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    Home » Recipes

    19th January 2017 Dinner

    Home » Recipes

    Baghare Baingan - Hyderabadi Bagara Baigan

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    Baghare Baingan - Hyderabadi Bagara Baigan is a recipe made from Aubergines and roasted coconut, sesame, peanuts, tamarind and spices. It can be served on its own or with rice, pulao or chapatti or alongside Biryani. 

    Baghare Bainghan in a pot

    Baghare Baingan - Hyderabadi Bagara Baigan

    Baghāre baingan is from Hyderabadi cuisine and is made with Aubergine.

    The word baghār means tempering, and the word baingan means Aubergine. 

    Baghare baingan was introduced during the Mughal Empire and became popular in Hyderabad later.

    In this recipe baby Auberine/Baingan/Eggplant/Brinjal/Wengru/Ringru are cooked in a base made up of roast sesame seeds, coconut, peanuts combined with Tamarind and spices. 

    It is a thick luxurious curry in which Aubergines are slit at the bottom and cooked in a curry sauce.

    If you love aubergines, then this is a great dish to try. I first came across it when my late gran in law made it once when I was staying over with her. She was such a great cook and had a real love for trying new recipes. I  just had to ask her for the recipe! 

    Bagare Baingan Ingredients & Substitutes

    Aubergines - Small or baby aubergines are what is traditionally used in this recipe. I have made it with slightly larger aubergines but it works better with smaller ones.

    Peanuts - I use skinned peanuts. These are roasted along with the coconut and sesame seeds.  

    Sesame Seeds - Don’t use Black ones as this does affect the overall colour of the dish. White sesame seeds are best.

    Coconut - Desiccated coconut is used here. You can also blend flaked coconut and use that.

    Tamarind - I use a paste for ease. 

    Spices - Coriander Powder, Turmeric Powder, Red Chilli Powder, Cumin Powder, Salt. You can adjust the quantities according to your taste.

    Curry Base - Onions, Mustard Seeds, Cumin Seeds, Nigella Seeds, Whole Red Chillies, sliced Garlic, Curry Leaves.

    How to Make Baghare Baingan

    Make a cross with a knife at the bottom of each aubergine and slice upwards but keep the stem intact then soak in water with 2 tbsp Salt added to it,  for 30 minutes. 

    Slit aubergine in bowl

    Aubergines in water

    In a pan over medium heat, dry roast the peanuts, sesame seeds and coconut until lightly golden and aromatic.  Set aside to cool. 

    Peanuts, sesame and coconut in a pan

    Blend with a little water to make a course paste.

    Add tamarind, coriander, turmeric, red chilli, cumin and salt and blend again till fully incorporated.

    * Add paste into the Aubergines. This is an optional step. I like to add them into the Aubergines as this is what my gran did.

    Stuffed aubergines on plate

    Heat Oil in a pan and add Aubrergines. Cook till the skin is blistered. Remove from pan and set aside.

    In the same pan add the cumin seeds, mustard seeds, nigella seeds and curry leaves. Once they begin to splutter, add the onions. Cook for 10 minutes until golden brown.

    Mustard seeds, cumin seeds and curry leave in pot

    Stir in the garlic, ginger and green chilli. Cook for 2 minutes. (I added the ginger, garlic and green chilli first when this pic was taken).

    Add any remaining nut paste.

    Add Water and the Aubergines. Simmer covered for 20 minutes. Check in between to make sure it isn't catching.

    Aubergines added to pot

    Variations

    Date Paste - Add 1 tsp Date Paste to the Curry for a delicious flavour. It complements the Tamarind perfectly.

    Peanut, Sesame and Coconut Paste - you can skip Peanuts and Sesame and replace them with other nuts like Cashews which add a creaminess.

    Coconut Milk - You can add a small tin of Coconut Cream with the water towards the end of cooking or 1/2 tin Coconut Milk to this dish. Here it is with added coconut cream. 

    Baghare Baingan with added coconut cream in pot

    Expert  Tip

    Aubergines are soaked in salted water to remove any bitterness.

    You can add more Tamarind but I don't like it too sour, so just add a little.

    FAQS

    Can I make Baghare Baingan without Coconut or Peanuts?

    Yes you can. Add 2 - 3 tbsp of Coconut Cream and Cashew instead.

    What is Baingan in English?

    It translates to Aubergine/Eggplant.

    How to serve

    This recipe can be served on it’s own as a dish served with chapatti or rice such as pulao, biryani or jeera rice. 

    Storage

    This recipe keeps well covered in a bowl or airtight container for up to 3 days. Reheat in the microwave or on the stove top over low heat.

    More Indian Veg Recipe:

    Corn Chaat

    Cabbage Thoran

    Cumin Cauliflower Rice and Creamy Aubergine

    Hakka Noodles

    Healthy Egg Curry with Potatoes and Peas

    if you try this recipe, or any other recipe on tiffin and tea, please take a moment to ⭐ rate the recipe and/ or leave me a 💬 comment. i love hearing from you, but it also helps shape future content and helps other readers who are thinking of making the recipe.

    Baghare Bainghan in a pot
    5 from 1 vote
    Print

    Baghare Baingan - Hyderabadi Bagara Baigan

    Baghare Baingan - Hyderabadi Bagara Baigan is a recipe made from Aubergines and roasted coconut, sesame, peanuts, tamarind and spices. It can be served on its own with rice, pulao or chapatti or alongside Biryani. 

    Course Lunch, Sides
    Cuisine Hyderabadi, Indian
    Keyword Bagahre Baingan, Hyderabadi Baghare Baingan
    Servings 6
    Calories 175 kcal
    Author Safira

    Ingredients

    Aubergine

    • 500 g Aubergines Baby, Mini

    Paste

    • 2 ½ tbsp Sesame Seeds
    • 2 ½ tbsp Peanuts
    • 4 tbsp Desiccated Coconut
    • 1 tsp Tamarind Paste
    • 1 tsp Coriander Powder
    • ½ tsp Turmeric Powder
    • ½ tsp Red Chilli Powder
    • ½ tsp Cumin Powder
    • Salt

    Curry

    • 3 tbsp Oil Vegetable, Corn, Rapeseed, Sunflower
    • ¼ tsp Mustard Seeds
    • ½ tsp Cumin Seeds
    • ¼ tsp Nigella Seeds
    • 20 Curry Leaves
    • 7 cloves Garlic sliced
    • 2 Green Chillies slit
    • 1 large Onion diced
    • 50 ml Water

    Instructions

    1. Make a cross with a knife at the bottom of each aubergine and slice upwards but keep the stem intact then soak in water with 2 tbsp Salt added to it,  for 30 minutes. 

    2. In a pan over medium heat, dry roast the peanuts, sesame seeds and coconut until lightly golden and aromatic. Blend with a little water to make a course paste. Add tamarind, coriander, turmeric, red chilli, cumin and salt and blend again till fully incorporated.

    3. Add some of the paste into the Aubergines. This is an optional step.

    4. Heat Oil in a pan and add Aubrergines. Cook till the skin is blistered. Remove from pan and set aside.

    5. In the same pan add the cumin seeds, mustard seeds, nigella seeds and curry leaves. Once they begin to splutter, add the onions. Cook for 10 minutes until golden brown.

    6. Stir in the garlic, ginger and green chilli. Cook for 2 minutes. 

    7. Add any remaining nut paste.

    8. Add Water and the Aubergines. Simmer covered for 20 minutes. Check in between to make sure it isn't catching. Taste and adjust seasoning.

    Recipe Notes

    Variations

    Date Paste - Add 1 tsp Date Paste to the Curry for a delicious flavour. It complements the Tamarind perfectly.

    Coconut Milk - You can add a small tin of Coconut Cream or 1/2 tin Coconut Milk to this dish.

    Peanut, Sesame and Coconut Paste - you can skip Peanuts and Sesame and replace them with other nuts like Cashews which add a creaminess.

    Expert  Tip

    Aubergines are soaked in salted water to remove any bitterness.

    You can add more Tamarind but I don't like it too sour, so just add a little.

    FAQS

    Can I make Baghare Baingan without Coconut or Peanuts?

    Yes you can. Add 2 - 3 tbsp of Coconut Cream and Cashew instead.

    What is Baingan in English?

    It translates to Aubergine/Eggplant.

    How to serve

    This recipe can be served on it’s own as a dish served with chapatti or rice such as pulao, biryani or jeera rice. 

    Storage

    This recipe keeps well covered in a bowl or airtight container for up to 3 days. Reheat in the microwave or on the stove top over low heat.

    Nutrition Facts
    Baghare Baingan - Hyderabadi Bagara Baigan
    Amount Per Serving
    Calories 175 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 3g19%
    Trans Fat 0.03g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 6g
    Sodium 60mg3%
    Potassium 332mg9%
    Carbohydrates 13g4%
    Fiber 5g21%
    Sugar 5g6%
    Protein 4g8%
    Vitamin A 200IU4%
    Vitamin C 73mg88%
    Calcium 79mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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