Bagara baingan recipe

Hyderabadi bagara baingan recipe – As the name says, it is one of the popular dishes from Hyderabad. If you translate the words, bagara means tempering of spices into the oil and baingan is Hindi word for eggplant or aubergine in this case in baby form.

Bagara baingan recipe (How to make Hyderabadi bagara baingan)

The gravy has nutty and slightly tangy flavor. Nutty flavor comes from peanuts, sesame seeds and dry coconut. While tamarind adds slight tanginess.

To make it healthy, I have cooked the baingan in little amount of oil instead of deep frying. Yes, traditionally they are deep fried.

I have adapted this recipe from a cookbook. In the cookbook. Actually not adapted but followed the method exactly.

In the recipe, it does not mention to dry roast the peanuts, sesame seeds and coconut. So I was little worried about the taste, but surprisingly it came out wonderfully good.

If you dry roast them before grinding then sure it will taste good. But without that step it tasted that good why add an extra step.

Check out more baingan recipes
Baingan bharta


How to make bagara baingan recipe (Step by Step Photos):


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1) Wash baby eggplant well. Remove the stems and cut into 4 pieces. And keep in a cold water to avoid discoloration. Alternately, if you want you can cut the eggplants in smaller pieces.
Bagara baingan recipe (How to make Hyderabadi bagara baingan)

2) Heat 2 tablespoon of oil in a pan on medium heat. Once hot add eggplant pieces. Sprinkle some salt on it and let it cook and do flip them in between for even cooking.
Bagara baingan recipe (How to make Hyderabadi bagara baingan)

3) While it is cooking let’s make the paste. Take all the ingredients listed under ‘for paste’ in a grinder. First add water and then other ingredients for easy grinding process.
Bagara baingan recipe (How to make Hyderabadi bagara baingan)

4) And make smooth paste. Keep aside till needed. Here mine looks little grainy and I could not grind into smooth paste since my blender gave up on me and insisted to order new one immediately.
Bagara baingan recipe (How to make Hyderabadi bagara baingan)

5) And now eggplants are cooked. Check by inserting a knife, if it cuts easily without any effort meaning they are cooked well.
Bagara baingan recipe (How to make Hyderabadi bagara baingan)

6) Remove it to another plate and keep it aside.
Bagara baingan recipe (How to make Hyderabadi bagara baingan)

7) Heat remaining 1 tablespoon of oil in the same pan on medium heat. Once hot add cumin seeds and let them sizzle.
Bagara baingan recipe (How to make Hyderabadi bagara baingan)

8) Then add ground paste and salt. Mix well.
Bagara baingan recipe (How to make Hyderabadi bagara baingan)

9) Cook it till all the moisture evaporates and it starts to leave the sides of the pan. Keep stirring in between so it does not stick to the bottom of the pan.
Bagara baingan recipe (How to make Hyderabadi bagara baingan)

10) Add red chili powder and coriander powder.
Bagara baingan recipe (How to make Hyderabadi bagara baingan)

11) Mix and cook for a minute.
Bagara baingan recipe (How to make Hyderabadi bagara baingan)

12) Add water to make it gravy consistency. Bring it to a boil and simmer for 2-3 minutes.
Bagara baingan recipe (How to make Hyderabadi bagara baingan)

13) Now add cooked eggplant.
Bagara baingan recipe (How to make Hyderabadi bagara baingan)

14) Mix gently and let it simmer for 5-7 minutes.
Bagara baingan recipe (How to make Hyderabadi bagara baingan)

15) Finally garnish with chopped coriander leaves and serve.
Bagara baingan recipe (How to make Hyderabadi bagara baingan)

Serving suggestion: This bagara baingan can be served on side with plain steamed rice, biryani rice or hyderabadi veg biryani. It can be served with roti or paratha or poori as well.

Bagara baingan recipe (How to make Hyderabadi bagara baingan)

Bagara baingan recipe (How to make Hyderabadi bagara baingan)
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Bagara baingan recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 2 -3 servings
Author Kanan

Ingredients (1 cup = 240 ml)

To grind into paste -

  • 1 medium or 1 ½ cups Onion roughly chopped
  • 2 cloves Garlic
  • ½ inch Ginger
  • 3 small Green chilies
  • 10-12 sprigs Cilantro or coriander leaves
  • 2 tablespoons Peanuts
  • 2 tablespoons Desiccated coconut
  • 1 tablespoon Sesame seeds
  • 1 teaspoon Coriander seeds (sabut dhaniya)
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Tamarind paste or ½ small lemon sized seedless tamarind
  • ¼ cup Water

For bagara baingan recipe::

  • 3 tablespoons Oil
  • 6 Small baingan (baby eggplant)
  • Salt to taste
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Red chili powder
  • 1 teaspoon Coriander powder
  • 1 cup Water
  • 2-3 tablespoons Cilantro or coriander leaves finely chopped for garnishing

Instructions

Cooking eggplants:

  1. Wash baby eggplant well. Remove the stems and cut into 4 pieces.
  2. And keep in a cold water to avoid discoloration.
  3. Heat 2 tablespoon of oil in a pan on medium heat. Once hot add eggplant pieces. Sprinkle some salt on it and let it cook and do flip them in between for even cooking.
  4. Once eggplants are cooked. Check by inserting a knife, if it cuts easily without any effort meaning they are cooked well.
  5. Remove it to another plate and keep it aside.

making paste:

  1. Take all the ingredients listed under ‘for paste’ in a grinder.
  2. First add water and then other ingredients for easy grinding process.
  3. And make smooth paste.
  4. Keep aside till needed.

Making bagara baingan recipe:

  1. Heat remaining 1 tablespoon of oil in the same pan on medium heat.
  2. Once hot add cumin seeds and let them sizzle.
  3. Then add ground paste and salt. Mix well.
  4. Cook it till all the moisture evaporates and it starts to leave the sides of the pan. Keep stirring in between.
  5. Add red chili powder and coriander powder. Mix and cook for a minute.
  6. Add water to make it gravy consistency. Bring it to a boil and simmer for 2-3 minutes.
  7. Now add cooked eggplant.
  8. Mix gently and let it simmer for 5-7 minutes.
  9. Turn off the stove.
  10. Finally garnish with chopped coriander leaves

Adapted from – Simply South Traditional Vegetarian Cook

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