Hyderabadi bagara baingan is a delicious South Indian eggplant curry. This tasty curry is easy to make, too. Also, this is vegan and gluten-free.
Bagara Baingan, or Baghar-e-baingan, is an eggplant curry typical of Hyderabad. That's why this dish is known as Hyderabadi Bagara Baingan. The bagara baingan is a side dish with Biryani 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 not exaggerating, but this dish is just irresistible. The combination of nuts and spices makes it so tasty and drool-worthy.
Hyderabadi Bagara Baingan
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, and red chili for a minute. Remove and transfer to a dry plate and let it cool for some time.
Dry roast peanuts, desiccated coconut, and sesame seeds one by one till golden brown. Please keep it on a dry plate to cool down before blending.
Transfer all contents to a blender. Add soaked tamarind to the blender. Blend it to a fine paste.
Preparing gravy for bagara baingan
Heat oil in a pan or Kadai. Add cumin seeds, fenugreek (methi seeds), curry leaves, and ginger garlic paste. Add finely chopped onion and saute till translucent. Then, add the prepared curry paste and mix well.
Add ยฝ cup water and season with salt. Simmer for 5 minutes till it's cooked. Now add shallow-fried eggplants to the gravy. Simmer for 5 minutes more till brinjals soak the flavors of gravy. Curry is ready. Garnish with fresh coriander leaves and serve hot.
Storage and leftover
When stored correctly in an air-tight jar, you can refrigerate the curry for 4 - 6 days. I have not tried storing it in the freezer. So, I'm not sure if this can be stored longer. To reheat, transfer the portion size to a microwave-safe bowl and reheat for 40 - 60 seconds.
Similar Recipes
If you like this, also read my similar curry recipes on the blog, like paneer tikka masala, sarson ka saag, palak paneer, matar paneer, dum aloo, rajma curry, dal makhani, rajasthani gatte ki sabzi.
Hyderabadi Bagara Baingan
Equipment
Ingredients
- 500 gms aubergine or baby eggplants
- 3 tbsp vegetable oil or canola 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
- ยฝ tsp cumin seeds
- ยฝ tsp fenugreek seeds
- 6 - 8 curry leaves
- 1 onion finely chopped
- 1 tbsp coriander leaves finely chopped
- 2- 3 tbsp mustard oil or canola oil
- 1 tsp salt or as per taste
- 1 tbsp ginger garlic paste 4-6 garlic cloves + 1 inch ginger minced
Instructions
- Wash and clean eggplants properly.
- Vertically slit into quarters but make sure not to cut them completely.
- Don't remove the crown of eggplants.
- Shallow fry the eggplants till it is cooked. Don't over cook them.ย
- 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 tamarind)
- 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.ย
- Add fried brinjals to gravy and simmer for 3 - 4 minutes.
- Garnish with chopped coriander leaves and serve hot.
Nutrition
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