Baghare Baigan | How to make Baghare Baigan

By Archana Bhargava  |  15th May 2016  |  
4.7 from 3 reviews Rate It!
  • Baghare Baigan, How to make Baghare Baigan
Baghare Baiganby Archana Bhargava
  • Prep Time


  • Cook Time


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About Baghare Baigan Recipe

It is a famous sabji of Hyderabad, a mixture of flavours: salty, spicy, tangy, little sweet and it goes well with rice.

Baghare Baigan is a delicious dish which is enjoyed by the people of every age group. The recipe by Archana Bhargava teaches how to make Baghare Baigan step by step in detail. This makes it easy to cook Baghare Baigan in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Baghare Baigan at home. This amazing and mouthwatering Baghare Baigan takes 25 minutes for the preparation and 45 minutes for cooking. The aroma of this Baghare Baigan is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Baghare Baigan is a good option for you. The flavour of Baghare Baigan is palatable and you will enjoy each and every bite of this. Try this Baghare Baigan and impress your family and friends.

Baghare Baigan

Ingredients to make Baghare Baigan

  • 500 gms small brinjals
  • For gravy:
  • 2 big onions, ground into a paste
  • 4 tomatoes, ground into a paste
  • 1 tbsp garlic paste
  • 1 tbsp green chilli ginger paste
  • 1 tsp red chilli powder
  • 2 tsp dhania powder
  • 1/2 tsp haldi
  • salt to taste
  • 2 tbsp tamarind pulp
  • 4 tbsp roasted peanuts
  • White sesame seeds powder
  • 1/2 cup fresh grated grind into smooth paste
  • 2 tbsp oil for roasting brinjals
  • 1 tsp jaggery
  • 1 tbsp red chilly paste
  • For the tadka:
  • 2 tbsp oil
  • 1 tsp Rai
  • 1 tsp jeera
  • 1 tsp urad dal
  • 1/2 tsp methi dana
  • 1/2 tsp hing
  • 12-15 curry leaves
  • 1 cup water

How to make Baghare Baigan

  1. Wash the brinjals and slit them from top, like criss cross
  2. Heat oil in a pan and put brinjals and roast them on low heat turning them at regular intervals.
  3. When done from all sides, take them out in a plate and keep them aside.
  4. For the Gravy:
  5. Heat oil in a pan and put half of the curry leaves. Let it become crispy then take them out in a bowl. In the same oil put rai, jeera, urad dal and let them splutter.
  6. Now add chopped onion and saute until it becomes brown.
  7. Add garlic paste, ginger green chilli paste and saute for a minute.
  8. Add red chilli powder, haldi, dhania powder and saute for a while, then add tomato paste.
  9. Cook on low heat, until the oil comes out.
  10. Add water, salt, brinjals and the remaining curry leaves, tamarind pulp, jaggery and mix well.
  11. Add peanuts, sesame seeds powder and fresh coconut paste.
  12. Let it come to a boil. Cook on a low heat for 10 minutes. Serve hot.

My Tip:

Always use fresh brinjals and of almost same size, always use roasted peanuts and sesame seeds before grinding them.

Reviews for Baghare Baigan (3)

Ruchi Dikshita year ago


kavita mehra2 years ago

it seems delicious. :yum: i,ll try soon at home. Thanks

Pragya Batra2 years ago

nice recipe