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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 mins
Cook Time: 40 mins
Total Time: 1 hr
Course: Side Dish
Cuisine: hyderabadi, south indian
Servings: 6 Servings

Ingredients

For the Peanut-Sesame Sauce/ Gravy:

  • 2 teaspoons Oil
  • ½ cup 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
  • ½ cup Dry grated Coconut
  • 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

Instructions

Make the Peanut-Sesame Sauce:

  • Heat a large skillet on medium-high 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 and dry red chilies until browned and aromatic, about 1-2 minutes. Add the seeds to the peanuts.
  • Add the dry grated coconut to the skillet and toast until lightly browned, about 30 seconds. Add this to the peanut-spice mixture.
  • Heat oil to the skillet; add onions, ginger and garlic. Cook until they turn lightly browned all over, about 5~6 minutes. Place these onions with the oil that's leftover on the peanuts mixture. Let cool slightly, then grind into a thick paste along with 1 cup of water, salt and turmeric.

Prep the Eggplant:

  • Keep the crown intact and make a slit ¾th of the way through the eggplant by making a '+' on the bottom.

Make Bagara Baingan:

  • Heat oil in the same skillet, add mustard, fenugreek seeds and curry leaves. Cook for 5-10 seconds.
  • Add the eggplants and cover and cook until their skins blister and they are fork-tender, about 12-15 minutes.
  • Now add the peanut-coconut paste along with ½cup of water. Reduce the flame to medium-low. Cover the skillet and simmer, stirring occasionally, until the eggplants have absorbed the flavors from the gravy, about 5-10 minutes. Curry is ready to serve!!

Notes

  • Prep the eggplants just before making the curry. If not, they will oxidize and turn dark.
  • Bagara Baingan is best served hot or at room temperature the same day it is cooked. 
  • Leftovers can be refrigerated for up to 2 days.
 

Nutrition

Calories: 319kcal | Carbohydrates: 34g | Protein: 9g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Sodium: 104mg | Potassium: 1086mg | Fiber: 15g | Sugar: 19g | Vitamin A: 226IU | Vitamin C: 30mg | Calcium: 108mg | Iron: 2mg
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