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bagara baingan

Bagara Baingan Recipe | Curried Brinjal Andhra style

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


  • 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. 


  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.


Calories: 132kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 357mg | Fiber: 6g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 8.6mg | Calcium: 123mg | Iron: 3.2mg