Tuesday, 26 February 2013

Baingan Bagara

A traditional Hyderabadi recipe with flavorful blend of Indian spices...


6 baby brinjals
2 tsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1/4 tsp mustard seeds (rai)
1/4 tsp nigella seeds (kalonji)
8 to 10 curry leaves (kadi patta)
1 tsp tamarind pulp
4 tbsp oil

To be Roasted and Grounded

2 tbsp white sesame seeds
1 tsp cumin seeds
2 tbsp peanuts
2 tbsp grated coconut
1 medium onion, chopped


  • In a large non-stick saucepan at medium heat, dry roast sesame seeds, groundnut, coconut powder, cumin seeds one by one separately till slightly darker in colour. 
  • And then roast the onion till they are slightly soft and golden in colour and grind together to a smooth paste.
  • Slit brinjals lengthwise, into four, but leave the stems on, and fry in oil until soft and tender. Drain and set aside. 
  • In the same oil, add cumin seed, mustard seeds, nigella seeds, stir until the seeds crackle.
  • Now add curry leaves and ginger & garlic paste, stir for few seconds.
  • Then add the grounded paste & mix it well stir for 5 minutes
  • Add red chili powder, turmeric powder, salt and mix well, cook for few seconds.
  • Add tamarind pulp leave it for low heat till oil separated. 
  • Now add the brinjals and 1/2 cup of water and salt and cook covered over a slow flame for 5-10 min.
  • Garnish with fresh coriander leaves and serve hot. 
(I made slightly dry, you can make in curry style also)


  1. yummy looking baingan... bookmarked to try!!!

  2. It looks so good :) Really yummy flavours too!