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Baghara Baingan -- Hyderabadi Baghara Baingan Curry

Bagara Baingan
Hyderabad have some signature dishes like Baghara Baingan, Biryani, Kubhani ka Meeta, Double ka Meeta, Mirchi ka Salan and Onion Samosa etc.. They are very special to our own city Hyderabad. Baghara baingan is a curry made with small Indian Eggplants stuffed with some condiments. It is a good accompaniment for biryani and also roti. 
For making this curry we must choose smallest possible brinjals and let them be in uniform size. If we take small brinjals we need not stuff them :P 
I should give credit to an aunt (sorry for not remembering her name)who taught me this dish during my early marriage days.
Preparation Time: 20 mins
Cooking Time: 30 mins
Recipe Category: Curry, Side Dish
Recipe Cuisine: Telangana
Serves: 6 people


  • Indian Eggplant/Bingan/Brinjal -  20
  • Oil - 2 tbsp
  • Tamarind Juice - 3 tbsp
  • Onion - 2 Medium
  • Salt - to taste

Baingan Masala:

  • Coriander Seeds - 1/2 tbsp
  • Peanuts - 1 tbsp
  • Sesame Seeds - 1 tbsp
  • Garlic - 5 to 7
  • Poppy Seeds - 1 tbsp
  • Red Chillies - 3 to 4
  • Dry Coconut - 1 tbsp
  • Cloves - 4 to 6
  • Cinnamon Stick - 2"inches

Procedure for Masala:

  1. Heat 1 tsp of oil in a wok. Roast all the above mentioned ingredients together. 
  2. Grind them to a fine powder.


  1. Chop onions. 
  2. Wash brinjal thoroughly. Slit them into four parts from the back of it. Do not cut them completely.
  3. Add salt to the above grounded masala. Stuff it in the brinjals. Do not use complete powder to stuff, keep some of it for further use also. 
  4. Heat oil in a thick bottomed pan. Fry onions till they turn translucent.
  5. Add stuffed brinjals and fry them for a minute. Add leftover masala powder and fry for a minute.
  6. Take thin tamarind juice and add this to the above curry masala. 
  7. Add salt. Be careful while adding salt as we have already added salt in the masala. 
  8. Pour a little water if needed. Cover it with a tight and close lid. Allow it to cook till brinjals done. 
  9. Once brinjals done remove the lid and cook for 5 more minutes. So that the gravy thickens and the curry leaves oil out.
  10. Serve baghara baingan curry with jeera rice or biryani. 
Bagara Baingan

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