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White bowl with bagara baingan with rice and naan in the background.

Bagara Baingan | Hyderabadi Baby Eggplant Curry

Bagara Baingan is a scrumptious Hyderabadi dish. Baby eggplants are simmered in a spicy peanut sauce until soft and delicious. Serve with Biryani and Enjoy!
Author: Pavani
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: hyderabadi, south indian
Servings: 6 Servings


For the Peanut-Sesame Sauce/ Gravy:

  • 3 tablespoons Peanuts (use the ones without skins, if available)
  • 1 teaspoon Whole Coriander seeds
  • 2 tablespoons Sesame seeds
  • 1 tablespoons Poppy seeds
  • 3~4 Dry Red Chilies, broken
  • 3 tablespoons Dry Coconut
  • 2 teaspoons Oil
  • 1 Small Onion, chopped
  • 1" Ginger, chopped
  • 2~3 Garlic cloves, minced
  • ½ teaspoon Turmeric
  • To taste Salt

For Bagara Baingan:

  • 10~12 Baby Eggplants, slit ¾ of the way through by making an 'X' on the bottom
  • 2 tablespoons Oil
  • ¼ teaspoon Fenugreek seeds
  • 1 teaspoon Mustard Seeds
  • 6~8 Curry leaves
  • 2 tablespoons Tamarind paste
  • 1~2 teaspoons Jaggery


Make the Peanut-Sesame Sauce:

  • Heat a large skillet on medium heat. Dry roast the peanuts until lightly browned on all sides, about 3~4 minutes. Transfer them to a medium-size bowl.
    In the same pan, dry roast coriander, sesame, poppy seeds, dry red chilies and dry coconut until browned and aromatic, about 1~2 minutes. Add the seeds to the peanuts. Let the mixture cool, grind to a smooth paste adding little water.
  • Heat oil in the skillet on medium heat. Add onions, ginger and garlic. Cook until they turn lightly browned all over, about 5~6 minutes. Let them cool slightly, then grind into a smooth paste.

Prep the Eggplant:

  • Keep the crown intact and make a slit ¾th of the way through the eggplant by making a '+' on the bottom.
  • In the same pan used to make the masala, heat 1~2 teaspoons more oil. Add the eggplants and cover and cook until their skins blister and they are fork-tender, about 8~10 minutes. Remove onto a plate and set aside.

Make Bagara Baingan:

  • Heat 2 tablespoons oil in the same skillet on medium heat. Add mustard, fenugreek seeds and curry leaves. Cook for 5~10 seconds. Once the seeds splutter, add the browned onions and cook for 2 minutes.
    Stir in the peanut-coconut paste along with ½ cup of water. Reduce the flame to medium-low and cook for 3~4 minutes. Stir in the cooked eggplant, cover the pan and simmer, stirring occasionally, until the eggplants have absorbed the flavors from the gravy, about 8~10 minutes. Turn off the heat and the curry is ready!!



  • You can use either Indian or Thai purple baby eggplants. Choose small, evenly sized ones.
  • Though not traditional, medium size Italian or Japanese eggplants can also be used. Slice these into long thin pieces and use.
  • Prep the eggplants just before making the curry. If not, they will oxidize and turn dark.
  • Blanched peanuts without skins are best for this recipe, because they are very convenient. But feel free to use regular peanuts.
  • You can make the gravy up to 2 days in advance. Store in an airtight container in the fridge. When ready to cook, add it to the dish as written in the recipe.
  • Note that the gravy thickens as it sits, so add water and heat it through before serving.
  • Store leftover baghare baingan in an airtight container for up to 3 days.


Calories: 248kcal | Carbohydrates: 32g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Sodium: 33mg | Potassium: 1007mg | Fiber: 14g | Sugar: 18g | Vitamin A: 142IU | Vitamin C: 30mg | Calcium: 104mg | Iron: 2mg
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