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.

5 from 1 vote

Print Pin

Course: Condiment, Lunch, Main Course

Cuisine: Indian, South Indian

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Author: My Hungry Traveler

Get Recipe Ingredients

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.

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.

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.

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.