Bagara Baingan curry is a delicious eggplant curry from the Hyderabadi cuisine. It is made by stuffing eggplant with spices and then cooking it in spices, onions, and tomatoes. Tamarind water is added to the eggplant curry that gives it a sour kick and a mild sweetness that comes from the added jaggery. The recipe is easy to make but only needs some patience
Bagara Baingan curry is a great Indian eggplant recipe. It is a Hyderabadi recipe and is often served as a side dish to the Hyderabadi biryani. The recipe is spicy, sweet, and sour and the flavors go beautifully well together. Bagara Baingan literally means ‘seasoned eggplants or aubergines. It is also called Nune Vankaya Kura in Telegu.
To Bagara Baingan curry, make stuffing for the eggplants. Stuff the paste in the eggplants and then fry them. Now, heat oil in a pan and cook onions in it. Add spices, tomato puree, and the cooked eggplant in it, and cook. Lastly, add tamarind water and cilantro to it and serve.
This is just an overview of the recipe. Find the complete recipe below. There are other main course recipes on our blog as well that you should also check.
1. Punjabi Aloo Baingan Sabzi– The most popular state in India that kind of reinvented the Aloo Baingan Sabzi recipe is Punjab. Every food item related to Punjab is just big and delicious. People usually enjoy the Aloo Baingan Sabzi with Chapati.
2. Chinese Mixed Vegetable Stir-Fry– A continental veggie mixes, an indie spice mix; all we need is the balance of Chinese cuisine leading to a perfect taste in one dish. Life can be lead carefree, but we sometimes need a balance to hold us down to the correct thing.
3. Bhinda Ni Kadhi– This is a soft textured main course lunch dish for the new excitements in the food. This dish especially challenges creativity by mixing the most repelling ingredients in one dish to create a wonderful sensation of taste on your tongue.
4. Kadai Paneer– This restaurant-style Kadai Paneer gets its unique flavor from freshly ground spices like coriander and red chilies! Enjoy it with naan or paratha.
Bagara Baingan Curry Recipe
- 2 Pans
- 500 g Eggplants
- 2 teaspoons Fresh Coconut Powder
- 2 teaspoons Ginger Garlic Paste
- 1 teaspoon Jaggery (crushed)
- 1 teaspoon Coriander Seeds
- 2 teaspoons Sesame Seeds
- 1 teaspoon Peanuts
- ½ cup Onion (grated)
- 2 tablespoons Cilantro Leaves (chopped)
- 1 tablespoon Tamarind Water
- ½ cup Tomato Puree
- 3 tablespoons Oil
- 4 teaspoons Water
- ½ teaspoon Garam Masala
- ½ teaspoon Red Chili Powder
- ½ teaspoon Cumin Powder
- ¼ teaspoon Fennel Powder
Making the Paste
- In a preheated pan, add coriander seeds, sesame seeds, and fresh coconut powder. Cook them until fragrant.
- Now, put this in a mixer jar. Add ¼ teaspoon garam masala, ginger garlic paste, peanuts, jaggery, and coriander leaves to it. Also, add ½ teaspoon salt, ¼ teaspoon red chili powder, cumin powder and 2 teaspoons water.
- Grind it and make a paste.
- Cut the eggplants criss-cross.
- Put the paste that you've made in the eggplants.
- Heat oil in a pan and put the stuffed eggplants in it.
- When their color becomes a bit reddish, turn them to the other side. Cover the pan cook on a medium flame for 2-3 minutes.
- Heat a tablespoon of oil in the same pan and cook onions in it until they onions turn golden.
- Add ¼ teaspoon salt, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala, 2 teaspoons water, tomato puree and ¼ teaspoon fennel powder to it.
- Cook it for some time. Then, add the cooked eggplant to it.
- Mix it properly, cover the pan with a lid, and let everything cook for five minutes.
- Lastly, add tamarind water and a tablespoon of cilantro leaves to it.
- Mix it thoroughly and serve hot.