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    Home » Recipes » Recipe

    Hyderabadi Bagara Baingan | Baby Egg Plant Curry

    Published: Jan 22, 2019 · Modified: Nov 24, 2021 by Ipsa Faujdar · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclaimer.

    Jump to Recipe Print Recipe

    Hyderabadi bagara baingan is a delicious South Indian eggplant curry. This delicious curry is easy to make too. Also, this is vegan and gluten-free.

    hyderabadi bagara baingan

    Bagara Baingan or Baghar-e-baingan is an eggplant curry that 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 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 an irresistible one. The combination of nuts, spices makes it so delicious and drool-worthy.

    bagara baingan

    Just loved my bagara baingan. It goes best with steamed rice or plain roti or paratha. This is one of my family favorites.
    I have tried this Hyderabadi bagara baingan many times and I'm totally in love with this baby eggplant curry cooked in a tangy & nutty gravy base.

    bagara baingan
    baby eggplant curry on steam rice

    How to make bagara baingan or eggplant 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 chili for a minute. Remove and transfer to a dry plate and let it cool for some time.

    Dry roast peanuts, desiccated coconut, sesame seeds one by one till golden brown. Keep it on a dry plate to cool down a little before blending.

    Transfer all contents to a blender. Add soaked tamarind to the blender. Blend it to a fine paste.

    dry roast nuts and seeds
    Dry roast seeds and nuts
    blend to paste
    Blend all to a paste

    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. Then add the prepared curry paste and mix well.

    Add 1/2 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 flavors of gravy. Curry is ready. Garnish with fresh coriander leaves and serve hot.

    curry gravy preparation
    bagara baigan
    baby eggplant curry

    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.

    Recipe-

    Baby eggplant curry Indian curry

    Hyderabadi Bagara Baingan

    Ipsa Faujdar
    Bagara Baingan is a Hyderabad delicacy prepared from aubergine or eggplants cooked in coconut and sesame seeds gravy. This is vegan too.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Asian, Indian, South Indian
    Servings 4 People
    Calories 170 kcal

    Equipment

    • Skillet/ pan/ kadai
    • Spatula

    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

    • 1/2 tsp cumin seeds
    • 1/2 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. 
    • 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. 
    • Add fried brinjals to gravy and simmer for 3 - 4 minutes.
    • Garnish with chopped coriander leaves and serve hot.

    Nutrition

    Calories: 170kcal
    Keyword bagara baingan, Hyderabadi bagara baingan
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    Hi, I'm Ipsa! Welcome to My Dainty Kitchen. I'm the recipe developer, cook, author, and photographer of this blog. I love to cook delicious food and share recipes with my amazing readers. Thank you for stopping by. Explore more yummy recipes on the blog.

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