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.

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

Cook Time: 50

Total Time: 1

Servings:

Author: My Hungry Traveler

Equipment

Large heavy-bottomed skillet
Spice grinder or small food processor

Ingredients

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

US Customary – Metric

Instructions

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.

Nutrition

Hyderabadi Eggplant Curry (Bagara Baingan)