Hyderabadi Bagara Baingan | Baby Egg Plant Curry

Hyderabadi Bagara Baingan
Hyderabadi Bagara Baingan

Bagara Baingan or Baghar-e-baingan is an eggplant curry which is typical to Hyderabad. That’s why this dish is basically known as Hyderabadi Bagara Baingan. The bagara baingan is a side dish with Biryani just like Mirchi ka salan and also other salan dishes.

This curry is different from regular onion and tomato curry paste. It’s so delicious and tangy in taste I’m planning to prepare my next bagara baingan tomorrow itself. I’m not exaggerating but this dish is just irresistible one.

Bagara baingan

I got this recipe idea of Hyderabadi Bagara Baingan from Nalini’s Cooking channel in one social media platform. I don’t remember if I have sticked to that recipe fully or not, but I learned the process and tried to replicate it. Just loved my bagara baingan. It goes best with steamed rice or plain roti or paratha.
I have tried this hyderabadi bagara baingan recently and I’m totally in love with this recipe. I love trying new recipes and sharing the best ones.

If you like this, also read my other recipes on blog like paneer tikka masala, sarson ka saag, palak paneer, matar paneer, dum aloo, rajma curry, dal makhani, rajasthani gatte ki sabzi.

how to make hyderabadi bagara baingan
egg plant curry

Hyderabadi Bagara Baingan

Bagara Baingan is a hyderabad delicacy prepared from aubergine or eggplants cooked in coconut and sesame seeds gravy.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Hyderabadi Cuisine, South Indian
Keyword: Easy main course, seasoned aubergine, South Indian Curry
Servings: 4 People
Calories: 170kcal
Author: Ipsa Faujdar


  • 500 gms aubergine or baby eggplants
  • 3 tbsp refined oil

For Curry Paste

  • 3 tbsp sesame seeds
  • 4 tbsp peanuts
  • 3 tbsp dessicated coconut
  • 1 tbsp tamarind paste
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 7- 8 dried red chillies

For Gravy

  • 1/2 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 6 – 8 curry leaves
  • 1 onion finely chopped
  • 1 tbsp coriander leaves finely chopped
  • 3 tbsp mustard oil
  • 1 tsp salt or as per taste
  • 1 tbsp ginger garlic paste


  • Wash and clean eggplants properly. Vertically slit into quarters but make sure not to cut them completely. Don’t remove the crown of brinjals.
  • Shallow fry the egg plants till it is cooked. Don’t over cook them. 
  • Stir occasionally and make sure they are intact and not broken.

Making Curry Paste

  • Dry roast all ingredients mentioned in ingredients list under curry paste. (except tamaring)
  • If you have dry tamarind, soak it in hot water for 15 minutes.
  • Transfer to a blender and blend it to smooth puree.
  • Curry paste for bagara baingan is ready.

Preparation of Curry

  • Heat oil in a pan. add cumin seeds and let it splutter. add fenugreek seeds, curry leaves.
  • Then add finely chopped onion. saute till onion translucent.
  • Add prepared curry paste and stir well. Season with salt.
  • Add 1 cup water and cook for 5 minutes or till it’s cooked and leaves oil on surroundings 
  • Add fried brinjals to gravy and simmer for 3 – 4 minutes.
  • Garnish with chopped coriander leaves and serve hot.

How to make bagara baingan or egg plant curry in Hyderabadi Style

Wash and clean brinjals or baby eggplants. Make vertical slits till half length.

Heat 3 – 4 tbsp oil in a pan. Shallow fry brinjals till it’s cooked. Remove from pan and keep aside for use.

Making curry paste for bagara baingan

Dry roast coriander seeds, cumin seeds, red chilli till for a minute.

spice mix for bagar baingan

Dry roast peanuts, dessicated coconut, sesame seeds one by one till golden brown.

coconut for bagara baingan

Transfer all contents to a blender

Add soaked tamarind to the blender.

egg plant curry

Blend it to a fine paste.

egg plant curry hyderabadi style

Preparing gravy for bagara baingan

Heat oil in a pan or kadai. Add cumin seeds, fenugreek seeds (methi seeds), curry leaves, ginger garlic paste.

add finely chopped onion and saute till translucent.

bagara baingan curry gravy

Add prepared curry paste and mix well.

hyderabadi eggplant curry

Add water and season with salt. Simmer for 5 minutes till it’s cooked.

hyderabadi curry

Now add shallow fried egg plants to the gravy.

hyderabadi eggplant gravy

Simmer for 5 minutes more till brinjals soak flavours of gravy.

Curry is ready. Garnish with fresh coriander leaves and serve hot.

eggplant curry
bagara baingan curry

Pin it for later

Please follow and like us:

Jackfruit Curry in Indian Style/ Kathal Ki Sabzi

jackfruit curry
jackfruit curry

Jackfruit Curry in Indian Style/ Kathal Ki Sabzi

Jackfruit or kathel or fanas is a popular dish in India. This is a seasonal fruit. The raw fruit is used as a vegetable especially in spring season. This is heavy and not easily digestible because of heat. Be careful if you have old people at home as they might face stomach upset with jackfruit. (This is from my personal experience). This is a vegetarian replacement of meat. Why I said this is it is prepared and tastes same as meat. If you prepare this curry in mentioned way, trust me it tastes no less than your chicken or meat curry.

This curry can be easily prepared in 15 minutes with ready to use Indian curry paste. Why every time I insist on keeping this curry paste ready is to save your cooking time. With refrigerated curry paste you will save 15 – 20 minutes of your cooking time. Many times we tend to change the menu thinking that preparing this dish is time consuming. But if you have all ingredients ready then it won’t take much time and efforts for cooking.

curry paste

Ready to use curry paste with whole spices

How to make kathal ki sabzi or jackfruit curry?

January to April is the perfect season if you wish to eat best quality jackfruit. After that as it starts to ripen, you may not get good quality raw jackfruit in market.

Again when I purchase jackfruit/ kathal from market, I get it cut from the vendor only as this is sticky and difficult to cut and time consuming. If you are chopping at home, then to get rid of the gummy raisin apply oil on your palm and knife before holding it or chopping. Remove the thick inner layer of the pieces as well.

If you don’t have ready made curry paste,then you can prepare instantly. I blend all ingredients together. This saves lot of time.

Ingredients for curry paste: 4 onion, 1 tbsp ginger garlic paste, 1 green chilli, 5 cloves, 4 green cardamom, 1 inch cinnamon stick, 7 -8 black pepper, 3 tsp coriander powder, 1/2 tsp red chilli powder, 1 tsp cumin powder, 1/2 tsp turmeric powder.

Grinding whole spices will not reduce their aroma. all of them in one go. The aroma will not evaporate and trust me dish will be equally tasty.

One thing if you want your curry to look red then add 1/2 tsp red chilli powder first before adding the paste. This will give more color to the curry.

For better taste, saute/ shallow fry jackfruit in oil for 4 – 5 minutes or till it’s 50% cooked. It takes less than 30 minutes to prepare 5 – 6 servings of this curry.

Here I would request you to read other similar posts like mushroom matar masala, paneer tikka masala, gatte ki sabzi, palak paneer. Also read matar paneer curry, dum aloo, bagara baingan, lauki kofta curry, malai kofta curry, shaam savera curry.

If you like my recipes and want to stay updated then subscribe via email to my blog. Also stay connected on social media. Here I would request you to like and share my face book page @mydaintykitchen, Follow me on twitter @mydaintykitchen & instagram @mydaintykitchen.

Recipe Card For Jackfruit Curry or Kathal Sabzi

Jackfruit Curry in Indian Style

This is made in authentic Indian style.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dish, Sabzi & Curry
Keyword: Indian Curry
Servings: 4 Servings
Author: daintykitchen


  • 1 kg Jack fruit/ Katahal/ Fanas Peeled & Diced
  • 1 tsp Salt as per taste
  • 7 - 8 tbsp Refined oil
  • 1 tsp Cumin seed
  • 1 tbsp Red Chilli Powder- (as per taste)
  • 2 tbsp Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Garam Masala
  • 2 Green Chilli
  • 1 tbsp Ginger Garlic Paste
  • 1/4 inch Cinnamon stick
  • 1/4 tsp Or cinnamon powder
  • 8 Black Pepper
  • 1/4 tsp Or black pepper powder
  • 5 Cloves
  • 5 Cardamom Small
  • 4 Onion Diced
  • 1 Bay Leaf
  • 1 tbsp Coriander Leaves


  • Grind onion, ginger garlic paste, green chillies, cinnamon stick ½ inch, black pepper, cloves, cardamom and 1 tsp cumin seed into fine paste.
  • Heat one frying pan or kadai on high flame. Put 8-10 tbsp oil to it. Shallow fry diced jackfruit or katthal till half cooked and turns brown.
  • Remove fried jackfruit from pan.
  • Remove if excess oil is left or add oil if no oil left in pan after frying. Once Oil is hot put one bay leaf.
  • Then add ¼ teaspoon turmeric powder & ¼ teaspoon chilli powder. This will give rich color to the gravy. Then immediately add onion paste. Sauté for 5-6 mins on medium flame till onion paste leaves oil and cooked completely.
  • Then add coriander powder, red chilli powder, turmeric powder and mix it well. Add 4-5 tbsp water and sauté masalas for 2-3 mins more. Add salt as per taste.
  • Once the masala is cooked with aroma, add fried jackfruit to it. Sauté for 5mins. Add 1 cup of water to it and cook for 15 – 20 mins in low flame. Cover with a lid. Stir occasionally to check.
  • You can adjust water as per your taste. If you like to have thick gravy, add lesser water. If you wish to have it with bit more gravy like then add ½ glass water more to the curry.
  • Garnish it with freshly chopped coriander leaves and serve hot with paratha, chapatti, poori or rice.


Kathal ki sabzi
kathal ki sabzi
Please follow and like us:

Indian Fasting Recipe Kuttu Ke Pakode or Buckwheat Flour Fritters

Kuttu ke pakode
Kuttu Chips

Kuttu ke Pakode Or Buckwheat flour Fritters

Kuttu ke pakode are easy fasting recipes. This can be prepared in two ways,i.e. using boiled potatoes and sliced raw potatoes. In this recipe I have made with potato slices.

In Indian tradition and culture there are many festivals and religious occasions when people observe fast for deities and more over for their belief. Navratra is one of the most important festive occasion and in this festival we do fast for of 9 continuous days continuously.

But the great thing is there are few option of food we can consume during these days. These are called as Falahar or Farari Bhoj. And in these falahar dishes many flours (no grain) and vegetables are restricted like onion, garlic and many more. In fact there are limited vegetables and which we can eat during this vrat or fasting.

Also this choice of vegetable is different for different families or say places. So you need to stick to your family rules for selecting vegetables. Like in my home we can eat only potatoes, no tomato, no green chillies, no coriander. So we do that way. In place of green chilli, we add black pepper powder. That is bit difficult when you have only one option left. But again it matters with our belief system. No hard and fast rule.

Other Food For Navratri

Potatoes are more common and makes the dish more yummy. I love fasting recipes more than regular ones. Most commonly we use Buckwheat Flour (Kuttu), Water Chestnut (Singhara), Sagoo (tapioca pearl), Rajgira (Amaranth) for binding. You can make fritters, Poori, Paratha from these flours as well. They are versatile and also makes a great dish. This is also great and healthy food for kids. As it gives a different taste, kids also love such dish.

Potato chips in Buckwheat flour

Read other vrat recipes on blog: Kuttu Chips, Kuttu Aloo Tikki, Aloo Jeera, Aloo Tomato, Sama Chalwal Khichdi, Sama Chawal Dosa, Sabudana Khichdi, Sabudana Vada. In sweet dish try my vrat special Sabudana Kheer, Aloo Halwa, Paneer Kheer, Fruits Raita, Singhade ki Burfi, Lauki Launj (halwa).

Recipe Card for Kuttu Ke pakode/ Kuttu Chips

Indian Fasting Recipe Kuttu Ke Pakode or Buckwheat Flour Fritters

Kuttu ke pakode is an easy fasting recipe. This is prepared in combination of potatoes and kuttu atta (buckwheat flour).
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Evening Snacks, Fasting Recipes
Cuisine: Indian, North Indian
Servings: 2 People
Author: daintykitchen


  • 1/2 cup Buckwheat Flour
  • 2 medium Potatoes Peeled & sliced
  • 1/2 tsp Rocksalt
  • 1 cup Refined Oil For deep frying
  • 1/4 cup Water or as required for batter
  • 1/2 tsp Black Pepper Powder


  • Wash and peel the skin of potato. cut into slices.
  • Add flour, black pepper & rock salt. Add 1/4 cup water slowly and gradually to make a medium thick consistent batter. The batter should be of coating consistency.
    Kuttu ke pakode
  • Dip slices into the batter and coat it.
    Buckwheat flour fritters
  • Heat a pan and oil. Once oil is hot, drop the batter coated potato slices into it. When its golden brown flip to other side.
    Kuttu ke pakode
  • Once done both sides remove from heat and transfer to a clean plate.
    kuttu pakoda
  • Serve with curd or tea as tea time snacks.
    Kuttu ke pakode

If you like my recipes and want to stay updated then subscribe via email to my blog. Also stay connected on social media. Here I would request you to like and share my face book page @mydaintykitchen, Follow me on twitter @mydaintykitchen & instagram @mydaintykitchen.

Please follow and like us: