Hyderabadi Baghare Baingan (Eggplant Curry)

Hyderabadi recipes are famous for their unique taste, use of roasted spices, and a spicy flavor, and this traditional Hyderabadi Baghare Baingan (Stuffed Aubergines) is definitely no exception! I'm not an eggplant-lover, but after Baingan Bharta, this one has to be my preferred choice. It's amazing how a simple blend of spices can taste and smell so good; the tiny aubergines (brinjals) are fried and then cooked in a delicious gravy made with freshly roasted spices ground to a fine paste. With coconut, peanuts, cumin, ginger and tamarind lending their unique flavor, the Baghare Baingan will leave you smacking your lips, whether you love eggplants or not!

8 baby brinjals (aubergines/baingan) - round and small
1 medium onion
2 dried red chillies
2 tbsp tamarind extract
1/2 tsp ginger paste
4 tbsp crushed peanut powder
2 tbsp dessicated coconut - grated
2 tbsp sesame seeds
1 tbsp dhania powder
1 tsp cumin seeds
1 tsp red chili powder
1/2 tsp turmeric powder
1/4 cup water
salt - to taste
4 tbsp oil + oil for frying aubergines

Wash the brinjals well, and make 2 perpendicular cuts through its base, upto 3/4 of the length, making a criss-cross, and leaving the head (green stem) intact. Now heat oil in a wok for frying. When its ready, drop 2-3 aubergines at a time and deep fry till they turn purplish-grey, and the skin becomes crispy. Remove and let it drain on a tissue paper.

Tip: Heat two tablespoons of oil in a thick and wide pan and add the brinjals. Sprinkle some salt and leave the brinjals to cook until well done and soft.

In the meantime roast the peanuts and sesame seeds. Switch off the flame and add the grated coconut to this, then pan-fry on low-flame till it turns light golden. Grind in a spice blender and keep aside.

In the same wok, take 2 tbsp oil and add the chopped onions to it. Saute for 3-4 mins till pinkish in color. Add the cumin seeds, coriander powder and red chillies, and roast for another 2 mins.

Now blend all of the roasted ingredients along with the turmeric powder.Add the ginger and tamarind paste, along with 1/4 cup water, and blend to form a smooth and thick paste.

Take a non-stick pan, add 1 tbsp oil, add the roasted spice blend and sufficient water to make a gravy. Add salt and lemon juice according to taste. Cover and let it simmer on low-flame for 5-8 minutes.

Now add the fried brinjals to this gravy. Stir gently to allow gravy to penetrate the slits in the brinjals. Cover and cook for another 10 minutes.

When its time to serve, garnish with some finely chopped coriander. Serve the traditional Hyderabadi Baghare Baingan with rotis, Parathas or Rice; off this goes to Mona who's hosting RCI-Hyderabad this month!

Related Recipes:
Crispy Bhindi Masala
Bharwan Shimla Mirch (Stuffed Bell-Peppers)
Kashmiri Dum Aloo

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Jayashree said...

Looks lovely - spicy and delicious.

Anonymous said...

Oh, I've been to Hyderabad several times and love the food. There isn't anything like Hyderabadi Nahari. I miss it........:)

Anonymous said...

that looks absolutely awesome girl! I was looking for a nice recipe for baghara baingan as my hubby loves it; now I've found it:) I'm definitely trying it this weekend!! yours looks so pretty!!


Priya said...

I absolutely love the masala in this recipe, one of my favs. I don't like eggplants and so use potatoes/capsicum/tomatoes/mirchi instead!
And hey, I think the RCI event this month is featuring Hyderabadi cuisine, you could check it out if interested.

Anonymous said...

hey mansi, I am going to make this today.. mine is slightly different version though.. do check the recipe when I post..

Anonymous said...

thanks for sharing this lovely recipe Mansi! I just love the variety of food you can cook and share with us:) this is indeed every hyderabadi's favorite recipe, and you seem to have nailed it!!:)

shaheen J

Mansi said...

thanks for the kind words folks! I thoroughly enjoyed making it, and me and B both enjoyed eating it:)

Hima - will surely check out your version:)

Priya - thanks for the shoutout! will check about RCI:)

Shaheen - trying out diff things is what makes cooking so interesting, after all, right?! but luckily, you ppl just see the successful experiments on this blog:D

Rina said...

Thanks Mansi, I was looking for this recipe...infact I had no idea of this dish...till last week when I saw it in the menu of a catering restraurant from where i wanted order food for one of my functions. Now boldly i can i have order this...

delhibelle said...

I bought exactly 8 baby eggplants yesterday for baghare baingan,and the next thing I see is this post. Some coincidence!

Daily Meals said...

Egg plant curry looks delicious Mansi!

Anonymous said...

Mansi, The Baghare Baingan looks yummy. It is the best combo along with Biryanis in Hyderabadi cuisine. Do send this to RCI:Authentic Hyderabadi Cuicine event that I am hosting on my blog this time. Takecare!

Srivalli said...

Great dish mansi...good to see this!

Sangeeth said...

my fav mansi...i do this very often

Tee said...

I have been wanting to try this for so long....looks delicious!! Now i am inspired to try this soon :)

Sujatha said...

That looks super delicious, Mansi! I love bagara baingan.. I do make a similar version, but haven't made it in a while.. should soon make it..

Mansi said...

delhibelle - let's just say Im clairvoyant:)

Mona - I'll surely aprticipate; thanks for the link

glad to know this one is a hot favorite for quite a few of you:)

news.linq.in said...

Wow! Hyderabadi Baghare Baingan" has really proved Baingan to be the king of all vegetables...;-)
its the 1st time we found its recipe so tempting!
very yummy post!

notyet100 said...

awesome...looks so yum,..thnks for sharin,..

SMN said...

Manasi spicy and nice looking bhagare baigan

SMN said...

hey manasi the comment i wrote just disappered..so pls ignore if u found two ..

nice and spicy looking dish my fav

A_and_N said...

Looooooove overflows when I see any Hyderabadi dish!

Anonymous said...

absolutely gorgeous! eggplant has never looked tastier:)


The Short (dis)Order Cook said...

Eggplant is one of those foods I gave up on. I tried liking it, but I couldn't develop a taste.

This recipe is inspiration to give it another try. How can something cooked with all of those great flavors not taste great?

test it comm said...

This eggplant curry sounds good. I like the use of the tamarind.

starluvmoon said...

hhhmmmm.... yummy...! :) i would love to try the recipe... slurp! ehhehe

please feel free to review my blog too guys..


thank you...

Archy said...

I have tasted this Baghare baingan.. never tried.. Shall try this recipe Mansi !! Looks great !!

Sunshinemom said...

I love the gravy - real spicy and yum! My MIL makes this and always puts in lots of gravy because I prefer that to the baingan:)

Dori said...

Wow, that looks too delicious! I am bookmarking this, and I'm glad to have found your blog :)

Anonymous said...

I made it on saturday and it was sooo yummy. Additionally I added some paneer cubes. Thank you very much for the recipe!

onno david said...

I love the look of this rich dish! My favorite long eggplant looks so limp and tired in the stores at the end of winter, the small ones are more appealing. Perfect way to cook those, I will try.