Bagara Baingan
Whole baby brinjals simmered in a nutty, tangy gravy of roasted peanuts, sesame and tamarind, a signature Hyderabadi vegetarian curry usually served alongside biryani.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Kadai
- •Blender
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 19 g
- carbs
- 18 g
- fibre
- 6 g
- protein
- 7 g
- calories
- 260 kcal
Instructions
- 1
Dry roast peanuts, sesame seeds and coconut separately in a pan. Grind them with a little water into a smooth paste.
- 2
Heat 2 tablespoons of oil in a kadai (deep pan). Fry the brinjals until lightly browned all over, then set them aside.
- 3
In the same kadai, let mustard seeds and curry leaves crackle and sizzle in the remaining oil.
- 4
Add fried onions, turmeric and red chilli powder. Stir in the peanut-sesame paste and cook for 5 minutes.
- 5
Mix the tamarind pulp with 200 ml water and add to the pan. Bring everything to a gentle simmer.
- 6
Put the fried brinjals back in. Cover and simmer for 12-15 minutes until the brinjals are tender and the gravy thickens.
- 7
Taste the dish and adjust the salt and tanginess before serving.
Chef's tips
Choose small, tender baby brinjals so they cook evenly without falling apart. Roasting the peanuts and sesame well deepens the nutty flavour of the gravy.
Ingredient substitutions
- baby brinjals → regular brinjal cut into large wedges
Storage
Refrigerate for up to 3 days; flavour improves overnight.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Cooking the brinjals for too long until they break apart in the gravy.
Serving suggestions
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