Hyderabadi Bhagara Baigan

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Atlas Burni (@biryaniites)

A traditional Hyderabadi dish featuring eggplants stuffed with a rich, spicy, and tangy masala.

Hyderabadi Bhagara Baigan recipe
Prep Time
30min
Cook Time
45min
Total Time
1hr 15min

Ingredients

4 Servings
(1 serving = 1 portion)

Spice Mixture

  • coriander seeds
    coriander seeds
    3tbsp
  • cumin seeds
    cumin seeds
    3tbsp
  • sesame seeds
    sesame seeds
    3tbsp
  • poppy seeds
    poppy seeds
    3tbsp
  • desiccated coconut
    desiccated coconut
    3tbsp
  • raw peanuts
    raw peanuts
    3tbsp

Main Ingredients

  • water
    water
    1/2cup
  • onion
    onion
    4 1/2piece
  • round eggplants
    round eggplants
    750g
  • oil
    oil
    3/4cup
  • kalonji
    kalonji
    1/4tsp
  • cumin seeds
    cumin seeds
    1tsp
  • button red chilies
    button red chilies
    7 1/2piece
  • curry leaves
    curry leaves
    9 1/2sprig
  • ginger garlic paste
    ginger garlic paste
    1tbsp
  • turmeric powder
    turmeric powder
    1tsp
  • red chili powder
    red chili powder
    1tbsp
  • salt
    salt
    1tsp
  • water
    water
    1/2cup
  • tamarind pulp
    tamarind pulp
    2cup
  • water
    water
    1/2cup

How to make Hyderabadi Bhagara Baigan

Prepare Spice Mixture

  1. Step 1

    In a pan, roast coriander seeds, cumin seeds, sesame seeds, poppy seeds, and coconut. Set aside.

  2. Step 2

    In the same pan, roast peanuts until golden brown.

  3. Step 3

    Combine all roasted ingredients and blend into a spice mixture.

Prepare Onion Paste

  1. Step 1

    Fire roast whole onions on the stove.

  2. Step 2

    Peel off burnt skin when cool and add to a blender with water. Blend to a smooth paste.

Prepare Eggplants

  1. Step 1

    Slit eggplants into four, without cutting through completely.

  2. Step 2

    Sprinkle some salt in the slits and fill with the ground masala. Set aside.

Cook

  1. Step 1

    Heat oil in a pan and add kalonji, cumin seeds, button red chilies, and curry leaves. Fry until fragrant.

  2. Step 2

    Add ginger garlic paste and fry for a minute.

  3. Step 3

    Pour in the onion puree and mix well. Cook for 5 minutes.

  4. Step 4

    Add the ground spice mixture, red chili powder, turmeric, and salt. Fry for a minute.

  5. Step 5

    Add water, mix well, and cook for 5 minutes.

  6. Step 6

    Place the spiced eggplants in the pan, cover, and cook for 5 minutes, turning occasionally.

  7. Step 7

    Add tamarind pulp and additional water as needed for the gravy mix well, cover and cook for 10 minutes. Turn off flame and garnish with curry leaves.

Nutrition (per serving)

Calories

472.3kcal (23.61%)

Protein

13.6g (27.26%)

Carbs

40.4g (14.68%)

Sugars

4.9g (9.76%)

Healthy Fat

28.9g

Unhealthy Fat

4.9g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the eggplants are not cut through completely to hold the stuffing well.

  2. Adjust the amount of water based on the desired consistency of the gravy.

FAQS

  1. How do I prepare Hyderabadi Bhagara Baigan step by step?

    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.

  2. Is Hyderabadi Bhagara Baigan suitable for vegan diets?

    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.

  3. What can I substitute for tamarind pulp in Hyderabadi Bhagara Baigan?

    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.

  4. How should I store leftover Hyderabadi Bhagara Baigan?

    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.

  5. What dishes pair well with Hyderabadi Bhagara Baigan?

    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.

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