Here’s an authentic, flavorful Baghare/Bagara Baingan (Hyderabadi eggplant curry) recipe—rich, nutty, tangy, and perfect with biryani, rice, or roti. 'Baghara' means tempering, and 'baingan' is eggplant. A Mughal-influenced Hyderabadi dish made with baby eggplants cooked in a creamy, tamarind-nut-sesame-based gravy.
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Dry roast peanuts, sesame, coconut, coriander, cumin, and poppy seeds until light golden and aromatic. Cool.
Grind into a smooth paste with tamarind pulp and 2–3 tbsp water.
Slit each eggplant in a criss-cross pattern, keeping the stem intact. Soak briefly in salted water to remove bitterness.
Heat oil in a pan; fry eggplants until lightly browned and tender. Set aside.
In the same pan, heat 3 tbsp oil. Add mustard seeds, cumin, and curry leaves—let them splutter.
Sauté sliced onions until translucent. Add ginger-garlic paste and cook for 1–2 minutes.
Add turmeric, chili, coriander, cumin powders, Cook briefly.
Stir in the ground nut-tamarind paste. Cook until oil begins separating.
Add water, season with salt, and simmer for a few minutes.
Gently add fried eggplants, coating them in the gravy.
Cover and simmer on low for 8–10 minutes until flavors meld and gravy is silky.
Garnish with fresh cilantro.
Don’t over-roast the paste—keep it creamy.
Fry or shallow-fry eggplants so they remain intact in gravy.
Adjust gravy thickness with water or simmering time.
For extra smoothness, add a tsp of natural peanut butter to the paste.
What is Baghare Baingan?
Baghare Baingan is a Mughal-influenced Hyderabadi dish made with baby eggplants cooked in a creamy, tamarind-nut-sesame-based gravy.
How should I serve Baghare Baingan?
It is ideal with Hyderabadi biryani, plain basmati rice, pulao, or rotis.
Can I prepare Baghare Baingan in advance?
Yes, leftovers taste even better the next day as flavors intensify overnight.
How do I prevent eggplants from becoming bitter?
Soak them briefly in salted water to remove bitterness.
What can I do to make the gravy smoother?
For extra smoothness, add a tsp of natural peanut butter to the paste.
