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 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 tablespoon Salt added to it, for 30 minutes.
In a pan over medium heat, dry roast the peanuts, sesame seeds and coconut until lightly golden and aromatic. Set aside to cool.
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.
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.
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.
Variations
Date Paste - Add 1 teaspoon 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 ½ tin Coconut Milk to this dish. Here it is with added coconut cream.
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 tablespoon 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:
Healthy Egg Curry with Potatoes and Peas
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Baghare Baingan - Hyderabadi Bagara Baigan
Ingredients
Aubergine
- 500 g Aubergines Baby, Mini
Paste
- 2 ½ tablespoon Sesame Seeds
- 2 ½ tablespoon Peanuts
- 4 tablespoon Desiccated Coconut
- 1 teaspoon Tamarind Paste
- 1 teaspoon Coriander Powder
- ½ tsp Turmeric Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Cumin Powder
- Salt
Curry
- 3 tablespoon Oil Vegetable, Corn, Rapeseed, Sunflower
- ¼ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Nigella Seeds
- 20 Curry Leaves
- 7 cloves Garlic sliced
- 2 Green Chillies slit
- 1 large Onion diced
- 50 ml Water
Instructions
- 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 tablespoon Salt added to it, for 30 minutes.
- 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.
- Add some of the paste into the Aubergines. This is an optional step.
- 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.
- Stir in the garlic, ginger and green chilli. Cook for 2 minutes.
- 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. Taste and adjust seasoning.
Notes
Variations
Date Paste - Add 1 teaspoon 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 ½ 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 tablespoon 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
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