Bagara baingan is a Hyderabadi dish from the Nizam's kitchens, served at weddings and dawats alongside biryani and mirchi ka salan. Bagar refers to the tempering, and baingan to the small brinjals that are slit, fried and cooked in a thick sauce of roasted peanuts, sesame and dry coconut, soured with tamarind.
The gravy is nutty, tangy, slightly sweet and spicy, with a glossy layer of oil on top. The brinjals become soft and creamy, soaking up the gravy. While the base is similar to mirchi ka salan, bagara baingan is richer and thicker. It is eaten with biryani, bagara khana (spiced rice) or roti.
At a glance
| Region | Telangana |
|---|---|
| Cuisine | Hyderabadi |
| Diet | Vegan |
| Course | Main course |
| Prep time | 20 minutes |
| Cook time | 35 minutes |
| Total time | 55 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | baby brinjals / peanuts / sesame seeds / dry coconut / tamarind |
Ingredients
For the masala paste
- 1/4 cup raw peanuts
- 2 tbsp white sesame seeds
- 3 tbsp dry coconut, grated
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 large onion, sliced
- 1 tbsp oil
For the curry
- 10 small purple brinjals (about 400 g), slit in a cross from the bottom with stem intact
- 5 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp nigella seeds
- 1/4 tsp fenugreek seeds
- 1 sprig curry leaves
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1.5 tsp red chilli powder
- 3 tbsp thick tamarind pulp
- 1 tsp grated jaggery
- 1.25 tsp salt
- 1.5 cups water
- 2 tbsp chopped coriander leaves
Method
- Dry roast the peanuts until golden, then the sesame until it pops, then the coconut, coriander and cumin until fragrant. In 1 tbsp oil fry the sliced onion for 6-7 minutes until golden brown. Grind everything together with a little water to a smooth paste.
- Heat 3 tbsp oil in a kadai and fry the brinjals on medium heat for 6-8 minutes, turning, until the skin wrinkles and they are about three-quarters cooked. Remove.
- Add 2 tbsp more oil to the kadai. Splutter mustard, cumin, nigella and fenugreek seeds, then add curry leaves and ginger-garlic paste and fry for 1 minute.
- Lower the heat, add turmeric, chilli powder and the ground paste. Fry, stirring frequently, for 6-8 minutes until the paste darkens and oil separates.
- Add tamarind pulp, jaggery, salt and water. Bring to a boil and simmer for 5 minutes.
- Add the fried brinjals, cover and cook on low heat for 10-12 minutes until the brinjals are completely tender and the gravy is thick with a layer of oil on top.
- Garnish with coriander and rest for 15 minutes before serving.
Tips
- Fry the brinjals until wrinkled first; that way they absorb gravy without falling apart.
- The gravy should be thick enough to coat the brinjals, not runny.
- Like most Hyderabadi gravies, it tastes better after a few hours.
Serve with
Hyderabadi biryani, bagara rice or chapati.