Hyderabadi Bagara Baingan Recipe #baingan #bharta (2024)

Hyderabadi Bagara Baingan Recipe – Indian Eggplant Curry: young brinjals /baingan/eggplant, sauteed in a sweet-spicy curry made using peanuts, sesame seeds, coconut, and cashew. Served as a side with biryani or as an entree with steamed rice or paratha.

Calling ALL eggplant lovers as this ‘Hyderabadi Bagara Baingan’ is an extremely MUST Have Dish …. a recipe that turned my ‘no eggplant’ friends into ‘ I love eggplant’ category.

It has a luscious thick gravy and the tender baingans go amazingly well in this combination. We especially love it as a Friday night meal and my fav way to eat it is with steamed basmati rice.

This recipe is made using a nut paste hence the gravy/curry is vegan and glutenfree. It’s also called Bhagara Baingan.

What is Bagara Baingan?

It’s an extremely popular brinjal recipe (Indian Eggplant Curry) from the state of Hyderabad (India) and was introduced in the Mughal Era …. looooong long time ago. Also known as Nune Vankaya Kura.

Bagara / Baghaar / Bhagara means tempering using ghee/oil and whole spices.

Baingan means eggplant or brinjal in India.

This particular recipe uses baby or mini brinjals that are stuffed using a paste made using ‘peanuts, sesame seeds, coconut flakes, and cashews’.

Then the stuffed brinjals are sauteed in a gravy/curry made using masala along with tamarind paste giving it a delicious sweet-spicy flavor.

Now that you know a little more about this dish, let’s get the ingredients to try it soon.

Ingredients for Bagara Baingan:

• 10 Baby Baingan
• 1 Large Onion
• 1 Large Tomato
• 1 Inch Fresh Ginger
• 3 Small Garlic
• 1/4 Tsp Tamarind Paste
• 2 Tbsp Raw Peanuts
• 1 Tbsp Sesame Seed
• 1 Tbsp Dry Coconut Flakes
• 6-8 Raw Cashews
• Indian Powdered Spices: turmeric, red chili, coriander, salt,
• Fresh Cilantro – for garnish

Nut Paste – you can skip coconut flakes and cashews if you donot have them. Both these ingredients add a creamy taste but the recipe can be made without them too.

How to Make Hyderabadi Bagara Baingan – Indian Eggplant Curry

The recipe is extremely easy but needs few steps to be followed for that perfect taste and look, hence I’m dividing into small categories:

Make the Roasted Nuts Paste:

1. Heat a wok on high and then reduce the flames.
2. Add raw peanuts and dry roast for 30 seconds over low flame.
3. Now add sesame seeds, coconut flakes, and cashews.
4. Roast all the nuts on medium-low flame for a minute.
5. Turn off the heat and let this mixture cool completely.
6. Add the cooled roasted nuts in a grinding jar, tomato, garlic, ginger and 1tsp of water.
7. Grind to form a thick paste (you can use 1-2tsp more water if the mix is too dry).
8. Keep the nut mixture aside.

Stuff the Baingan / Brinjals:

1. Take a clean baingan and make 2 slits on the top.
2. Similarly, make slits on all baingan.
3. Now take 1tsp of roasted nut paste and fill it in the slitted baingan. Keep aside.
4. Similarly, fill all the baingan with the roasted nut paste and keep them aside.

Final Process:

• Heat 2 tbsp of oil in a wok and add the roasted paste filled baingan.
• Stir fry the baingan on medium heat for a minute.
• Add 1/4 cup water, stir everything and cover the baingan.
• Let this cook on low heat for 5 minutes (stir every 2 minutes to prevent burning) The baingan stuffing will ooze out and form a thick orange-yellow gravy).
• Now remove the cover, saute and cook the almost cooked baingan for 30 seconds.
• Remove the baingan (any masala left) from the wok.

• In the same wok, add remaining oil and mustard seeds and curry leaves (cover the wok as this will splatter some oil outside).
• Let the seed splatter for 20 seconds, then add the onion paste.
• Now add all the spices, saute and let this cook for 2 minutes (low flame).
• Once the onion has cooked, add the cooked baingan along with its masala.
• Saute, add 1/2 cup water and cover the wok.

• Let this cook for 2-3 minutes over low heat.
• Once the gravy becomes thick and simmers, remove the cover and add tamarind paste.
• Saute everything to mix evenly and reduce the heat.
• Let this cook for another 2 minutes (saute every minute).
• Finally, add chopped cilantro and transfer to a serving bowl.
• If you have remaining sesame seeds, coconut flakes, sprinkle some on top.
• Serve hot

Serving Suggestion:

This recipe is an entree in itself and you can eat it with a side of steamed rice/ roti/ paratha

You can even serve it as a side to a meaty biryani like Lamb Biryani or Chicken Biryani.

You can even serve a cool yogurt dip/raita along with it.

Tried Our Recipe – AWESOME!!!

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