Bagara baingan
Hyderabadi bagara baingan

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Bagara baingan

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Adjust Servings:
To roast and blend
70 Gm Peanut
40 Gm Sesame Seed
20 Gm Grated Coconut/Shredded Coconut
To soak
75 Gm Tamarind 2 Lemon sized ball or tamarind paste
2 Cup Water
500 Gm Brinjal round Eggplant
4 No Onion Medium Size
5 Gm Ginger
4 No Garlic Cloves
12 Gm Coriander Seed
5 Gm Cumin Seed / Jeera
3 Gm Poppy Seed
2 Gm Fenugreek Seed
2 Gm Turmeric Powder
5 Gm Chilli powder
6 Gm Jaggery / Palm sugar/Gud
4 Gm Curry Leaf
To Taste Salt
120 Ml Oil

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Hyderabadi Style Brinjal Curry

  • Curry
  • Dinner
  • Lunch
  • Traditional food
  • Vegetarian


  • To roast and blend

  • To soak

  • Others



Baghara baingan is a popular Indian cuisine eggplant/brinjal curry of Hyderabad. This dish is also very popular in Pakistan. It is also used as a side dish with the Hyderabadi biryani.

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5 mins

Soak the tamarind , cut the brinjals & onion.

Soak the tamarind in 1 cup of water. Mash and sieve to get tamarind water.

Discard the residue and set aside.

Wash the brinjals, make 2 inch slits along the length ensuring that the end is intact.

Cut the onion chopped.

10 mins

Dry roast together on medium heat the coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, desiccated.

Roast the onions on a griddle till they soften and turn light golden brown.

Coconut and the fenugreek seeds till they darken slightly and start emitting an aroma.

Grind together the onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery to a fine paste.

20 mins

Mix in the tamarind water.
Keep aside some of this mixture and stuff the brinjals with the remaining mixture.
Heat oil, add the curry leaves and saute for a few minutes.
Add the stuffed brinjals and fry for about 10 minutes. Add the reserved paste and mix gently.
Add little water, cover and cook on medium heat, stirring occasionally but very gently.
Cook till the brinjals are thoroughly cooked and oil leaves the sides of the pan.
Serve hot with rice, biriani or parathas.

Kumar S

I love to cook, and for the last several years I have been preparing "light" foods almost exclusively. I believe everyone love to have tasty food.So I cook well and serve well with twist recipe :)

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