How to make Hyderabadi Style Bagara Baingan | Side Dish For Biryani

Bagara Baingan Recipe

Past weekend flew by experimenting some of the favorites from my Mom’s Gallery. Sunday was just another day I implemented some of the best taught lessons of my mother. Knowingly or unknowingly I developed her tastes, her senses, her intuition, some of her likes and dislikes.. After all she was my first guru in Kitchen who knew my tummy. Subconsciously I imbibed her cooking skills and worked upon it.. #Ma’sDay During the eve of Mother’s day I picked this classic recipe of my hometown, “Bagara Baingan” to enjoy as a side for Hyderabadi Biryani.

My Recipe Corner – Bagara Baingan

Before I start with this, here’s a tip – all those who aren’t a fan of Egg Plant/Brinjal, can replace it with Dondakkai/Kovakkai a.k.a Tindoora.

Preparing the Vegetable

  • Wash the baby eggplants and slit them vertically (make a +) in the center from the base of each eggplant to its stem, keep the stem intact
  • Soak the eggplants in salt water for few minutes to retain its deep purple color. Then, remove from water and pat them dry
  • Alternatively, if using Dondakkaya, slit them vertically and make thin slices

Stuffing for Brinjal

  • Channa dal / Bengal gram: 2-3tbsp
  • Groundnuts / peanuts: 2-3 tbsp
  • Sesame seeds (white): 2 tbsp
  • Desiccated coconut : ¾ cup
  • Coriander seeds : 1 ts

Roast the above and blend to a coarse paste without adding water then stuff the eggplants with this mixture.

Tempering / Baghar the eggplants

At this stage some folks simply – deep fry the slit Baingan over high heat, till they’re glossy and a little tender (OR) the more elaborate process would be to

  • Black mustard seeds: ½ tsp
  • Cumin seeds: ½ tsp
  • Fenugreek seeds : ½ tsp
  • Nigella / kalonji : ¼ tsp
  • Garlic flakes: few
  • Dry red chilli : 4-5
  1. Heat 2 tbsp ground nut oil in a pan and temper the smoking hot oil with the above ingredients, add the curry leaves in the end
  2. Now lower the heat and place the stuffed eggplants or Dondakkaya (if using them) in the same oil and let them cook for 10-15 minutes till they become tender
  3. Remove gently the eggplants & keep aside

Curry Paste

  1. Dry roast the 1/2 cup grated coconut, 2 tsp sesame seeds, 2 tsp poppy seeds and 1 & 1/2 tbsp groundnuts till they turn brown in color
  2. Add the coriander powder and red chilli powder and stir for a minute. Switch off heat and allow to cool. Once cool, grind to a smooth fine paste and keep aside.
  3. In 1 tsp of oil lightly roast chopped onion (1 Big), 1 inch ginger and 6 garlic pods then grind together to form a smooth paste. Keep aside.
  4. Now, in a pan take 2 tsp of oil and add the ground onion paste and cook till it turns light brown in color then add the ground coconut- sesame paste and cook till oil separates
  5. Then, add 1 tsp tamarind paste diluted in water, add salt and mix well.
  6. Add more water if required. When it starts to boil, lower the heat and gently add the fried eggplants as well as 1 tsp jaggery and mix well so that they are coated with the gravy.
  7. Check for bitterness and adjust the seasoning. Cover and cook on low heat for 2 minutes. Switch off heat and serve hot with Hyderabadi Biryani. Tastes great with Indian Breads too!

My Top Recipe Recommendations

  1. Tempered Eggplants Recipe
  2. Hyderabadi Bagara Baingan | Masala Brinjal Curry
  3. Spicy Masala Baingan
  4. Desi Chef’s Version
  5. Gutti Vankaya Curry

My Improv & Notes

  • Use small dark violet eggplants for best results
  • You can use black or white sesame seeds for this recipe

Restaurants Serving Best Bagara Baingan in Bay Area

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