Bagara Baingan Recipe | Brinjal Curry Recipe Andhra style

by Rachna

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.

Bagara Baingan

So let’s dive right into how to make bagara baingan or brinjal curry recipe:

bagara baingan

Bagara Baingan Recipe | Curried Brinjal Andhra style

Rachna Parmar
This bagara baingan recipe is an iconic curried brinjal recipe that is super tasty with layers of flavour. Eat it with rotis or rice.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course | Curry
Cuisine Indian, South Indian
Servings 8 people
Calories 132 kcal
people

Ingredients
  

  • 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

Instructions
 

  • 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. 

Notes

  1. This recipe really calls for the small, round purple or striped aubergines. Get them at an Indian store or farmer’s market.
  2. The addition of sesame seeds, poppy seeds and peanuts lends a distinct flavour to this dish.
  3. You can reduce the spice and heat by reducing the red chillies and pepper powder used. 
  4. Sometimes I use dry coconut instead of fresh coconut. That works just as well.
  5. It does taste delicious when left for a few hours as all the spices get absorbed by the aubergines. 
  6. Let the aubergines be well cooked but not mushy.
  7. Choose aubergines of similar size so that they cook evenly.

Nutrition

Nutrition Facts
Bagara Baingan Recipe | Curried Brinjal Andhra style
Amount Per Serving
Calories 132 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 10mg0%
Potassium 357mg10%
Carbohydrates 13g4%
Fiber 6g25%
Sugar 4g4%
Protein 4g8%
Vitamin A 295IU6%
Vitamin C 8.6mg10%
Calcium 123mg12%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
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Step-by-step Pictures

Bagara baingan

Choose small aubergines. Make two perpendicular slits keeping the stem intact. Soak in salted water.

bagara baingan

Dry roast the dry masala ingredients till toasted. Blend to a dry masala.

brinjal curry recipe

Fill the dry masala in the slit aubergine/brinjal.

brinjal curry recipe

Lightly saute them in oil.

brinjal curry recipe

Fry the wet masala ingredients in oil. Cool and blend to a paste.

brinjal curry recipe

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.

bagara baingan

You may also like: Baingan ka Bharta Recipe

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brinjal curry recipe
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10 comments

Vidya Sury -

Love baingan! And love anything with baingan! So tempted to start a food blog now, Rachna! One of my favorite recipes!

Reply
Rachna -

I am sure you will do full justice to a food blog, Vids, considering your passion for writing and cooking. 🙂 Yum this recipe is. My mouth was watering when I was typing it. 🙂

Reply
Vidya Sury -

Love baingan! And love anything with baingan! So tempted to start a food blog now, Rachna! One of my favorite recipes!

Reply
Rachna -

I am sure you will do full justice to a food blog, Vids, considering your passion for writing and cooking. 🙂 Yum this recipe is. My mouth was watering when I was typing it. 🙂

Reply
Damyanti Biswas -

Saving this one!

Reply
Damyanti Biswas -

Saving this one!

Reply
nabanita -

I’m going to try this on a Sunday when my cook has his off day…I love this dish and have alway wanted to try this at home..Pinned it! 🙂

Reply
nabanita -

I’m going to try this on a Sunday when my cook has his off day…I love this dish and have alway wanted to try this at home..Pinned it! 🙂

Reply
Bikramjit -

Not a big fan of brinjal.. but i like the Curry 🙂

How are you mam.. Long time no see 🙂

Reply
Bikramjit -

Not a big fan of brinjal.. but i like the Curry 🙂

How are you mam.. Long time no see 🙂

Reply

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