Tuesday, February 12, 2013

Bagara Baingan

Bagara baingan is a dish that brings back memories of the wonderful city of  Hyderabad and the great cuisine it offers. Even though eggplant is referred to as not so likable vegetable, here  it's cooked in a perfectly balanced gravy that makes you thinking again. So have no glitch and try this recipe soon, its sure to be a hit.

Prep Time: 30 mins
Smal Indian Eggplants: 6-7
Onions: 1/2 cup (finely chopped)
Green chillies: 2-3
Ginger-garlic paste: 1/2 teaspoon
Curry leaves: few
Grated coconut: 1/3 cup
Peanuts: 1/4 cup
Sesame seeds/Til (white): 1 tablespoon
Tamarind pulp: 1/4 cup
Water: about 1 cup
Turmeric powder: 1 teaspoon
Chilli powder: 1 1/2 teaspoons
Coriander powder: 2 teaspoons 
Oil: 3-4 tablespoons
Salt to taste
*  you can add 3-4 cashews to the peanuts to make it a little richer.
* You can add a 1 teaspoon of grated jaggery to the gravy when it is boiling. This enhances the taste. Those who don't prefer the sweetish ting can skip this step.

Slightly roast the the peanuts and sesame seeds on low heat. In a mixer grind the peanuts, coconut, sesame seeds with the tamarind pulp into a smooth paste and keep aside.

Wash and dry the eggplants and give partial slits on the eggplants all around. Don't slit it in full, this is just for the masala to seep in.

Heat oil in a deep dish. Shallow fry the eggplants with a dash of salt until almost cooked on all sides. Take it out and keep aside .
If you wish you could add tempering of mustard seeds and jeera. We skipped the step because we didn't miss the flavor much .
In the same oil add the ginger garlic paste, chopped green chillies and onions. Saute well until the rawness fully goes away. Add salt, turmeric powder, chilli powder and coriander powder. Keep mixing on low to medium heat for 5 more mins. Now add the ground paste. Dilute it with water and let it simmer. Add the fried eggplant and let it all come to a nice boil on low heat. If you think the gravy has gotten very thick you can dilute it with little water. Adjust the spices. This curry is meant to be little thickish. Garnish with fresh coriander leaves. 

Serve with rice or rotis.


  1. adipoli :)

  2. a plate of steaming rice is all i need to finish that wok of mouth watering curry dear

  3. tried this yesterday! came out really well. Thank you.


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