Hyderabadi Bagara Baigan

Hyderabadi Bagara Baigan (Eggplant Or Aubergine Curry)

Hyderabadi Bagara Baigan (Eggplant  Or Aubergine Curry) is a popular vegetarian dish from Hyderabad. Very young small variety of Brinjal or baigan is used for this flavourful dish. The gravy consists of a blend of spices, coconut, and tamarind, peanut to name a few.

Traditionally the Brinjal is deep fried before adding to the gravy. To keep it low on the oil, I have Air Fried the Brinjal and trust me I have not compromised on taste and texture.

Try this creamy mouth melting Baigan with Roomali Roti and rice.

Yield: 4 serving
Prep time: 15 minutes
Total time: 30 minutes

Ingredients for Hyderabadi Bagara Baigan

Hyderabadi Bagara Baigan

400 grams baby Brinjal
2 tablespoon tamarind pulp
2 tablespoon curry leaves washed
1 teaspoon mustard seeds
1 dry red chilli
¼ tsp turmeric powder
½ teaspoon Jaggery (optional)
2 teaspoon oil
Salt to taste

For the paste
2 tablespoon peanuts
2 tablespoon sesame seeds
1 teaspoon poppy seeds
2 tablespoon grated coconut
½ cup onion chopped fine
2 tablespoon garlic pods
1 tablespoon ginger chopped
1 teaspoon jeera (cumin seeds)
1 tablespoon coriander seeds
4 to 5 tsp whole dry red chilli
¼ teaspoon methi (fenugreek seeds)
1 teaspoon oil
1 tablespoon coriander chopped

Directions for Hyderabadi Bagara Baigan

  • In a pan dry roast one by one peanuts, sesame, poppy and coconut on low heat and keep aside.
  • Now roast jeera, coriander, chilli and methi individually until slightly brown and aromatic, add to the peanut mix.
  • In the same pan heat 1 teaspoon of oil, add the garlic, onion, ginger and saute for 2 to 3 minutes or till translucent. Let it cool.
  • Add all the roasted ingredients in a blender and grind to make a smooth paste by adding little water.
  • Wash the baigan and wipe them dry.
  • Make 2 slits like a cross, keeping the Brinjal joint near the steam.
  • Air fry them or deep fry in oil. Set aside.
  • Heat 2 teaspoon oil in the same pan, add the mustard, curry leaves and red chilli and then add the ground paste and turmeric.
  • Cook the masala until oil starts to separate.
  • Add tamarind pulp and salt. (Jaggery optional)
  • Saute for 2 minutes and add ½ cup of water and bring to a boil. (The gravy should be thick)
  • Add the baigan and cook covered for 6 to 8 minutes.
  • Garnish with coriander.
  • Serve hot with roti and rice.
Hyderabadi Bagara Baigan
Hyderabadi Bagara Baigan with Rumali Roti and Rice

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