Delicious Hyderabadi Baghara Baingan Recipe | Easy & Flavorful (Top 5 Tips!)
This Hyderabadi Baghara Baingan is a rich, tangy, and spicy eggplant curry made with sesame seeds, peanuts, and tamarind. It's a popular vegetarian dish perfect for festive meals and pairs well with rice or biryani. Discover 5 pro tips for making it perfect every time!
Servings 4
Calories 210kcal
Equipment
- Deep Pan or Kadhai
- Mixer Grinder (for masala paste)
- Spatula
- cutting board
- Knife
Ingredients
- For Tempering & Cooking
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 1/4 tsp onion seeds
- 10 curry leaves
- Main Ingredients
- 250 gram brinjals/eggplants/aubergine
- 2 tbsp sesame seeds
- 1 tsp Poppy seeds
- 1/4 tsp fennel seeds
- 2 tbsp peanuts
- 2 tbsp grated coconut
- 1 medium onion sliced
- 1/2 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 tsp green chilli chopped to taste
- 1/2 teaspoon red chilli powder optional
- 1 tsp ginger paste
- 1 tsp garlic paste
- Salt to taste
- 1/2 tsp grated jaggery
- 1 tbsp tamarind pulp
- Water as needed
- Oil for frying and cooking
Instructions
- Dry roast the peanuts in a heavy bottom pan over medium heat until golden brown and keep aside to cool.
- Similarly dry roast the sesame seeds, poppy seeds and desiccated coconut separately and keep aside to cool.
- Grind all the roasted ingredients with little water to a fine paste.
- Wash brinjal/eggplant under running water.
- Cut the brinjal/eggplant partially into four parts, keep the stalk intact.
- Heat the oil and fry them, they can be shallow fried.
- Drain out on absorbent paper and keep aside.
- Heat 2 tablespoons of oil In a pan over medium heat.
- Add fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.
- Add curry leaves, ginger paste, garlic paste and green chilli.
- Stir and sauté till the oil separates from the masala.
- After adding onion, stir it and cook until translucent.
- Apply turmeric powder, coriander powder, red chilli powder, cumin powder and salt and mix well.
- Now add the peanut paste stir and cook for 5-8 minutes.
- Add the tamarind and jaggery and mix well and cook till the oil separates.
- Add the fried brinjals and one cup of water and mix. Cover and simmer for fifteen to twenty minutes.
- Serve hot with roti, rice, biryani chapati or paratha.
Notes
- Use small, tender brinjals for the best taste.
- Dry roast the masala ingredients for a richer flavour.
- Adjust the tamarind based on your taste preference.
- You can add jaggery for a mild sweetness if desired.
- Store leftovers in the fridge and reheat with a splash of water.
- Calories: ~210 kcal
- Carbs: ~15g
- Protein: ~5g
- Fat: ~15g