Baghare Baingan

2 years ago

This among one of the most popular eggplant recipes originated from the city of Hyderabad in India after Dum Biryani. In this recipe, Baby eggplants are deep fried and then cooked with an aromatic paste made from fresh coconut, peanuts, coriander seed, sesame seeds, and other spices. The Term “Baghar” means tempering or Tadka and Baingan is eggplant. It is a Vegan Delight. 

Region: Hyderabad

Nature: Main Course

Cuisine: Indian

Prep Time: 15 Min

Cook Time: 20 Min

Total Time: 35 Min

Serves: 04

Ingredients For Paste:



Coriander seeds

1 tbsp

Cumin seeds

1 tsp

Sesame seeds

2 tbsp


4 tbsp

Poppy seeds (khus-khus)

1 tbsp

Desiccated Coconut

½ cup

For Gravy:



Small Eggplants

08 no

Turmeric powder

½ tsp

Mustard Seeds

½ tsp

Nigella seeds

½ tsp

Red chili powder

1 tbsp


20 gm

Tamarind pulp

2 tbsp

Tamarind pulp

for frying

Onion, chopped

1 no

Ginger-garlic paste

1½ tsp

Bay leaf

1 no

Fenugreek seeds

½ tsp

Cinnamon stick

1- inch

Green cardamom

3-4 no

Curry leaves

7-8 leaves


To taste

Coriander powder

1 tsp

Cumin powder

½ tsp


As required

Main Methods:

  1. To make a Paste: -

  2. Dry roast the coriander seeds, sesame seeds, poppy seeds, peanuts, and desiccated coconut in a pan, one by one, for about a minute or two on medium heat.

  3. Put all roasted ingredients in a blending jar.

  4. Add little water [if required] and blend it to a grainy paste (not a fine paste). Set aside.

  5. For Gravy:-

  6. Wash all Make two crosswise slits, on the bottom of eggplants. Don’t remove stems and keep them aside.

  7. Take skillet or wok pour oil, once hot fry eggplants until done 70-75%.

  8. Remove them from the oil on a kitchen towel. Set aside.

  9. Heat oil in another skillet/pant on a low flame.

  10. Add the green cardamom, bay leaf, fenugreek seeds, cinnamon stick, cumin seeds, mustard seeds let them splatter for a while.

  11. Add curry leaves, stir for a while.

  12. Add onions sauté them on medium heat until getting light brown.

  13. Add ginger-garlic paste, sauté it for a couple of minutes.

  14. Add salt, cumin powder, coriander powder and red chili powder mix well and cook it for a while or until oil separates.

  15. Add the paste into it and stir well. Keep the flame on a low otherwise paste will stick to the bottom.

  16. Continuously stir it for a while until starts boiling.

  17. Add tamarind pulp and jaggery/sugar to it.

  18. Stir continuously for 3-4 min and then add fried eggplants one by one.

  19. Bring to a boil; turn the heat to medium-low, cover, and cook, stirring occasionally.

  20. The dish should be done when the eggplants are tender.

  21. Garnish with cilantro leaves.

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