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Hyderabadi Bagara Baingan

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Hyderabadi Bagara Baingan

Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in a rich masala curry. Hyderabadi baingan is the perfect dish to serve to guests with a sophisticated palette because of the mixture of nutty spices.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 12 small Indian Eggplant (if they are not available, use Japanese eggplant and slice them in long 8 long pieces)
  • 2 Tbsp oil (to stir fry the eggplants)

For Spice Mix

  • 1 tsp cumin seeds (jeera)
  • 1/4 tsp fenugreek seeds (mathi)
  • 1 Tbsp coriander seeds (sabut dhania)
  • 10 cashews crushed (kaju)
  • 1 Tbsp sesame seeds (til)
  • 2 Tbsp coconut powder (gola)

For Gravy

  • 2 Tbsp oil
  • 1/2 tsp black mustard seeds (rai)
  • 1/8 tsp asafetida (hing)
  • 1/2 tsp turmeric (haldi)
  • 1 tsp red chili powder
  • 1 tsp sugar
  • 1-1/2 tsp salt
  • 1 Tbsp tamarind paste
  • 2 tomatoes (cut them in small pieces will make 1-1/2 cup puree)
  • 1 tsp chopped ginger
  • 2 Tbsp chopped cilantro for garnish

Method

  1. Make a slit into eggplants, but not cutting them into half. If you are using Japanese eggplant slice them in 8 long pieces.

  2. Heat the oil in flat frying pan over low medium heat and stir-fry eggplant rotating occasionally till they are tender not mushy. Set them aside.
  3. For the spice mix take all the ingredients, cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, coconut powder and grind them in fine powder. Set aside.
  4. Blend tomatoes and ginger together to make into fine puree. Set aside.
  5. Heat the flat frying pan over low medium heat, I am using the same pan I stir fry the eggplants. When oil is moderately hot add the mustard seeds as they crack turn off the heat. Add all the spices asafetida, turmeric, red chili powder and dry spice mix stir for about 2 minutes, all the spices should be roasted.
  6. Add tomato puree, sugar, salt and about 1 tablespoon of tamarind paste. Stir fry the gravy until mix become little thick and start leaving the oil from sides. Add 1/2 cup of water and bring it boil.
  7. Add the eggplant spreading in the frying pan, stir gently cover the pan lower the heat to low and let it simmer for about 7-8 minutes stirring occasionally.
  8. Eggplant should be soft and tender not mushy and coated well with the spices. Adjust the gravy thickness to your choice. Add the cilantro stir gently.


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4 thoughts on “Hyderabadi Bagara Baingan


  1. One of my favorite dishes at our local Indian lunch spot!
    I was so happy to see this recipe, and your perfect description of the sophisticated, nutty gravy, fragrant with ginger and spice.
    So excited to be able to make this at home.
    Thank you ever so much, your cooking is such an inspiration.

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