Bagara Baingan

Bagara Baingan is a very popular and authentic curry of Hyderabad..

It’s made with Eggplant (Brinjal)

Tossed in peanut spiced gravy.. and an excellent combination for Hyderabadi biryani.. roti or rice..!

For this we need:




Tomato purée-1/2 cup

Garlic cloves-3

Ginger piece-1/4

Turmeric powder-1/2tsp

Garam masala powder-1tsp


To dry roast and grind:

Poppy seeds-1tsp

Sesame seeds-1tsp

Grated coconut-3tbsp

Peanuts-1/4 cup

Coriander powder -1tsp

Red chili powder-1/2tsp

To temper:



Sesame seeds-1/2tsp

Carol seeds-1/4tsp(omam/ajwain)


In a pan dry roast poppy seeds,sesame seeds,peanuts.. to it add the grated coconut..

After a min add red chili powder and coriander powder and then switch off the flame..

Let it cool.. add water and grind it into a smooth paste..

Then in the same pan add 1tbsp of oil and slit the Brinjal/eggplant criss cross and if you want apply turmeric and salt mixure inside and sauté on oil.. or drizzle some salt on top and do it..

And keep them aside..

then in the same pan add oil,garlic,ginger and onions..

Sauté for 3mins..keep aside and allow them to cool.. and grind it into a smooth paste..

I used tomato purée (store bought)

Then to the pan add the puréed onion and to it add the tomato purée..

To it add turmeric,salt, and cover with lid and cook for 2 mins..

Then add the peanut paste and garam masala powder..

To it add the sautéed Brinjal..

cover with lid and cook for 3 to 5 mins..

Temper at last with ghee..

Hot bagara Baingan is ready to serve..


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