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


  • Serves





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

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 Dikshit2 years ago


kavita mehra3 years ago

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

Pragya Batra3 years ago

nice recipe