Hyderabadi Bagara Baingan

4.30 from 3 votes

Bagara Baingan is a popular dish from South of India, namely, Hyderabad. Bagara Baingan is a mildly rich dish with the gravy having distinct flavor of nuts. The brinjals or eggplant is first stir fried in little oil and then mixed with the gravy just before time to serve.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Served AsLunch
Servings 3


  • 6 small purple brinjals
  • 8-10 baby potatoes
  • 1 tsp red chili powder
  • 1 tsp garlic powder
  • Salt
  • Oil to fry
  • Masala for gravy---
  • 1 tbsp white sesame seeds
  • 3 tbsp coconut powder
  • 2 tbsp almond powder
  • 3 tbsp thick yogurt
  • 1 tsp Ginger garlic paste
  • 1-1/2 tsp green chili paste
  • 1 tsp red chili powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp coriander powder
  • 1/2 tsp chaat masala
  • 1 tbsp thick tomato paste
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Dash of hing asafoedita
  • Few curry leaves
  • 2 whole green chilies
  • 2 tbsp Olive oil
  • 1 cup water
  • Salt
  • 2 tbsp chopped coriander leaves for garnish


  • Wash and pat dry the brinjals and potatoes. Make four slits in them without cutting through and through. Mix red chili powder, garlic powder, and salt. Rub this mixture well in to the slits.
  • Heat a fry pan and fry the brinjals and potatoes till they are cooked (tender). Remove them to a plate covered with paper towels to drain excess oil.
  • To make the gravy--- Dry roast sesame seeds, coconut powder, and almond powder till lightly browned. Stir constantly to prevent charring. Cool it thoroughly.
  • Grind this mixture along with yogurt and little water to a smooth puree. Keep aside. Combine ginger-garlic paste, red chili powder, turmeric powder, coriander powder, green chili paste and salt in a small bowl.
  • Add little water and dissolve all the powders to make thick paste.
  • Heat oil in nonstick kadhai/pan. Add mustard seeds. Once they pop, add cumin seeds, hing, curry leaves, and green chilies.
  • Add the prepared paste and sauté. Cook till raw flavors of ginger and garlic disappear and masala leaves pan.
  • Add the tomato paste and mix well to blend in. Lower the gas flame and add the yogurt puree and stir well. Add water, stir well to mix, and cover with lid to bring the gravy to a simmer.
  • Cook till oil floats. Remove lid and add the brinjals and potatoes to the gravy. Cover with lid again and simmer for another 5 minutes to infuse flavors in them. Add chaat masala and give it a stir.
  • Remove to a serving dish and garnish with coriander leaves and serve with rice rotis (Bhakri) or steamed rice or naan.


Note— Almond powder can be replaced with peanuts. Roast skinless peanuts with sesame seeds and coconut powder.

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4.30 from 3 votes

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Sonia Shringarpure
Sonia Shringarpure

Thanks for looking me up. My name- Sonia. Cooking is my passion. I love experimenting with different cuisines. Hope you enjoy my recipes.

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