Delicious and creamy Bagara Baingan served in a traditional Hyderabadi style.

Bagara Baingan - A Royal Hyderabadi Delicacy

    Today, let's take a delicious journey into the rich culinary heritage of Hyderabad with a dish that's bound to make your taste buds dance - Bagara Baingan. If you're a fan of brinjals a.k.a eggplants/aubergines, this one's going to be your new favourite. And if you're not, well, prepare to be converted!

    Bagara Baingan holds a special place in my heart, not just for its rich and creamy taste, but for the memories it stirs. I first learned this recipe from an old cookbook I bought during my school days. That particular cookbook has been a culinary treasure trove for me, and I've recreated countless recipes from its pages. Among the most frequent dishes gracing my kitchen from that book are Naan and Bagara Baingan.

Bagara Baingan recipe from my cherished old cookbook

    Back then, I didn't know much about the history or origin of the dish, nor had I tasted the authentic version from traditional Hyderabadi cuisine. But my love for Bagara Baingan lingered through the years, primarily because of my fondness for dishes made with brinjals, also known as eggplants. The creamy, nutty base of this curry, with its mild tangy and sweet notes, has always tantalized my taste buds. I’m a fan of such recipes, no matter what.

Delicious and creamy Bagara Baingan served in a traditional Hyderabadi style.

What Does "Bagara Baingan" Mean?

    The name "Bagara Baingan" has roots in the Indian languages, primarily Hindi and Urdu, which are widely spoken in the region of Hyderabad, where the dish originates.

Bagara: This term is derived from the Urdu language and means "tempered" or "seasoned." In the context of Indian cooking, "bagara" refers to a technique where whole spices are fried in hot oil to release their flavours. This process is also known as "tadka" or "tempering."

Baingan: This is the Hindi word for "eggplant" or "brinjal." It is a common term used across India to refer to this vegetable.

    Therefore, "Bagara Baingan" essentially translates to "Tempered Eggplant." The name reflects the cooking technique used in the dish, where eggplants are cooked with a blend of spices that have been tempered in hot oil, along with a rich, nutty gravy. This method of seasoning and the use of specific spices give the dish its distinctive flavour and aroma, making it a beloved part of Hyderabadi cuisine.

For a Variety of recipes from Hyderabadi Cuisine, Click here...

Cuisine  -  Hyderabadi (India)
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20–30 Minutes
Cooking Time - 30–45 Minutes 

For more Recipes with Brinjal/Egg Plant, explore this link...

How to Make Bagara Baingan – Traditional Hyderabadi Brinjal Curry Recipe

Delicious and creamy Bagara Baingan served in a traditional Hyderabadi style.

Ingredients:

 

To Roast & Grind:

1 Tablespoon Coriander Seeds 
2 Teaspoons Peanuts
1 Teaspoons Sesame Seeds
1 Tablespoon Grated Coconut
5 Cloves Garlic (no need to roast)

Turmeric Powder (no need to roast)

 

To Garnish:

Coriander Leaves

 

Method:

Roast & Grind:

• In a pan, dry roast the coriander seeds until fragrant.  
• Then add peanuts, sesame seeds, and grated coconut & dry roast it on a very low flame until golden brown. 
• Let them cool, then grind them into a fine paste along with garlic cloves and turmeric powder with a bit of water.

Delicious and creamy Bagara Baingan served in a traditional Hyderabadi style.

For Bagara Baingan:

• Wash the baby eggplants and make a cross-slit at the bottom, ensuring they remain whole and intact at the stem end.
• Heat 2 tablespoons of oil in a pan and fry the eggplants until they are tender and slightly charred. Remove and set aside.
• In the same pan, add the remaining oil, let the flame be at low.  Splutter Cumin seeds and Curry Leaves in it.  Then add finely chopped Onions and Ginger and sauté the onions until they turn translucent.
• Stir in the ground paste of peanuts, sesame seeds, and coconut. Cook this mixture for a few minutes until the oil starts to separate.
• Add the Red chilli powder and salt. Mix well and cook for a minute.
• Add the tamarind pulp & the small piece of Jaggery along with 1/2 a cup of water. Bring the gravy to a boil and then let it simmer for 10 minutes. 
• Gently add the fried eggplants into the gravy. Cover and cook on low heat for another 10-15 minutes, allowing the eggplants to absorb all the flavours.
• Garnish with fresh coriander leaves and serve hot with steamed rice, biryani, or naan.

Delicious and creamy Bagara Baingan served in a traditional Hyderabadi style.

Tips for the Perfect Bagara Baingan

• Choice of Eggplants: Use small, tender eggplants for the best texture and flavour.
• Roasting the Ingredients: Make sure to roast the coriander seeds, peanuts, sesame seeds, and coconut well, as this enhances the nutty flavour of the gravy.
• Consistency: Adjust the consistency of the gravy according to your preference. It should be thick & gravy like.

Delicious and creamy Bagara Baingan served in a traditional Hyderabadi style.

Bagara Baingan is a dish that exemplifies the richness of Hyderabadi Cuisine. It’s perfect for special occasions or a weekend treat. Give this recipe a try, and let the royal flavours of Hyderabad take over your kitchen.

Happy cooking!