Bagara baingan recipe (How to make Hyderabadi bagara baingan)
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4.34 from 3 votes

Bagara baingan recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Hyderabadi, Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 -3 servings
Calories 440kcal
Author Kanan


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


Cooking eggplants:

  • Wash baby eggplant well. Remove the stems and cut into 4 pieces.
  • And keep in a cold water to avoid discoloration.
  • 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.
  • Once eggplants are cooked. Check by inserting a knife, if it cuts easily without any effort meaning they are cooked well.
  • Remove it to another plate and keep it aside.

making paste:

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

Making bagara baingan recipe:

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


Calories: 440kcal | Carbohydrates: 34.7g | Protein: 8.2g | Fat: 33.3g | Saturated Fat: 7.7g | Cholesterol: 0mg | Sodium: 1198mg | Potassium: 999mg | Fiber: 15.3g | Sugar: 15.6g
*Nutrition information is a rough estimate for 1 serving
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