This bagara baingan or curried brinjal recipe is a popular recipe from Hyderabad. I learnt this from my mother-in-law who has lived for decades in Hyderabad. This is my husband’s favourite recipe hence it is made often when I get these perfect round, fresh purple aubergines. It take a little while to cook. But, bagara baingan really is quite yummy and tastes even better when you have leftovers.
So let’s dive right into how to make bagara baingan or brinjal curry recipe:
Bagara Baingan Recipe | Curried Brinjal Andhra style
- 1/2 Kg small aubergines
For Dry Masala
- 2 tbsp. white sesame seeds
- 4 tbsp. raw peanuts
- 1 tbsp. poppy seeds
- 4 cloves
- 1 small piece cinnamon
- 10 black peppercorns
- 2 tbsp. coriander seeds
- 1 tbsp. cumin seeds
- 15 dry red chillies
- 1/2 tsp. fenugreek seeds
Wet Masala ingredients
- 1 sprig curry leaves
- 1/2 coconut grated
- 1 onion chopped
- 2 tsp. tamarind paste
- 2 tsp. ginger garlic paste
- 1 tsp. kalonji (onion seeds) optional
- salt to taste
- Oil for frying the brinjals and wet masala
- Chopped cilantro for garnish
- Clean, wash and dry the brinjals. Now slit each brinjal twice using perpendicular cuts making sure that brinjal is intact at its stem. Keep the brinjal immersed in salted water to prevent it from turning black.
- Dry roast all the ingredients for the dry masala till they are lightly roasted. Takes about 3-4 minutes and powder them in a blender.
- Now stuff some salt and dry masala inside the split brinjals and shallow fry in a little oil to get semi cooked. Take them out and keep them aside.
- To prepare the wet masala, fry 1 tsp. kalonji, curry leaves, onion, ginger garlic paste and fresh coconut pieces in a tsp. of oil till lightly browned. Now blend in a blender to form a smooth paste.
- Now take the wet masala paste in a kadhai/wok, add in the dry masala and the fried brinjal, add the tamarind paste and salt and a little water if the paste is very thick.
- Simmer it over gentle heat with a cover for about 15-20 minutes till the brinjals are well cooked. Taste and adjust seasoning. Garnish with cilantro leaves and serve hot with rotis or rice.
- This recipe really calls for the small, round purple or striped aubergines. Get them at an Indian store or farmer’s market.
- The addition of sesame seeds, poppy seeds and peanuts lends a distinct flavour to this dish.
- You can reduce the spice and heat by reducing the red chillies and pepper powder used.
- Sometimes I use dry coconut instead of fresh coconut. That works just as well.
- It does taste delicious when left for a few hours as all the spices get absorbed by the aubergines.
- Let the aubergines be well cooked but not mushy.
- Choose aubergines of similar size so that they cook evenly.
Choose small aubergines. Make two perpendicular slits keeping the stem intact. Soak in salted water.
Dry roast the dry masala ingredients till toasted. Blend to a dry masala.
Fill the dry masala in the slit aubergine/brinjal.
Lightly saute them in oil.
Fry the wet masala ingredients in oil. Cool and blend to a paste.
Mix the dry and wet masalas along with lightly sauteed aubergines. Add some water and cook on low flame till aubergines are done.
Your bagara baingan is ready to serve. Serve it hot with rotis or rice. This can be a centerpiece dish if you are entertaining friends or family or for a weekend lunch or dinner.
You may also like: Baingan ka Bharta Recipe
If you liked this recipe, do share and also let me know.