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Bagara baingan | Hyderabadi bagara baingan for biryani

By swasthi , on April 21, 2020, 45 Comments, Jump to Recipe

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. Indian cuisine is diverse and each region has a lot of variations in the cooking methods & ingredients used.

bagara baingan recipe

This bagara baingan is made by deep frying young brinjals first and then simmered in a gravy.

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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.

Gutti vankaya & bharwa baingan are the other variations of this dish.

Bagara baingan can be served with biryani or bagara rice called as bagara chawal. 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

At home, I cook with brinjals a lot. So I have added so many brinjal recipes on the blog.

More Baingan recipes
Brinjal chutney
Brinjal fry
Vangi bath
Brinjal curry

Preparation for bagara baingan

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.

roasting peanuts for bagara baingan recipe

2. Blend them with little water till slightly coarse or smooth to suit your taste.

cooling peanuts for bagara baingan

3. Set this aside.

blending masala for bagara baingan

4. Add tamarind to 3 tbsp. hot water and soak it. Extract the thick juice when it cools down. Set this aside.

soaked tamarind for bagara baingan recipe

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.

heating oil for bagara baingan
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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.

fried brinjals for bagara baingan recipe

How to make bagara baingan

7. Retain 2 tsp oil in the pan and transfer the rest to a bowl. Add cumin and mustard.

seasoning cumin mustard for bagara baingan recipe

8. When they splutter, add onions, curry leaves and sprinkle salt. Fry until the onions are lightly golden.

frying onions for bagara baingan
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9. Add ginger garlic paste and fry until the raw smell goes away.

sauteing ginger garlic paste for bagara baingan

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.

spice powder for bagara baingan recipe

11. Filter the tamarind juice or add paste. Stir and cook. Now you can add more salt, spice and sourness to suit your taste.

tamarind pulp for bagara baingan

12. When the mixture begins to bubble up, add brinjals. If needed add more water. Stir.

cooking bagara baingan

13. Cover and cook till the brinjal wilts off and are completely cooked. Add chopped coriander leaves.

simmering gravy for bagara baingan recipe
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Serve bagara baingan with biryani, pulao, bagara rice or phulka.

bagara baingan for biryani

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Bagara baingan recipe

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bagara baingan recipe

Bagara baingan recipe | Hyderabadi bagara baingan for biryani

Bagara baingan recipe – Hyderabadi style bagara baingan to serve as a side dish to biryani or bagara rice. Bagara baingan tastes delicious with a nutty aroma that comes from peanuts, coconut and sesame seeds.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings3
AuthorSwasthi

Ingredients (1 cup = 240ml )

to roast and blend

  • 2 tbsp peanuts
  • 1 tbsp sesame seeds
  • 3 tbsp fresh coconut

to soak

  • 2 tbsps 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
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Instructions

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.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Bagara baingan recipe | Hyderabadi bagara baingan for biryani
Amount Per Serving
Calories 225 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 412mg18%
Potassium 446mg13%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 10g11%
Protein 4g8%
Vitamin A 250IU5%
Vitamin C 25.6mg31%
Calcium 75mg8%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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bagara baingan recipe

Bagara baingan | Hyderabadi bagara baingan for biryani
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Reader Interactions

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Comments

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  2. Bably says

    October 3, 2020

    Hi, Can I use black sesame seeds?

    Reply
    • swasthi says

      October 6, 2020

      Hi,
      Usually black sesame don’t go well. Instead skip them

      Reply
  3. Happy says

    August 12, 2020

    Hi, am trying to make this into a low carb recipe.
    Do you think I can do with fewer peanuts ?
    Also what can I replace the tamarind with ?

    Reply
    • swasthi says

      August 12, 2020

      Hi,
      Not sure how it’s going to taste with lesser peanuts. Pls check this similar recipe. It does not need peanuts, only poppy seeds are used. You can skip tamarind and squeeze some lemon juice before serving. But the taste will not be the same. Hope this helps

      Reply
  4. Nikita Sharma says

    July 2, 2020

    5 stars
    Very good

    Reply
  5. Tanya Anuj says

    May 9, 2020

    5 stars
    Easy recipe. Very yummy!! Could also add poppy seeds to the peanut mixture.

    Reply
    • swasthi says

      May 9, 2020

      Thank you Tanya!
      Love the idea of poppy seeds.
      🙂

      Reply
  6. Binu says

    April 18, 2020

    5 stars
    Hi, Would really like to thank you for this amazing recipe.Turned out v well.More than that extremely well explained and written in a systematic way.Thanks again

    Reply
    • swasthi says

      April 18, 2020

      Hi Binu
      You are welcome. Glad to know it turned out well. Thanks much

      Reply
  7. Anu says

    April 12, 2020

    5 stars
    The recipe was a hit! This is the first time I’ve left a comment on a food blog – I couldn’t believe I made this baingan! The family asked to please make it again even before the meal was over! Wow – Thank you 🙏

    Reply
    • swasthi says

      April 13, 2020

      Hello Anu,
      You are welcome! So glad to know you all loved it. Thank you so much!
      🙂

      Reply
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  9. Dr Ruchi Gupta says

    April 3, 2020

    5 stars
    I love your recipe s .the karahi paneer recipe is a hit with the family

    Reply
    • swasthi says

      April 3, 2020

      Thank you so much Dr Ruchi

      Reply
  10. GAYATHRI KRISHNAN says

    March 3, 2020

    Hi!
    I’m an editor & I’d like to use the image of bagara baingan from your blog in a school book I’m editing. Please let me know if I have your permission to do so. I will, of course, acknowledge all sources as required by you.
    Regards,
    Gayathri

    Reply
    • swasthi says

      March 3, 2020

      Hi Gayathri, you can use it if this is not for commercial purpose.

      Reply
  11. Kitty says

    May 17, 2019

    4 stars
    Clear and lucid instructions! Tasty result !

    Reply
  12. Gomathy Mani says

    May 1, 2019

    5 stars
    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

    Reply
    • swasthi says

      May 25, 2019

      Hi Gomathy,
      You are welcome. So glad to know the recipes worked out well. Thanks a ton for your comment. The day I read your comment I was over excited and forgot to reply you. Yes I really felt very happy. Almost after 25 days while checking the pending comments I find out I haven’t replied you. So sorry for that. Thank you so much! You made my day!
      🙂

      Reply
  13. Tabassum says

    April 4, 2019

    5 stars
    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.. 😘😘

    Reply
    • swasthi says

      April 5, 2019

      Hi Tabassum,
      Thank you so much dear!. So happy to read your comment.
      🙂

      Reply
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  15. monika says

    April 14, 2018

    4 stars
    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

    Reply
    • swasthi says

      April 14, 2018

      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.

      Reply
      • Monika says

        April 15, 2018

        5 stars
        Thanks dear…today i made it and really turned delicious..tasted this first time

        Reply
        • swasthi says

          April 16, 2018

          Welcome Monika
          Glad to know it came out well. Thanks for the comment. You made me happy!!
          🙂

          Reply
  16. Uma says

    September 8, 2017

    5 stars
    Can I get ur app link

    Reply
    • swasthi says

      September 9, 2017

      Hi Uma
      We don’t have an app

      Reply
  17. Manickam. J says

    November 27, 2016

    4 stars
    This recipe came very nice. Even my kids enjoyed eating. Thank you.

    Reply
    • swasthi says

      December 1, 2016

      Welcome. Thanks for trying

      Reply
  18. Manisha hatakar says

    May 27, 2016

    i like recipes. good ,thank you for cook.I like cooking.keep it up.

    Reply
    • swasthi says

      June 1, 2016

      You are welcome Manisha
      Thanks for trying

      Reply
  19. Nafisa says

    January 6, 2016

    5 stars
    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

    Reply
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  21. nadiya jassim says

    October 28, 2015

    Hi Swath, ttried your receipevand it is very tastey. Thank you

    Reply
    • swasthi says

      October 29, 2015

      Welcome Nadiya

      Reply
  22. Samaira says

    September 1, 2015

    5 stars
    It was very nice

    Reply
    • swasthi says

      October 29, 2015

      Thanks Samaira

      Reply
  23. preeta says

    August 10, 2015

    5 stars
    Yummy thanks

    Reply
    • swasthi says

      August 11, 2015

      Welcome Preeta

      Reply
  24. Amina says

    August 4, 2015

    5 stars
    Thanks for the wonderful recipes. This was very tasty. Pls show to make bagara rice and dal makhani

    Reply
    • swasthi says

      August 4, 2015

      Welcome Amina
      thanks for the feedback. Will surely share bagara chawal and dal makhani shortly

      Reply
  25. Shireen says

    April 28, 2015

    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!

    Reply

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