Hyderabadi Bagara Baingan salan with step by step photos and video instructions is a very simple and delicious baingan or brinjal recipe. It is also known as Gutti Vankaya kura in the other parts of Andhra. You would find these served along with hyderabadi mutton biryani in all Muslim marriages.
What is bagara Baingan?
It is nothing but a brinjal curry made with sesame seeds, coconut and peanut paste. It is generally served along with biryanis in Hyderabad. “Bagaar” means “to temper” and a nice tempering is done to the bagara baingan to take it to another level.
Traditionally it is cooked on a low fire with burning charcoal on top of the lid. Or a burning charcoal inside the dish like we did for chicken angara. If you are making biryani and not making hyderabadi bagara baingan recipe then you feel something is missing.
How to choose the brinjal for making the Hyderabadi Bagara baingan?
Choose the small Brinjal with deep purple color for this recipe. If you do not find the deep purple ones, you can also use the small light purple brinjals. As we deep fry the eggplants, the large ones are not suitable for the hyderabadi bagara baingan recipe and are rather used for the baingan bharta.
What is the best way to roast the ingredients?
You will require to roast the peanuts, coconut and sesame seeds for making this dish. There are few ways to do this and let’s see each of them below:
- You can dry roast them without adding oil separately like how we have done in our recipe below.
- The ingredients can also be roasted by adding oil to it. Add 1 tablespoon of oil for each of the ingredients while frying.
- You can also roast them together. As peanuts take longer to cook, you will first have to roast the peanuts until half-done. Then add the sesame seeds and finally add the coconut powder.
- But if you are using the fresh coconut pieces, like the recipe below, then first add the coconut, followed by peanut and finally sesame seeds.
Can we skip the bagaar for this dish?
No, definitely not. The true flavor only comes with the tempering or the bagaar. So do not skip this part.
Pro Tips / Important Things to remember while making the hyderabadi bagare baingan salan
Step by Step Pictorial of making the Hyderabadi bagara baingan recipe
1.First, we will start by roasting the coconut. Once it slightly changes the color, remove from heat and transfer to a plate. Roast the peanuts similarly. Next, we will add the sesame seeds and roast them till golden in color. The sesame seeds will start spluttering in the pan, so stir often. Once the sesame seeds are roasted, remove from the pan and set aside.
2. Allow all the ingredients to cool completely. Put them in a mixie jar and add some water. Grind to make a paste. Set aside this coconut paste.
3. Fry onions till lightly brown in color. Remove the oil and allow to cool.
4. Next, take these fried onions in a mixie jar and make a paste. Set aside this onion paste
5. Cut the brinjals as shown in the picture above. Check the video for more details. Do not cut them into pieces. We want the whole brinjal. Always keep them in water after cutting to prevent discoloration.
6. Deep fry the brinjals until they change their color and turn soft. Remove from the oil and set these fried brinjals aside.
7. Heat oil and add the tempering ingredients. Fry until garlic turns golden brown in color.
8. Next add the onion paste, coconut paste, powdered spices.
9. Fry well while stirring frequently as the bottom might get burnt. So be careful with it and cook on low heat while stirring continuously
10. Once the masala has been cooked, we will add the tamarind water. You can either soak the tamarind with water or use tamarind paste. Next, add the fried brinjals. Add necessary amount of water and mix gently.
11. Cook on low heat until oil starts separating from the masala. Your delicious bagara baingan is ready to serve.
Serve this dish hot or at room temperature.
The Hyderabadi Bagara Baingan salan tastes best with Mutton Biryani. You can also serve it with any kind of biryani, plain rice or roti.
More Hyderabadi recipes:
How to make the Hyderabadi Bagara baingan
Hyderabadi Bagara Baingan recipe
- 12-14 small Eggplants/Brinjals/Baingan
Dry roast each separately and make a paste of the following ingredients
- 1/2 cup sesame seeds/til
- 1/2 cup peanuts/groundnuts
- 3/4 cup desiccated coconut
For bagaar or tempering
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 2 sprigs curry leaves
- 1/2 tsp Nigella seeds/ kalaunji
- 5-6 cloves garlic finely chopped
- 4-5 dry chili
- 3 onions finely sliced
- 1 tsp ginger garlic paste
- 1 tsp salt or to taste
- 1 tsp coriander powder
- 2 tsp red chili powder
- 1/2 tsp turmeric powder/ haldi
- 2 tbsp finely chopped cilantro/ coriander leaves
- a tennis ball sized tamarind soaked in water and thick pulp extracted
- Wash the brinjals and make four cuts into them, leaving the stem intact. Soak them in cold water. Keep aside.
- Heat oil in a kadai and fry the brinjals till they are 70% cooked. Set aside.
- Heat 3 tbsp oil in a pan and fry till the onions till translucent. Remove the onions from the pan and grind to a fine paste once they are cool.
- In the same hot oil add cumin seeds, fenugreek seeds, mustard seeds, curry leaves and nigella seeds. Once they start spluttering add the onion paste and immediately cover the pan with a lid for a minute.
- Add ginger garlic paste and fry till the raw smell has gone from it.
- Mix in the roasted nuts paste and fry till the oil starts leaving the sides of the mixture.
- Add the red chilli powder, salt and turmeric. Mix well and keep stir frying it for a further 2 minutes on medium low heat.
- Pour in 4 cups of water and the tamarind pulp. Mix well. Add the fried brinjals and stir gently. Cover the lid and let it cook on low heat for further 20 minutes or until oil starts leaving the sides of the gravy while stirring frequently. Remove from heat and serve the curry along with Pulao or Biryani or Naan.
You can add little jaggery if you want little sweetness to it.
You can either dry roast or add a tsp of oil to the dry items.
Stay by the stove stirring frequently as it is very easy to get the gravy burnt at the bottom.
Signing off until next time,
This recipe was originally published in July of 2015. New, Image, Step by step photos and video have been added for better understanding. The recipe has been made printable in November 2018.
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