Tuesday, October 16, 2012

Hyderabadi Bagara Baingan


4-6  Brinjal -Eggplant 
1 Large tomato(Optional - cut into quarters )
1/2 tbsp Red chili powder
1/2 Turmeric Powder
1 tbsp ginger & garlic paste
1/2 cup Tamarind Juice(Imli ka khata)
6-8 Curry leaves
Coriander leaves fine chopped.
1/2 cup oil
salt to taste.

For Roasted and Ground Masala

2 Onions (finely chopped)
2 tbsp sesame seeds (Til)
2 tbsp Poppy seeds (khus khus)
2 tbsp Groundnut (Pali-skins removed after roast)
4 tbsp Coconut powder
1 tbsp Cumin seeds (zeera)
1 tbsp Mustard seeds (rai)
1 tbsp Nigella seed (Kalaunji)- optional
1/2 Fenugreek seeds ( methi dana)- optional

For Garnishing

Curry leaves and Green chillies washed and fine chopped.


Clean and wash the Brinjal and cut into quarters keep aside.

In a large non-stick saucepan/Khadhai at medium heat, Dry Roast  sesame seeds, groundnut,poppy seeds, coconut powder, cumin seeds, mustard seeds one by one separately  for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.

Then Roast the onion  till they are slightly soft and golden in colour and grind to a smooth paste.

Then in a large cooking bowl add oil at medium heat, add Brinjal and fry in it till done keep aside.
Now add 1 tbsp cumming seed, 1 tbsp mustard seeds,stir until the seeds crackle.

After few seconds add curry leaves for few seconds immediately  add ginger & garlic paste, stir for few seconds 
Add red chili powder,turmeric powder,salt mix well,stir it for few seconds

Then add the paste & mix it well stir for 5 minutes and add tamarind juice leave it for low heat till the thin layer of oil appears on the bottom surface.

Stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.

Now Add the Brinjal pieces and mix well & salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat and add the green chillies(optional), Tomato cover the pan leave for 20-25 minutes until the oil appears on the bottom surface & cook until the raw smell of onion/tomatoes/tamarind evaporates..

This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.

Remove pan from heat.
 serve dish with Naans,bagara-khana, Paranthas,Briyani.....
Enjoy It..!!!

This recipe goes to cook-like-celebrity-chef


  1. Delicious and very tempting... First time in your space... Happy to follow you :)

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  2. Wow. That looks yummy. Eggplant is one of our fav vegetables. I have to bookmark this.

    1. Hey Roha... Eggplant was on the menu today and I tried this dish. It was awesome dear. My kids literally licked the curry from their plate...

  3. I was looking for authentic recipe and now i found it. next week on my menu. Thanks

  4. Wow! this looks really delicious..Thanks for visiting my blog.
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  5. wow yummy perfect hyderabadi style jus lyk my mum's

  6. It's looks Yumm. .. But if we wish to add Nigella and Fenugreek seeds, when we should add them?

  7. Looks delicious and I love how easy to follow the recipes are. Would love to try it out.
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  8. Thank you I cooked this today and it's very delicious 😋

  9. Thank you, I have tried many baghare baingan recipes but this is by far the best. I didn't fry the eggplants, I cooked in Instant pot on pressure for 5 minutes. This pressure cooker doesn't burn that easily. You may not want to try regular pressure cookers. The eggplant is fried otherwise the spices burn before the eggplant is tender.


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