Hydrabadi Bagara Baigan

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Hydrabadi Bagara Baigan


Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min


Serves : 4
  • Peanuts- 2tbsp

  • Sesame seeds- 1tbsp

  • Scraped coconut- 3tbsp

  • Tamarind- 1lemon size ball

  • Brinjal- 6

  • Oil- 2tbsp

  • Cumin- 1/2tsp

  • Mustard- 1/2tsp

  • Onion- 3medium

  • Curry leaves- 1sprig

  • Salt- 1/2tsp

  • Ginger and garlic paste- 1tsp

  • Garam masala- 1/2tsp

  • Cumin powder - 1/4tsp

  • Coriander powder- 1/4tsp

  • Red chili powder- 1/2tsp

  • Turmeric powder- 1/4tsp

  • Coriander leaves- 2tbsp


  • Heat pan add peanut and dry roast. keep aside
  • In the same pan add sesame seeds and allow to pop and keep aside
  • In the same pan add scraped coconut and roast up to a sweet smell. In a blender jar add everything and make a paste
  • Soak tamarind in half cup of water for 15mins. then make pulp
  • Cut brinjal in cross but keep the head intact
  • Heat oil in a pan and add cut brinjals and saute up to 90% cooked. remove from fire and keep aside
  • In another pan heat 1tsp oil and add cumin and mustard seeds and allow to crackle
  • Slice the onion and add to oil and also curry leaves
  • Then add ginger and garlic paste and saute up to raw smell goes
  • Next add 1/2cup of water and let it boil
  • Add peanut paste, red chili powder, garam masala and haldi to it and mix. Cook this for 5 mins
  • Add tamarind pulp to it and mix.
  • When the gravy is bubbling add fried brinjal and low the flame allow the Brinjal to cook.
  • When brinjal is cooked and you get the desired gravy switch off the gas and sprinkle coriander leaves