Bagara baingan recipe with step by step photos. I wanted to try this Hyderabadi bagara baingan recipe for long time. I also had some reader’s requests for bagara baingan recipe. Though I cook eggplants very often I end up making ennai kathrikai kuzhambu or normal stir fry. When I got recipe request for bagara baingan I was quite curious to try that. I referred Tarla dalal’s and sanjeev kapoor’s bagara baingan recipe. Bagara baingan is traditonally served with biryani.

Bagara baingan recipe is a traditional one from Nawabi/nizam cuisine. Nawabi cuisine is known for its rich and delicious gravies and curries. Bagara baingan is also one such curry. Traditionally this curry is made using tiny eggplants. The masala is stuffed in eggplants. Here I have sliced the eggplants and made this bagara baingan. The star of this recipe is the very flavorful spice blend. Sesame seeds and peanuts add a nice nutty taste to the curry.Coconut provides the texture and slight sweet taste. Overall bagara baingan is a side dish with a very balanced taste and flavor. You will love this after trying out once. All the ingredients mentioned for spice paste is important. Do not leave out anything. Even if you do not like eggplants you will love this gravy just like I did.

To make bagara baingan recipe use fresh and tender eggplants. I usually use tiny violet eggplants for this curry. Freshly grated coconut works best in this recipe. However you can use frozen coconut too. Dried or desiccated coconut cannot be used in this recipe. I like to use white sesame seeds in bagara baingan recipe. If you wish you can use black ones too. You can store the dry spice blend airtight and use in any vegetable fry.

Serve bagara baingan with biryani. This also tastes great with steamed rice.

here is how to make bagara baingan recipe for biryani with step by step photos.

If you are looking for more side dish recipes do check mirch ka salan, tamatar ka salan, methi pappu

Step by step bagara baingan recipe.

1. Dry roast cumin seeds,peanuts and sesame seeds. Once cooled grind to a coarse powder.

2. Grind Ginger,chopped onions,grated coconut and tamarind to a fine paste. Set aside.

3. Wash and pat dry the eggplants. You can just slit them or slice them length wise.

4. Heat 2 tablespoons oil in a kadai. Temper with mustard seeds. Add methi and kolnji seeds. Add slit green chilies and saute well. Add curry leaves and saute well. Add the sliced eggplants and fry them till they are soft. Remove to a kitchen towel and set aside.

5. In the same kadai add the ground paste and saute well. Add 1/2 cup water,mix well and cook till the oil separates.

6. Add half of the ground powder and mix well. Add spice powders and mix well. Add salt and cook for 5 minutes.

7. Now add the fried eggplants and mix gently. Adjust salt and mix well.

8. Add the remaining powder and mix well. Cook for 10 minutes till the gravy thickens.

9. Garnish with cilantro leaves and serve bagara baingan hot with steamed rice.

Bagara baingan recipe card below

Bagara baigan recipe| Hyderabadi bagara baigan recipe Harini Hyderabadi bagara baingan is a very delicious and flavorful side dish with tiny eggplants. Eggplants are simmered in coconut based gravy,pairs well with steamed rice. 5 from 1 vote Print Recipe Pin Recipe Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Course Side Dish Cuisine Indian Servings 3 Calories 378 kcal Ingredients 1x 2x 3x Grind to fine paste:

1/2 " giger peeled

1 medium sized onion chopped fine

1/4 cup grated coconut

1 small lemon sized tamarind

Grind to a coarse powder:

2 tablespoon peanuts

1 tablespoon sesame seeds

1 teaspoon cumin seeds

Other ingredients:

10 small violet eggplants

10-12 curry leaves

1/2 teaspoon turmeric powder

1/2 teaspoon coriander powder

1/2 teaspoon mustard seeds

1/2 teaspoon kalonji seeds

1/4 teaspoon methi seeds

2 green chillies

Salt

3 tablespoons oil Instructions Dry roast cumin seeds,peanuts and sesame seeds. Once cooled grind to a coarse powder.

Grind Ginger,chopped onions,grated coconut and tamarind to a fine paste. Set aside.

Wash and pat dry the eggplants. You can just slit them or slice them length wise.

Heat 2 tablespoons oil in a kadai. Temper with mustard seeds. Add methi and kolnji seeds. Add slit green chilies and saute well. Add curry leaves and saute well. Add the sliced eggplants and fry them till they are soft. Remove to a kitchen towel and set aside.

In the same kadai add the ground paste and saute well the raw smell goes off. Add 1/2 cup water,mix well and cook till the oil separates.

Add half of the ground powder and mix well. Add salt,turmeric powder,coriander powdr and mix well. Add salt and cook for 5 minutes.

Now add the fried eggplants and mix gently. Adjust salt and mix well.

Add the remaining powder and mix well. Cook for 10 minutes till the gravy thickens.

Garnish with cilantro leaves and serve bagara baingan hot with steamed rice. Notes 1.You can add 3-4 cloves of garlic while grinding the coconut paste.

2.Use tiny dark violet eggplants (plain shiny ones) for best results.

3. You can use black or white sesame seeds for this recipe.

4. You can add 10 black peppercorns while grinding the powder. Nutrition Serving: 3 g Calories: 378 kcal Tried this recipe? Mention cookclickndevou or tag cookclickndevour