Thursday, November 11, 2010

BAGARA BAINGAN (Hyderabadi's special dish)

Small and young Brinjals (Muva vankayalu)10 to 12
Groundnuts1/2cup (dry roast)
Sesame1/4cup (dry roast)
Dry coconut powder3tbsp
Coriander seeds1/2tbsp
Cumin seeds1/4tbsp
Whole Garam masala2-cardamom,
2-bay leaves
1-inch pieces
Cumin seeds1/2tsp
Oil 1/4cup
Onions large in size1 (finely chopped)
Green chillies4-6
Chilly powder1 or 2tsp
Tamarindmedium lemon size (juice)
Jaggery1tsp to tbsp
Ginger Garlic paste2tsp

  • Dry roast groundnuts, sesame and coconut powder. Then grind into smooth paste.
  • Dry roast cumin seeds and coriander seeds. Cool and make into fine powder.
  • Wash brinjals and drain them well. Cut brinjals like plus sign and put them in salt water.
  • Shallow fry these brinjals in oil, till they cooked nice and tender ((squeeze water from brinjals before dropping them in oil).
  • Heat oil in a sauce pan. Fry cumin, mustard’s and whole gram masala.
  • Add onions and green chillies. Fry till onions are translucent. Then add turmeric and ginger garlic paste.
  • When ginger garlic paste leaves its raw smell add and mix chilly powder, coriander and cumin seeds powder and salt to taste.
  • Add ground paste and fry well. When oil separates add tamarind juice and add jaggery according to your taste. And pour water to required consistency.
  • Add fried brinjals and cook for another 5-8mins and off the flame.
  • Serve with Vegetable Biryani (or) Bagara Rice (or) Roti (or) Rice


  1. the Bagara Baingan looks luscious with the taj sticking out :).

  2. Thank you. I am so glad you liked it.


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