Bagara baingan recipe – learn to make hyderabadi bagara baingan with step by step photos. Bagara baingan is a popular side dish for Biryani from the hyderabadi cuisine. To make this young brinjals are deep fried and then added to the simmering gravy.
It is also called as Nune vankaya kura in telugu. To make the gravy taste nutty and delicious, ingredients like peanuts, sesame seeds and coconut are used. Since brinjals are deep fried, they turn soft and mouth melting. When simmered in the nutty, tangy gray, they absorb all the flavors and taste delicious.
Bagara baingan is served with biryani or bagara rice called as bagara chawal (plain biryani). This curry can also be served with pulao, roti, paratha.
Here are some biryani recipes you may want to try with this side dish
Veg biryani
Chicken biryani
Mutton biryani
You may also like this collection of baingan recipes on this blog,
Related recipes:
brinjal chutney
brinjal fry
vangi bath
brinjal curry
Bagara baingan recipe
Bagara baingan recipe | Hyderabadi bagara baingan for biryani
Ingredients (1 cup = 240ml )
to roast and blend
- 2 tbsp peanuts
- 1 tbsp sesame seeds
- 3 tbsp fresh coconut
to soak
- lemon sized ball of tamarind or tamarind paste as needed
- 3 tbsp water to soak tamarind
other ingredients for bagara baingan
- 250 grams egg plants or brinjals or baingan
- 2 tbsp oil
- ½ tsp cumin
- ¼ tsp mustard
- ¾ cup onions chopped
- 1 sprig curry leaves
- salt as needed
- 1 tsp ginger garlic paste
- ½ tsp garam masala
- ¼ tsp coriander powder
- ½ tsp red chili powder
- 1/8 tsp turmeric or haldi
- 2 tbsp coriander leaves
How to make the recipe
Preparation for bagara baingan recipe
- Dry roast peanuts until they begin to smell good and turn light brown.
- Add sesame seeds and allow them to splutter. Switch off the heat and add coconut.
- Saute it in the hot pan till the coconut smells good. Cool these and blend with little water to a coarse or smooth paste as desired. Set aside.
Frying baingan or brinjal
- Heat oil in a pan, brinjals can be deep fried or shallow fried.
- While the oil heats up, partially slit to 8 sections, leaving the stem intact.
- When the oil turns hot fry them until the skin looks wilted completely, meaning the brinjal is almost cooked. Set these aside.
- Transfer the hot oil to a bowl and just retain a few tsp oil in the pan.
Making hyderabadi bagara baingan
- Add cumin and mustard to the pan. When they begin to sizzle, add onions, curry leaves and sprinkle salt.
- Fry until the onions turn transparent.
- Next fry ginger garlic paste until the raw smell goes away.
- Pour half a cup of water to the pan. Add the blended peanut mixture, red chili powder, garam masala and turmeric. Stir and begin to cook on a medium flame.
- Filter the tamarind juice or paste and stir.
- When the gravy begins to bubble well, add the fried brinjals and stir. Add more water if needed to bring the gravy to a consistency.
- Cover and cook till the brinjal looks completely wilted or cooked.
- Add coriander leaves. Stir and serve bagara baingan with biryani, pulao or roti.
NUTRITION
Preparation for bagara baingan recipe
1. Dry roast peanuts till golden, add sesame seeds to the hot pan. When they begin to splutter, switch off the stove. Add coconut and stir in the hot pan. Set aside to cool.
2. Blend them with little water till slightly coarse or smooth to suit your taste.
3. Set this aside.
4. Add tamarind to 3 tbsp. hot water and soak it. Extract the thick juice when it cools down. Set this aside.
5. Wash baingan under running water. Keep the stems intact and slit partially. I made 4 cuts on each brinjal. Heat the oil and fry them. They can be shallow fried or deep fried. Choose a small pan for frying, can use less oil.
6. Fry until the skin of brinjal looks wilted completely. This means they are almost cooked. Transfer these to an absorbent tissue. Set them aside.
How to make bagara baingan
7. Retain 2 tsp oil in the pan and transfer the rest to a bowl. Add cumin and mustard.
8. When they splutter, add onions, curry leaves and sprinkle salt. Fry until the onions are lightly golden.
9. Add ginger garlic paste and fry until the raw smell goes away.
10. Add 1/2 cup water to the pan, pour the blended mixture. Add garam masala, coriander powder, turmeric and red chili powder. Stir and cook on a low to medium flame.
11. Filter the tamarind juice or add paste. Stir and cook. Now you can add more salt, spice and sourness to suit your taste.
12. When the mixture begins to bubble up, add brinjals. If needed add more water. Stir.
13. Cover and cook till the brinjal wilts off and are completely cooked. Add chopped coriander leaves.
Serve bagara baingan with biryani, pulao, bagara rice or phulka.
Gomathy Mani says
I think this is the first time I’m leaving a review on a food blog. The review is not for this particular recipe but for your recipes overall posted on this site. I must say that your recipes spot on. I have been cooking off recipes from the Web for 8-10 years now and have never been satisfied with the result, despite tweaking them constantly to enhance the flavours. In your recipes, you’ve got the proportions right, the balance of spices right and I’ve finally been able to switch off my brains and just follow your recipe to the T now and be assured the outcome will be fabulous. Thank you soooo much for sharing your art. Cheers Gomathy
Tabassum says
So this website is may fav or i shud say i make only those recipes which i find on this… After chicken dishes i tried this today bcz my abba was bored of old brinjal recipes… As always it turned out superb and abba so happily ate it.. I am a foodie but never liked cooking.. Whatever i have cooked is bcz of this website only… May u go long way… Love.. 😘😘
swasthi says
Hi Tabassum,
Thank you so much dear!. So happy to read your comment.
🙂
monika says
Hi dear..please tell me it is mandatory to use fresh cocunut or dry cocunut powder also.work???
If i.dont have fresh one what to.do
swasthi says
Hi Monika
If you don’t have fresh coconut you can use dry coconut. You can also skip it. The flavor of peanuts and sesame is more dominant in the gravy so coconut can be skipped.
Monika says
Thanks dear…today i made it and really turned delicious..tasted this first time
swasthi says
Welcome Monika
Glad to know it came out well. Thanks for the comment. You made me happy!!
🙂
Uma says
Can I get ur app link
swasthi says
Hi Uma
We don’t have an app
Manickam. J says
This recipe came very nice. Even my kids enjoyed eating. Thank you.
swasthi says
Welcome. Thanks for trying
Manisha hatakar says
i like recipes. good ,thank you for cook.I like cooking.keep it up.
swasthi says
You are welcome Manisha
Thanks for trying
Sreeshma R says
Made it and turned out yummy… Thank you
swasthi says
Welcome Sreeshma
Nafisa says
I prepared this and was so tasty. Thank you. I was looking for chaat recipes on the blog and failed. Pls share some quick chaat recipes
nadiya jassim says
Hi Swath, ttried your receipevand it is very tastey. Thank you
swasthi says
Welcome Nadiya
Samaira says
It was very nice
swasthi says
Thanks Samaira
preeta says
Yummy thanks
swasthi says
Welcome Preeta
siri says
Hi…. I made this recipe yesterday and it was delicious… my husband loved it…
Thank u…
swasthi says
Welcome Siri,
Good to know it turned out delicious. Thanks for the feedback
Amina says
Thanks for the wonderful recipes. This was very tasty. Pls show to make bagara rice and dal makhani
swasthi says
Welcome Amina
thanks for the feedback. Will surely share bagara chawal and dal makhani shortly
neela manogar says
Flavourful and delicious gravy.
Shireen says
Hi Swasthi,
Thanks so much for alerting me about the fraud website which has copied content from many bloggers including mine.
Sorry, before I could check, I have accidentally deleted the other link you gave me where I can complain to Adsense. Could you please give me the link again. Thanks so much!! Appreciate all your help!
veena says
Looks so creamy and tasty.. I love peanut base gravy
swasthi says
Thanks Veena