Hyderabadi bagara baingan

Eggplant stuffed, cooked and tempered with hyderabadi spices


  • 10 Baby eggplants
  • 4 tablespoons Ground nut Oil
  • 1 Onion (coarsely chopped)
  • 1/2 tablespoon Ginger minced
  • 1/2 tablespoon Garlic minced
  • 1 teaspoon Coriander seeds
  • 1/4 cup Sesame seeds (white)
  • 1/2 teaspoon Black mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Fenugreek seeds
  • 1/4 teaspoon Nigella / kalonji
  • 5 Dry red chilli
  • 1/4 cup Groundnuts / peanuts
  • 1/4 cup Channa dal / Bengal gram
  • 3/4 cup Desiccated coconut
  • 4 Kashmiri red chillies (soaked in water)
  • 2 teaspoons Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 3 tablespoons Tamarind paste
  • Garlic flakes: few
  • Curry leaves: few
  • salt to taste


  1. Wash the baby eggplants and make + cut in centre keeping stem intact. Soak in salted water and keep aside.
  2. Roast chana dal, peanut, seasame seeds, dessicated coconut and coriander seeds. Blend in a mixer to a coarse paste.
  3. Drain eggplants and pat dry. Stuff them with mixture. Keep some stuffing spare for gravy.
  4. Heat 2 tbsp groundnut oil. Temper mustard seeds, cumin seeds, fenugreek seeds, nigella seeds, garlc flakes, dry chilli and curry leaves.
  5. Reduce heat. Pan fry stuff eggplants and cook for 10 -15 minutes till tender. Remove eggplants and keep aside.
  6. Roast onions and ginger - garlic in a ½ spoon of oil. Grind them along with red chillies to make smooth paste. Oil fry paste for few minutes.
  7. Add turmeric powder, chilli powder and the remaining stuffing mix. Fry gently for few more minutes till oil separates.
  8. Add diluted tamarind paste to gravy. Add salt and mix well. Add some water and bring to boil.
  9. Lower the heat and gently place the eggplants in it. Simmer for few minutes till done.
  10. Serve Hyderabadi bagara baingan with roti.

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