recipe Down arrow
What is Hyderabadi bagara baingan recipe made off? Down arrow
Pro tips for Hyderabadi bagara baingan recipe Down arrow
Coconut and sesame paste for bagara Baingan Down arrow
Preparing the brinjals. Down arrow
Making bagare baingan Down arrow
Nutrient values Down arrow

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

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Soaking Time

0

Preparation Time

15 Mins

Cooking Time

14 Mins

Baking Time

0 Mins

Baking Temperature

0

Sprouting Time

0

Total Time

29 Mins

Makes

4 servings

Ingredients

Method

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.


 


Hyderabadi Bagara Baingan, Indian Eggplant Curry recipe with step by step photos

Like Hyderabadi bagara baingan recipe

 

    1. 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.  
What is Hyderabadi bagara baingan recipe made off?

 

    1. 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

 

    1. Choose the small variety of brinjals which are dark purple coloured for this sabzi.
      Step 3 – 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.
      Step 4 – While making slits in the brinjal, ensure that the slit is made only half way …
    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. 
      Step 6 – <meta charset="UTF-8" />Make the coconut and sesame paste fresh for best flavours and aroma.&nbsp;
coconut and sesame paste for bagara Baingan

 

    1. In a broad non-stick pan put 2 tbsp sesame seeds (til).
      Step 7 – In a broad non-stick pan put&nbsp;<meta charset="UTF-8" />2 tbsp&nbsp;<a href="glossary-sesame-seeds-til-gingelly-seeds-612i">sesame seeds (til)</a>.
    2. Add 2 tbsp grated coconut.
      Step 8 – Add&nbsp;<meta charset="UTF-8" />2 tbsp&nbsp;<a href="glossary-grated-coconut-852i">grated coconut</a>.
    3. Add 2 tbsp raw peanuts.
      Step 9 – Add&nbsp;<meta charset="UTF-8" />2 tbsp&nbsp;<a href="glossary-raw-peanuts-kachi-mungfali-kachi-moongfali-847i">raw peanuts</a>.
    4. Add 1 tsp chopped ginger (adrak).
      Step 10 – Add&nbsp;<meta charset="UTF-8" />1 tsp&nbsp;<a href="glossary-chopped-ginger-786i">chopped ginger (adrak)</a>.
    5. Add 1 tsp chopped garlic (lehsun).
      Step 11 – Add&nbsp;<meta charset="UTF-8" />1 tsp&nbsp;<a href="glossary-chopped-garlic-790i">chopped garlic (lehsun)</a>.
    6. Add 1/4 cup chopped onions.
      Step 12 – Add&nbsp;<meta charset="UTF-8" />1/4 cup&nbsp;<a href="glossary-chopped-onions-722i">chopped onions</a>.
    7. Dry roast them over a slow flame for 3 minutes.
      Step 13 – Dry roast them over a slow flame for 3 minutes.
    8. Cool and keep in a mixer.
      Step 14 – Cool and keep in a mixer.
    9. Add 1/4 tsp turmeric powder (haldi).
      Step 15 – Add&nbsp;<meta charset="UTF-8" />1/4 tsp&nbsp;<a href="glossary-turmeric-powder-haldi-645i">turmeric powder (haldi)</a>.
    10. Add 1 tsp coriander (dhania) powder.
      Step 16 – Add&nbsp;<meta charset="UTF-8" />1 tsp&nbsp;<a href="glossary-coriander-powder-dhania-powder-370i">coriander (dhania) powder</a>.
    11. Add 1 tsp cumin seeds (jeera) powder.
      Step 17 – Add&nbsp;<meta charset="UTF-8" />1 tsp&nbsp;<a href="glossary-cumin-seeds-powder-jeera-powder-zeera-powder-382i">cumin seeds (jeera) powder</a>.
    12. Add 1 tsp chilli powder.
      Step 18 – Add&nbsp;<meta charset="UTF-8" />1 tsp&nbsp;<a href="glossary-chilli-powder-red-chilli-powder-339i">chilli powder</a>.
    13. Add 1 tsp tamarind (imli) pulp.
      Step 19 – Add&nbsp;<meta charset="UTF-8" />1 tsp&nbsp;<a href="glossary-tamarind-pulp-tamarind-extract-imli-ka-pulp-838i">tamarind (imli) pulp</a>.
    14. Add 1/2 cup water.
      Step 20 – Add 1/2 cup water.
    15. Blend to a smooth paste and keep aside.
      Step 21 – Blend to a smooth paste and keep aside.
Preparing the brinjals.

 

    1. This is what baby brinjals look like.
      Step 22 – This is what baby brinjals look like.
    2. Slit the brinjal sideways to half length of the brinjal.
      Step 23 – Slit the brinjal sideways to half length of the brinjal.
    3. 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.
      Step 24 – Slit the brinjals from the top or&nbsp;lengthwise. This will make 4 small slits on the …
    4. Keep aside.
      Step 25 – Keep aside.
Making bagare baingan

 

    1. Heat 4 tablespoons oil in a deep non-stick pan.
      Step 26 – Heat 4 tablespoons oil in a deep non-stick pan.
    2. Add 1/4 tsp mustard seeds ( rai / sarson).
      Step 27 – Add&nbsp;<meta charset="UTF-8" />1/4 tsp&nbsp;<a href="glossary-mustard-seeds-sarson-rai-sarson-ke-beej-525i">mustard seeds ( rai / sarson)</a>.
    3. Add 1/4 tsp fenugreek (methi) seeds.
      Step 28 – <meta charset="UTF-8" />Add 1/4 tsp&nbsp;<a href="glossary-fenugreek-seeds-methi-dana-methi-ke-dane-methi-seeds-991i">fenugreek (methi) seeds</a>.
    4. Add 1/4 tsp nigella seeds (kalonji).
      Step 29 – Add&nbsp;<meta charset="UTF-8" />1/4 tsp&nbsp;<a href="glossary-nigella-seeds-kalonji-onion-seeds-552i">nigella seeds (kalonji)</a>.
    5.  Sauté on a medium flame for 30 seconds.
       
      Step 30 – <meta charset="UTF-8" />&nbsp;Saut&eacute; on a medium flame for 30 seconds.<br /> &nbsp;
    6. When the seeds crackle, add the brinjals.
      Step 31 – When the seeds crackle, add the brinjals.
    7. Add 8 to 10 curry leaves (kadi patta).
      Step 32 – Add&nbsp;<meta charset="UTF-8" />8 to 10&nbsp;<a href="glossary-curry-leaves-kadi-patta-kadipatta-388i">curry leaves (kadi patta)</a>.
    8. Add 3 slit green chillies.
      Step 33 – Add&nbsp;<meta charset="UTF-8" />3&nbsp;<a href="glossary-slit-green-chillies-1856i">slit green chillies</a>.
    9. Sauté over medium flame for 3 minutes, while stirring occasionally.
      Step 34 – Saut&eacute; over medium flame for 3 minutes, while stirring occasionally.
    10. Remove the brinjals and keep aside.
      Step 35 – Remove the brinjals and keep aside.
    11. In the same pan, add the coconut and sesame paste.
      Step 36 – In the same pan, add the coconut and sesame paste.
    12. Mix well.
      Step 37 – Mix well.
    13. Cook on a medium flame for 2 minutes, while stirring occasionally.
      Step 38 – Cook on a medium flame for 2 minutes, while stirring occasionally.
    14. Add the cooked brinjals.
      Step 39 – Add the cooked brinjals.
    15. Add 1/2 cup of water.
      Step 40 – Add 1/2 cup of water.
    16. Add salt to taste.
      Step 41 – Add salt to taste.
    17. Mix gently.
      Step 42 – Mix gently.
    18.  Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
      Step 43 – <meta charset="UTF-8" /> &nbsp;Cover with a lid and cook on a medium flame for 10&nbsp;minutes, …
    19. This is what it looks like.
      Step 44 – This is what it looks like.
    20. Top with coriander.
      Step 45 – Top with coriander.
    21. Serve hot garnished with coriander.
      Step 46 – Serve hot garnished with coriander.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
Energy221 cal
Protein2.9 g
Carbohydrates7.5 g
Fiber8.4 g
Fat20 g
Cholesterol0 mg
Sodium5.4 mg

Click here to view Calories for Hyderabadi Bagara Baingan, Indian Eggplant Curry

The Nutrient info is complete

Your Rating*

user
Vismaya

Feb. 14, 2021, 1:03 a.m.

Simple and tasty

4 
user
Foodie#475757

July 6, 2020, 7:28 p.m.

did not like the taste & texture.

1 
user
Foodie #687519

April 23, 2020, 7:25 p.m.

5 
user
Foodie #687519

April 23, 2020, 11:04 a.m.

5 
user
Radha Hoizal

Oct. 4, 2019, 12:37 a.m.

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

5 
user
MasalaVegan

Sept. 6, 2019, 6:11 p.m.

Really tasty eggplant preparation.

5 
user
Foodie #522195

July 27, 2017, 5:25 p.m.

This dish is tasty and excellent . goes well with both rotis and chawal.

5 
user
Foodie #639559

Dec. 2, 2016, 10:53 p.m.

Can I add tomato in this recipe.

5 
user
Very good illustration step by step

Jan. 21, 2016, 4:36 p.m.

5 
user
Foodie #517620

Dec. 19, 2015, 3:17 a.m.

Very Very tasty

5 
user
Tarla Dalal

Dec. 19, 2015, 3:17 a.m.

Great you liked the recipe. Please keep trying our recipes and provide us your feedback as it will help other users follow the recipe.

user
sukanya

Nov. 21, 2015, 12:12 p.m.

4 
user
Foodie #616930

Oct. 22, 2014, 5:22 p.m.

Very tasty came very well thank you

4 
user
pranita deshpande

April 15, 2014, 4:08 p.m.

I liked your recipes, I will try to make it. Thanks for nice recipes.

5 
user
sumit

April 3, 2014, 11:24 a.m.

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

5 
user
Shamina Husain

July 22, 2013, 10:40 a.m.

5 
User

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