bagara baingan recipe with step by step photos – bagara baingan is a popular vegetarian recipe from the hyderabadi cuisine. indian is a country with multi cuisines. we all know that the north indian cuisine is different from south indian cuisine, but even the cuisines of the different parts of south india are different from each other. you see the cuisine of karnataka is different from the kerala cuisine.
even amongst the same states there are many differences. one such state is andhra pradesh. and it has both the andhra cuisine and the hyderabadi cuisine…. and they both are very different from each other. thanks to the nizams of hyderabad who have invented this rich cuisine… the hyderabadi cuisine is very popular in india as well as outside india too.
some of the few vegetarian recipes from the hyderabadi cuisine – kacchi hyderabadi veg biryani, mirch ka salan, bagara rice, khatti dal, veg haleem, zaffrani pulao, hyderabadi veg biryani and of course bagara baingan.
the faded memory of learning to make bagara baingan in my home science course days…. is just that… faded… i had forgotten the existence of this recipe till a few years back one of my hyderabadi office colleagues told me about the recipe……. again it disappeared into oblivion.
the bagara baingan recipe came to my head after a long long gap, when i had some fresh small aubergines (baingans) with me and did not know which style to cook it… the punjabi way or the goan way (the goan recipe is coming soon)…
finally a book came to my help and i straight away took this recipe from the book. chandra padmanabhan’s book Simply South: Traditional Vegetarian Cooking has many good recipes. varieties of south indian sambar, rasam and vegetable & rice recipes. it also covers our regulars – idlis, dosas and chutneys plus some south indian snacks and sweets. a few recipes i tried from this book and they were very good. i modified the method of this recipe to suit my laziness… 😉
the bagara baingan recipe was very good and came out very well. bagara baingan goes well with rotis or rice. this hyderabadi baingan recipe and the goan/konkani aubergine recipe has 3 of my favorite ingredients in them: coconut, sesame seeds, peanuts. i wonder why???
bagara baingan recipe card below:
- 500 grams small baingans (aubergines or brinjal)
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon turmeric powder (haldi)
- 4 tablespoon oil
- salt as required
- 2 medium sized onions, chopped
- 2 garlic cloves chopped (lahsun) - optional
- 1 inch ginger, chopped (adrak)
- 2 tablespoon dessicated coconut
- 2 tablespoon raw peanuts (moongphali)
- 2 tablespoon white sesame seeds (safed til)
- 1 teaspoon poppy seeds (khus khus)
- 1 teaspoon coriander seeds (sabut dhania)
- 1 teaspoon cumin seeds (jeera)
- 2 inch stick of cinnamon (dalchini)
- 2-3 cloves (lavang)
- 1 tej patta (indian bay leaf)
- ½ teaspoon peppercorns (sabut kali mirch)
- ½ teaspoon caraway seeds (shah jeera)
- 1-2 black cardamom (badi elaichi)
- 1 lemon sized tamarind ball (imli)
- 3-4 green chillies, chopped (hari mirch)
- 2 tablespoon coriander leaves, chopped (dhania patta)
- 1.25 cup water
heat a tava and roast the spices shown in the pic below, namely – everything mentioned in the masala paste except for ginger, garlic, green chillies, coriander leaves, tamarind and dessicated coconut. remember all the dry stuff has to be roasted.
- when the spices become a light brown, add dry coconut to it.
- roast the spices with the coconut. a lovely aroma of the roasted spices and coconut will fill your kitchen.
- brown the spices and the coconut.
once the spice coconut mixture cools down then add this mixture with the rest of the ingredients chopped onion, ginger, garlic, green chilies, 1 tablespoon coriander leaves and tamarind in a grinder.
- and grind to a smooth paste with some water.
quarter the baingan (aubergines) and soak them in salted water for 15-20 minutes.
drain after 15-20 minutes. in a pan heat 2 tbsp oil and add the baingan (aubergine) and 1 teaspoon salt. saute over low fire for 8-10 minutes.
- this is how the baingans look after 8 minutes. the baingans should become tender.
- in another pan or in the same pan heat the remaining oil. add cumin seeds and let them splutter.
add 1/2 teaspoon turmeric powder (haldi).
now add the masala paste and start to saute it.
continue sauteing the masala paste.
saute the paste for about 20-25 minutes till the oil starts to float on the surface. and now add the cooked baingans along with 1.25 cups water.
- mix and simmer for 8-10 minutes.
add more salt if required. remember we already added salt to the baingan while sauteing them. garnish bagara baingan with coriander leaves.
- serve bagara baingan hot with rotis, phulkas, parathas, pooris or rice.
how to make bagara baingan recipe:
1. rinse 500 grams small sized baingan (aubergines) 2 to 3 times in water.
2. quarter the baingans (aubergines) and soak them in salted water for 15-20 minutes.
3. meanwhile heat a tava and roast 2 tablespoon raw peanuts (moongphali), 2 tablespoon white sesame seeds, 1 teaspoon poppy seeds, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 2 inch cinnamon stick (dalchini), 2 to 3 cloves (lavang), 1 tejpatta (indian bay leaf), ½ teaspoon whole peppercorns (sabut kali mirch), ½ teaspoon caraway seeds (shahi jeera) and 1 to 2 black cardamoms (badi elaichi).
4. stir and saute, till light brown.
5. when the spices become a light brown, add 2 tablespoon desiccated coconut to it.
6. roast the spices with the coconut. a lovely aroma of the roasted spices and coconut will fill your kitchen.
7. brown the spices.
8. once the spice coconut mixture cools down. then add this mixture to the grinder.
9. also add 2 medium sized chopped onions, 1 inch chopped ginger, 2 chopped garlic cloves, 3 to 4 chopped green chillies, 2 tablespoon chopped coriander leaves and 1 lemon sized tamarind ball in a grinder. grind to a smooth paste with some water.
10. drain after 15-20 minutes. in a pan heat 2 tablespoon oil and add the baingan (aubergines).
11. next add salt as required.
12. saute on sim for 8-10 minutes.
13. this is how the baingan look after 8 minutes. the baingan should become tender.
14. remove the cooked baingan and place aside.
15. in another pan or in the same pan heat 2 tablespoon oil.
16. add 1 teaspoon cumin seeds (jeera) and let them splutter.
17. add ½ teaspoon turmeric powder (haldi).
18. now add the masala paste and start to saute it.
19. continue sauteing the masala paste.
20. this is how the masala paste looks after sauteing for 15 minutes.
21. saute the paste for about 20-25 minutes or till the oil starts to float on the surface.
22. now add 1.25 cups water.
23. stir and mix well. simmer for 3 to 4 minutes.
24. add more salt if required.
25. add the cooked baingan to the gravy.
26. stir and mix well. simmer for 5 to 6 minutes more, till gravy thickens.
27. soon you will see oil floating on the top.
28. add more salt if required. remember we already added salt to the baingans while sauting them. garnish with coriander leaves.