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Hyderabadi Bagara baingan recipe, Bagare Baingan recipe

Last Updated: November 28, 2018 By Fareeha 6 Comments

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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. 

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overhead view of bagara baingan recipe

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:

  1. You can dry roast them without adding oil separately like how we have done in our recipe below.
  2. The ingredients can also be roasted by adding oil to it. Add 1 tablespoon of oil for each of the ingredients while frying. 
  3. 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.
  4. 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

  • It’s important to soak the brinjals to soak in water to prevent oxidation which will discolor them
  • 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.

Step by Step Pictorial of making the Hyderabadi bagara baingan recipe

roasted coconut, peanut, sesame in a mixie jar

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.

coconut paste ready for making hyderabadi bagara baingan

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.

frying onion for making bagara baingan

3. Fry onions till lightly brown in color. Remove the oil and allow to cool.

onion paste in a mixie jar

4. Next, take these fried onions in a mixie jar and make a paste. Set aside this onion paste

cutting brinjal for preparing bagara baingan recipe

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.

frying baingan in oil

6. Deep fry the brinjals until they change their color and turn soft. Remove from the oil and set these fried brinjals aside.

bagaar with ginger garlic paste in a clay kadai

7. Heat oil and add the tempering ingredients. Fry until garlic turns golden brown in color.

spices, pastes added for making hyderabadi bagara baingan recipe

8. Next add the onion paste, coconut paste, powdered spices.

hyderabadi bagare baingan salan being cooked

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

fried brinjal added to masala

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.

hyderabadi bagara baingan salan getting cooked 11. Cook on low heat until oil starts separating from the masala. Your delicious bagara baingan is ready to serve.

Serving suggestions:

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:

  • Hyderabadi Chicken Dum Biryani
  • Hyderabadi Mutton Dum Biryani
  • Hyderabadi marag
  • Hyderabadi Khatti dal

How to make the Hyderabadi Bagara baingan

bagare baingan

Hyderabadi Bagara Baingan recipe

Fareeha
A deliciously awesome side-dish that goes perfectly with any type of biryani. 
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr
Course Vegetarian Side Dishes
Cuisine South Indian
Servings 6 people
Calories 221 kcal

Ingredients
  

  • 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

Other ingredients

  • 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

Instructions
 

  • 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.

Video

Notes

It’s important to soak the brinjals to soak in water to prevent oxidation which will discolor them
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.
Keyword bagara baingan, hyderabadi dish

Signing off until next time,

Fareeha.

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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Bagare baingan

Bagare baingan

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Tagged With: hyderabadi recipe, South Indian Recipes, Vegetarian Recipes originally posted on: November 28, 2018 Last Updated: November 28, 2018 categoriesFiled Under: Chutney, Eid Special, South Indian Recipes, Vegetarian Recipes

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Comments

  1. Julie | Small Green Kitchen says

    July 7, 2015 at 12:58 am

    This dish looks incredibly flavorful, Fa! I’ve never had this before but I’d love to try it one day. 🙂

    Reply
    • Fa's Kitchen says

      July 7, 2015 at 4:41 am

      Indeed, the bagare baingan are really flavorful with amazing aroma.. Do try it and let me know how u liked it

      Reply
  2. krishnakumari says

    July 21, 2015 at 12:00 pm

    On the contrary I love Brinjals. I like this dish a lot. The more I get it the more I crave for it. Thanks for sharing

    Reply
    • Fa's Kitchen says

      July 22, 2015 at 10:22 am

      Haha.. This is the only brinjal dish i like apart from baingan bharta.. 🙂

      Reply
  3. Kiranraj says

    June 26, 2016 at 10:33 pm

    Absolutely loved cooking it.. My wife loved it with along with the your recipe of home cooked chicken biryani 🙂

    Reply
    • Fa's Kitchen says

      June 27, 2016 at 4:05 am

      Thank you so much for trying out the recipes and taking the time to leave such a sweet feedback, Kiranraj. I hope you would enjoy many more of the recipes in future.

      Reply

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