Bagara Baingan – Bagara Baingan Recipe

September 22, 2010 by PadhuSankar 44 Comments

Brinjal is my family’s favorite vegetable and we all love this Hyderabadi Special Bagara Baingan very much. It goes well with simple vegetable rice, pulao, jeera rice, veg biryani, ghee rice and roti. Today let us learn how to make Bagara Baingan following this easy recipe.

Bagara Baingan

A close up shot

Bagara Baingan

Prep Time : 15 mins

Cook Time : 30 mins
Serves: 3-4
Recipe Category: Side Dish-Brinjals
Recipe Cuisine: Indian-Hyderabad
Author:Padhu Sankar

Ingredients needed

   Brinjal – 12 small sized brinjals (purple variety)
   Oil -1/4 cup
   Onion -1 large
   Ginger-garlic paste -1 tsp
   Tamarind – Marble sized ball

Roast and Grind

   Peanuts – 2 1/4 tbsp
   Sesame seeds (white ) – 2 1/4 tbsp
   Coconut -3 tbsp ( matured ones)

Spice powder

   Turmeric powder – 1/4 tsp
   Chilli Powder – 1 tsp or as required
   Coriander Powder – 1 tbsp
   Cumin/Jeera powder – 2 tsp
   Garam Masala powder – 1 tsp
   Salt as required

For the seasoning

   Mustard seeds -1 tsp
   Cumin Seeds – 1 tsp
   Fenugreek -1/4 tsp
   Asafoetida/Hing -a generous pinch
   Curry leaves – 2 sprigs

Preparation

Soak tamarind in warm water and extract 1 cup of juice. Discard the pulp.

Dry roast groundnuts/peanuts. After it is half roasted, add sesame seeds and roast both together. Add coconut in the end after switching off the flame and saute it in the heat of the pan. Grind everything to a paste adding water. Keep it aside.( See picture below).

Wash and slit the brinjals in a + as shown in the picture below leaving the stem intact.

Heat 1/4 cup oil and shallow fry the brinjals till it becomes soft. Keep it aside.(Traditionally it is deep fried, but I did not want to do that).

Method

In the same oil, add mustard seeds, cumin seeds/jeera, fenugreek, hing and curry leaves. After mustard splutters, add finely chopped onions and saute till onions turn golden brown.

Then add ginger-garlic paste and saute for a few more minutes.

Add turmeric powder, chilli powder, coriander powder, cumin/jeera powder, garam masala powder salt required and cook for a few minutes.

Then add the ground masala paste and cook it well for a few more minutes stirring continuously.

Then add the fried brinjals and tamarind water.

Simmer and cook till it leaves oil and everything gets blended well.

You can adjust the consistency of the gravy as per your preferences. If you want more gravy, you can add water and get your desired consistency. I have shown both gravy and dry version in the picture.

Bagara Baingan ( a little dry)

Bagara Baingan goes well with pulav, biriyani, plain rice, roti, parathas, chappati etc.

Enjoy!!

Other Brinjal recipes

Stuffed Brinjal Curry

Brinjal Rice/Vangi bath

Brinjal tomato gravy

Baingan Bartha

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