Hyderabadi Baghara baingan | How to make Hyderabadi Baghara baingan

By Nandita Shyam  |  19th May 2016  |  
4.7 from 6 reviews Rate It!
  • Hyderabadi Baghara baingan, How to make Hyderabadi Baghara baingan
Hyderabadi Baghara bainganby Nandita Shyam
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About Hyderabadi Baghara baingan Recipe

This recipe for Baghara Baingan might seem little laborious and time consuming. But trust me, it is well worth the effort. All it would take is just one bite and I assure you, you will be hooked. Hooked enough to lick the plate clean :)

Hyderabadi Baghara baingan, a deliciously finger licking recipe to treat your family and friends. This recipe of Hyderabadi Baghara baingan by Nandita Shyam will definitely help you in its preparation. The Hyderabadi Baghara baingan can be prepared within 20 minutes. The time taken for cooking Hyderabadi Baghara baingan is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Hyderabadi Baghara baingan step by step. The detailed explanation makes Hyderabadi Baghara baingan so simple and easy that even beginners can try it out. The recipe for Hyderabadi Baghara baingan can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Hyderabadi Baghara baingan from BetterButter.

Hyderabadi Baghara baingan

Ingredients to make Hyderabadi Baghara baingan

  • Baby Eggplants- 10-12
  • oil - 3tbsp
  • Nigella seeds- 1/2 tsp
  • curry leaves- 8-10
  • tamarind - A small lime sized, soaked and pulp extracted
  • jaggery- 2tspns
  • salt to taste
  • Ingredients for the spice mix:
  • oil - 1tsp
  • jeera or cumin seeds - 1 tsp
  • ginger- 1 piece
  • garlic- 2 cloves
  • turmeric- 1/4tsp
  • onion- 1 medium, chopped fine
  • peanuts- 2 tbspns
  • sesame seeds- 1 tsp
  • cashewnuts- 2 tbsps
  • coriander seeds- 1tbsp
  • Freshly grated coconut- 3tbsp
  • Kashmiri red chilies- 3-4

How to make Hyderabadi Baghara baingan

  1. Wash the eggplants and pat them dry. Slit the eggplants length wise into fours but keep the stems intact. This way, the egg plants remain joined at the stem. Keep aside.
  2. Heat a tspn of oil in a separate pan and add the cumin seeds, peanuts and cashew nuts and fry for a few seconds.
  3. Add ginger, garlic and chopped onion and fry for a minute. Add the turmeric, coriander seeds, coconut and Kashmiri red chilies and dry till the mixture is brown.
  4. Allow the mixture to cool completely and blend to a fine paste using a little water and blend to a fine paste.
  5. Heat oil in a thick bottomed pan and fry the egg plants till brown and tender, remove and keep aside.
  6. Add the nigella seeds to the same oil and allow them to crackle. Stir in the curry leaves and fry for a few seconds. Add the ground paste, tamarind pulp, salt and jaggery and mix well.
  7. Add the sauted egg plants and 1/2 cup of water and cook covered over low heat till the egg plants are cooked through and soft.
  8. Serve the curry hot with either rice or rot is.

Reviews for Hyderabadi Baghara baingan (6)

Neelam Pandey Joshia year ago

Its an awesome experience for me.

Ankita sinhaa year ago


farzana sayed2 years ago

mouth watering dish wil definitely try

Ibtesam Bloch2 years ago

kalonji, Black cumin you can say.

Gurvinder Kaur2 years ago

what is novella seeds

Sana Basheer2 years ago

Delicious! Can't wait to try

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