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Bagara Baingan (Hyderabadi Cuisine)

Bagara Baingan (Hyderabadi Cuisine)


Cooking Time

Preparation Time : 20

Cook Time : 25

Total Time : 45


Serves 3

  • 10-12 baby eggplants, slit, washed and drained

  • 3 tbsp. oil

  • 2 tbsp. peanuts

  • 1 tbsp. sesame seeds

  • 2 tbsp. fresh grated coconut

  • 1 tbsp. roasted coriander powder

  • 1 tsp. roasted cumin powder

  • 1 large onion, chopped

  • 1-2 sprigs curry leaves

  • 1 tbsp. ginger-garlic paste

  • 1/2 tsp. turmeric powder

  • 1 tsp. salt or to taste

  • 1 tbsp. red chili powder

  • 1 tsp. tamarind paste


  • 01

    Wipe the eggplants well and keep aside. Heat 1 tbsp. oil and fry them till light brown. Drain and keep aside.

  • 02

    Dry roast the coconut, sesame seeds and peanuts till golden in colour. Cool and grind into a powder. Keep aside.

  • 03

    Heat remaining oil and saute the onion and curry leaves till light brown. Add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder and cumin powder mixed with a little water.

  • 04

    Saute till the oil separates. Add the ground coconut powder and fry on low flame till well combined.

  • 05

    Add 1 cup water and salt. Bring it to a boil. Add the fried eggplants. Cover and simmer for 2-3 minutes on medium flame or till the gravy slightly reduces.

  • 06

    Now add the tamarind paste mixed with 1/2 - 3/4 cup water. Cover and simmer further till the oil starts to leave the sides of the pan.



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