Hyderabadi Bagara Baingan
Course: Main Course / Sunday SpecialCuisine: Hyderabadi / South IndianDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
40
minutesCalories
330
kcalA royal Hyderabadi Sunday special made with baby brinjals simmered in a nutty, tangy sesame–peanut gravy—deeply flavorful and perfect for a leisurely lunch.
Ingredients
- For Brinjals
8–10 small baby brinjals (slit lengthwise)
3 tbsp oil
- For Masala Paste
3 tbsp peanuts
2 tbsp white sesame seeds
1 tbsp grated coconut (fresh or dry)
1 tbsp tamarind pulp
1 tsp coriander seeds
½ tsp cumin seeds
4 dried red chillies
- For Curry
2 tbsp oil
1 onion (finely chopped)
1 tbsp ginger-garlic paste
½ tsp turmeric powder
Salt to taste
2 cups water
Fresh coriander leaves
Directions
- Prepare Masala Paste: Dry roast peanuts, sesame seeds, coconut, coriander seeds, cumin seeds, and red chillies until aromatic. Cool and grind with tamarind pulp into a smooth paste.
- Fry Brinjals: Heat oil in a pan and shallow-fry brinjals until lightly browned. Remove and keep aside.
- Prepare Base: In the same pan, add oil and sauté onions until golden.
- Add Aromatics: Add ginger-garlic paste and turmeric powder. Sauté till raw smell disappears.
- Add Masala Paste: Add ground paste and salt. Cook on low flame until oil separates.
- Simmer Curry: Add water and bring to a gentle boil.
- Add Brinjals: Add fried brinjals, cover, and simmer for 20 minutes until brinjals are soft and gravy thickens.
- Garnish & Serve: Garnish with fresh coriander and serve hot.
Notes
- Sunday Serving Ideas:
1. Best paired with biryani, bagara rice, or steamed rice
2. Serve with onion salad and lemon wedges
3. A true centerpiece dish for a special Sunday lunch