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–+ servings
Baghare Bainghan in a pot

Baghare Baingan - Hyderabadi Bagara Baigan

Safira
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. 
5 from 1 vote
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Course Lunch, Sides
Cuisine Hyderabadi, Indian
Servings 6
Calories 175 kcal

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
 

  • 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. 
  • 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 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

Calories: 175kcalCarbohydrates: 13gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 60mgPotassium: 332mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 73mgCalcium: 79mgIron: 1mg
Keyword Bagahre Baingan, Hyderabadi Baghare Baingan
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