bagara baingan recipe, how to make hyderabadi bagara baingan recipe

bagara baingan: bagara baingan recipe, hyderabadibagara baingan

bagara baingan is a popular vegetarian recipe from 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 - 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)…

baingans or aubergines

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/aubergine recipe and the goan/konkani aubergine recipe has 3 of my favorite ingredients in them: coconut, sesame seeds, peanuts. i wonder why???

lets start step by step bagara baingan recipe:

  • heat a tava and roast the spices shown in the pic below, namely – everything mentioned in the masala paste except for ginger, garlic, green chilies  coriander leaves tamarind and dessicated coconut. remember all the dry stuff has to be roasted….. no wet stuff……

spices for bagara baingan

  • when the spices become a light brown, add dry coconut to it.

dessicated coconut for bagara baingan

  • roast the spices with the coconut. a lovely aroma of the roasted spices and coconut will fill your kitchen.

roasting dessicated coconut with spices for bagara baingan

  • brown the spices and the coconut.

browning the masala for bagara baingan

  • once the spice coconut mixture cools down then add this mixture with the rest of the ingredients ginger, garlic, green chillies, 1 tbsp coriander leaves and tamarind in a grinder.

tamarind with masala for bagara baingan recipe

  • and grind to a smooth paste with some water.

bagara baingan ground paste

  • quarter the baingans/aubergines and soak them in salted water for 15-20 minutes.

soaking baingans in salted water

  • drain after 15-20 minutes. in a pan heat 2 tbsp oil and add the baingans/aubergines and 1 tsp salt. saute over low fire for 8-10 minutes.

sauting baingans in oil

  • this is how the baingans/aubergines look after 8 minutes. the baingans should become tender.

sauted baingans after 8 mins

  • in another pan or in the same pan heat the remaining oil. add cumin seeds and let them splutter.

frying jeera in oil for bagara baingan

  • now add the masala paste and start to fry it.

adding masala paste for bagara baingan

  • continue frying the masala paste.

frying bagara baingan masala paste

  • this is how the masala paste looks after frying for 15 minutes.

bagara baingan masala paste after 15 mins

  • add the turmeric powder to the paste.

adding turmeric powder to baingan masala

  • mix the turmeric powder with the masala paste.

mixing turmeric powder with baingan masala

  • fry the paste for about 20-25 minutes till the oil starts to float on the surface. and now add the cooked baingans along with 1¼ cups water.

adding sauted baingan

  • mix and simmer for 8-10 minutes.

simmering bagara baingan mixture for 10 mins

  • add more salt if required. remember we already added salt to the baingans while sauting them. garnish with coriander

garnish bagara baingan with coriander leaves

  • serve bagara baingan hot with rotis, phulkas, parathas, pooris or rice.

bagara baingan

  • enjoy ;-)

if you are looking for more baingan recipes then do check baingan bharta, baingan bhaja, stuffed aloo baingan, baingan pulao and aloo baingan.

bagara baingan recipe details are below:

4.0 from 2 reviews
bagara baingan recipe
 
Prep time
Cook time
Total time
 
bagara baingan - a delectable dish made with small aubergines in a medley of coconut, peanuts, sesame seeds, tamarind and indian spices.
Author:
Cuisine: indian cuisne
Ingredients
for the curry
  • 500 gms small baingans/aubergines
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder/haldi
  • 4 tbsp oil
  • salt
for the masala paste
  • 2 medium sized onions, chopped
  • 2 cloves garlic (optional), chopped
  • 1 inch ginger, chopped
  • 2 tbsp raw peanuts
  • 2 tbsp dessicated coconut
  • 2 tbsp white sesame seeds/til
  • 1 tsp poppy seeds/khus khus
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 inch stick of cinnamon
  • 2-3 cloves
  • 1 bay leaf
  • ½ tsp peppercorns
  • ½ tsp caraway seeds/shah jeera
  • 1-2 black cardamom
  • 1 lemon sized tamarind ball
  • 3-4 green chillies, chopped
  • 2 tbsp chopped coriander leaves, chopped
  • ¼ cup water
Instructions
  1. 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….. no wet stuff……
  2. when the spices become a light brown, add dry coconut to it.
  3. roast the spices with the coconut. a lovely aroma of the roasted spices and coconut will fill your kitchen.
  4. brown the spices and the coconut.
  5. once the spice coconut mixture cools down then add this mixture with the rest of the ingredients ginger, garlic, green chillies, 1 tbsp coriander leaves and tamarind in a grinder.
  6. and grind to a smooth paste with some water.
  7. quarter the baingan/aubergines and soak them in salted water for 15-20 minutes.
  8. drain after 15-20 minutes. in a pan heat 2 tbsp oil and add the baingan/aubergines and 1 tsp salt. saute over low fire for 8-10 minutes.
  9. this is how the baingans look after 8 minutes. the baingans should become tender.
  10. in another pan or in the same pan heat the remaining oil. add cumin seeds and let them splutter.
  11. now add the masala paste and start to fry it.
  12. continue frying the masala paste.
  13. this is how the masala paste looks after frying for 15 minutes.
  14. add the turmeric powder to the paste.
  15. mix the turmeric powder with the masala paste.
  16. fry the paste for about 20-25 minutes till the oil starts to float on the surface. and now add the cooked baingans along with 1¼ cups water.
  17. mix and simmer for 8-10 minutes.
  18. add more salt if required. remember we already added salt to the baingans while sauting them. garnish bagara baingan with coriander.
  19. serve bagara baingan hot with rotis, phulkas, parathas, pooris or rice.
Nutrition Information
Serving size: 4


{ 9 Responses }

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  1. KrithiVinu says

    I am newly wed and trying to impress my husband with new dishes. Your site is very helpful. I have tried many recipes from your site. They are easy to understand, measurements are perfect. If you are interested i can share you traditional tamilnadu recipes, you can post them. Thank you

    • says

      thanks krithi. yes you can share the recipe. a few readers do share the recipes. then i try the recipe in my kitchen and then post the recipe. you can email me at vegrecipesofindia(AT)gmail(DOT)com

  2. Ramachander says

    We tried this to-day and it turned out to be SUPER. Real Hyderabadi Bagara Baingan. thank you for your free sharing of the recipe. We will try out the others. The beauty of your naration is the easy and simple explanation. The pictures at each stage helps to come to a decision that we are on track comparing our product with the one in the picture. In fact your pics are so graphic and life like,
    it looks life like and crystal clear.Hats off for the quality of your pics. Thank you More in next.