top of page

Hyderabadi Bagara Baigan

Bagara Baigan is one of my favorite Curries to eat with Biryani. It is a spicy thick gravy made using peanuts, coconuts, sesame seeds, spices and tamarind pulp to give it a tanginess. It tastes best when served with Biryani.


  • 1/4 cup Peanuts

  • 1/4 cup Sesame Seeds

  • 1/4 cup Desiccated coconut

  • 4 tbsp Canola/Vegetable Oil

  • 7-8 Small Indian Eggplant/Brinjal

  • 1 cup Onions, sliced

  • 3-4 Green chilies, slit into half

  • 1 tsp Ginger garlic paste

  • 1/4 tsp Turmeric powder

  • 1tbsp Red chilli powder

  • 1/2 tsp Coriander powder

  • 1/2 tsp Cumin powder

  • 1/4 tsp Garam masala powder

  • Salt to taste

  • Curry leaves - 1 sprig

  • 4 tbsp Thick Tamarind pulp

  • 3 cups Warm water

  • 1/2 cup Chopped Coriander leaves for garnishing


  • Heat a small frying pan, dry roast peanuts, sesame seeds and desiccated coconut, all one by one separately for just 2-3 minutes.

  • Once cool, blend them all into a smooth paste by adding little water and keep it aside.

  • Wash the eggplants and make perpendicular cuts from the base of each eggplant.

  • Heat 2 tbsp oil in a wide vessel, add the eggplants, close the lid and shallow fry them for 10-15 minutes until they are tender and well cooked. Remove them in a platter and keep aside.

  • In the same vessel, add sliced onions and green chilies. Saute until golden brown and add ginger garlic paste. Mix well and let it cook for 1-2 minutes.

  • Once cool, transfer this onion mixture into a blender and blend it into a smooth paste.

  • Heat 2 tbsp oil in a wide vessel, add curry leaves and let it splutter.

  • Now add the Onion paste and let it fry for 1-2 minutes.

  • Then add the turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder and salt. Mix well and let it fry for 2-3 minutes on low heat.

  • Add the paste made using peanuts, sesame seeds and coconut. Stir fry for 4-5 minutes until oil starts leaving from the sides.

  • Now add the tamarind pulp and warm water. Mix well. Let it come to a boil.

  • Add the fried brinjals and stir well.

  • Cover the lid and let it cook for 10-15 minutes while stirring frequently, until the oil has all separated and the brinjals are completely cooked in the masala gravy.

  • Remove from heat, garnish with coriander leaves.

  • Serve warm with Biryani.

114 views0 comments

Recent Posts

See All


bottom of page