To prepare Hyderabadi Bhagara Baigan, start by roasting coriander, cumin, sesame, poppy seeds, and desiccated coconut in a pan. Then, roast peanuts until golden brown. Blend all roasted ingredients into a spice mixture. Fire roast whole onions, peel them, and blend with water to make a smooth paste. Slit the eggplants and fill them with the ground masala. In a pan, heat oil and fry kalonji, cumin seeds, red chilies, and curry leaves. Add ginger garlic paste, onion puree, and the spice mixture, cooking for a few minutes. Finally, add the stuffed eggplants, tamarind pulp, and water, cooking until tender.

Yes, Hyderabadi Bhagara Baigan is suitable for vegan diets as it primarily consists of vegetables and spices without any animal products. Just ensure that the oil used is plant-based, and you can enjoy this flavorful dish.

If you don't have tamarind pulp, you can substitute it with lemon juice or vinegar for a similar tangy flavor. However, adjust the quantity to taste, as these substitutes can be more acidic than tamarind.

To store leftover Hyderabadi Bhagara Baigan, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. Reheat on the stovetop or in the microwave before serving.

Hyderabadi Bhagara Baigan pairs well with steamed basmati rice, roti, or naan. You can also serve it alongside a cooling raita or a simple salad to balance the spiciness of the dish.