bagara baingan recipe, brinjal curry for biryani
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4.41 from 5 votes

bagara baingan recipe

bagara baingan is a delectable dish made with small aubergines in a medley of coconut, peanuts, sesame seeds, tamarind and indian spices.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: main course
Cuisine: hyderabadi, indian
Servings: 4
Author: Dassana Amit


for bagara baingan curry

  • 250 grams small baingans (aubergines or brinjal)
  • ½ teaspoon cumin seeds (jeera)
  • ½ teaspoon turmeric powder (haldi)
  • 3 tablespoons oil
  • 1.5 cups water
  • salt as required
  • 2 tablespoons chopped coriander leaves

for bagara baingan masala paste

  • 1 medium to large onion, chopped or ½ cup chopped onion
  • 4 to 5 garlic cloves chopped (lahsun) - optional OR 1 teaspoon chopped garlic
  • 1 inch ginger, chopped (adrak) OR 2 teaspoons chopped ginger
  • 2 tablespoons desiccated coconut
  • 2 tablespoons raw peanuts (moongphali)
  • 2 tablespoons white sesame seeds (safed til)
  • 1 teaspoon poppy seeds (khus khus)
  • 1 teaspoon coriander seeds (sabut dhania)
  • ½ teaspoon cumin seeds (jeera)
  • 2 inch sticks of cinnamon (dalchini)
  • 2 to 3 cloves (lavang)
  • 1 tej patta (indian bay leaf)
  • ½ teaspoon peppercorns (sabut kali mirch)
  • ½ teaspoon caraway seeds (shah jeera)
  • 1 to 2 black cardamom (badi elaichi)
  • 1 tablespoon tightly packed seedless tamarind (imli)
  • 2 to 3 green chillies, chopped (hari mirch)
  • 1 tablespoon chopped coriander leaves, chopped (dhania patta)
  • ½ to ⅔ cup water, for grinding


making bagara baingan masala paste

  • heat a tava and roast the following spices - 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).
  • 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.
  • roast till the coconut gets light golden.
  • once the spices + coconut mixture cools down, then add this mixture in a grinder. also add chopped onion, ginger, garlic, green chilies, coriander leaves and tamarind .
  • grind to a smooth paste with some water.

cooking baingan for bagara baingan

  • 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.
  • the baingan should become tender.

making bagara baingan

  • in another pan or in the same pan heat the remaining oil. add cumin seeds and let them splutter.
  • add ½ teaspoon turmeric powder (haldi).
  • now add the masala paste and start to saute  it.
  • continue sauteing the masala paste.
  • saute the paste for about 9 to 10 minutes or till the oil starts to release from the sides. 
  • now add 1.5 cups water. mix well and then add the cooked baingan. 
  • simmer for 6 to 7 minutes or till the bagara baingan gravy thickens and you see oil floating on top.
  • check the taste of of brinjal gravy and add more salt if required. add coriander leaves and mix well.
  • serve bagara baingan hot with rotis, phulkas, parathas, pooris or rice or biryani. this brinjal gravy goes very well as a side dish with biryani.