Hyderabadi Eggplant Curry (Bagara Baingan)

Eggplants in a smooth nutty curry are a Hyderabadi specialty. Tender and fresh brinjals (small eggplants) are spiced with a ground peanut-sesame-coconut mixture and cooked in a rich and tangy sauce.

Indian Bagara Baingan Eggplant Curry

Bagara Baingan- Special Eggplant Curry

This a famous Hyderabadi eggplant curry is not difficult to make and makes a wonderful vegetarian dish that is perfect with rice and naan.
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Course: Condiment, Lunch, Main Course
Cuisine: Indian, South Indian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Author: My Hungry Traveler


  • Large heavy-bottomed skillet
  • Spice grinder or small food processor


Wet Spice Paste

  • 1 medium Red onion, roughly chopped
  • 6 cloves Garlic, roughly chopped
  • ½ tsp Cinnamon stick or ½ tsp ground
  • 3 Green cardamom pods
  • 6 cloves Garlic
  • 2 tbsp Ginger
  • 1 tbsp Vegetable oil

Dry Spice Paste

  • 1 tsp Mustard seeds
  • 1 tbsp Poppy seeds
  • ¼ cup Peanuts
  • 1 tbsp Sesame seeds
  • 2 tbsp Unsweetened dry coconut, flaked or shredded

Oher Ingredients

  • 10 small Eggplants
  • 5 tbsp Vegetable oil
  • 1 tbsp Coriander powder
  • 2 tsp Red chili powder
  • 1 tsp Garam masala
  • ½ tsp Turmeric
  • 2 tsp Tamarind concentrate dissolved in 2 cups water
  • 1 tbsp Salt
  • 1 tbsp Jaggery or brown sugar
  • 2 tbsp Cilantro, chopped


Prepare Eggplants

  • Rinse eggplants and pat dry with paper towels. Slit eggplants, vertically down the middle, partially through.
  • Heat 2 tbsp oil in large skillet over medium-low heat. When hot, cover and add eggplants and fry until they change color and become a little soft, about 10 minutes. Transfer to a paper towel lined plate.

Prepare Wet Paste

  • Add oil to same pan. When it's hot, sauté cardamom, clove, and cinnamon stick for 30 seconds. Add onion and garlic paste and sauté until onions become soft, about 5 minutes. Let cool then grind into a smooth paste.

Prepare Dry Spices

  • Using same pan, roast the peanuts for 1 to 2 minutes. Add the poppy seeds, mustard seeds, sesame seeds, and dry coconut. Stir-fry until coconut begins to turn light brown. Let cool then grind it coarsely.

Cook Dish

  • Heat remaining 3 tbsp oil in same pan over medium heat. Add the onion mixture and sauté until the moisture is absorbed and oil begins to separate, about 5-8 minutes.
  • Add the dried spices to the onions and cook for another 5 minutes. Stir in the coriander, red chili, garam masala, salt, and turmeric powder. Add the tamarind water and stir for 1 minute to break up any clumps.
  • Gently add the eggplants being careful not to break them. Cover and cook over medium-low heat for 4 minutes. Remove cover and mix in the jaggery. Cook, uncovered, for another 4 minutes.
  • Transfer to a serving dish, sprinkle cilantro on top, and serve hot.


Calories: 413kcal | Carbohydrates: 54g | Protein: 11g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 1195mg | Potassium: 1919mg | Fiber: 26g | Sugar: 30g | Vitamin A: 376IU | Vitamin C: 20mg | Calcium: 127mg | Iron: 3mg

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