Baghara baingan is a eggplant curry of Hyderabad. Baghara baigan is a popular Indian cuisine and is also very popular in Pakistan. It is can be used as a side dish with the Hyderabadi biryani.
Various people spell it in various ways – Baghara baingan, bhagaray baigan, Baghare baigan
A food writer mentions about the bhagaray baigan in her book, Eating India,
“It is impossible to overstate its significance in sub continental food, given its long availability as an indigenous vegetable. Every regional cuisine has developed its array of eggplant recipes, but in terms of richness and delicacy of preparation, Hyderabad is the winner every time.”
Baghare baigan is almost as famous as Hyderabad’s biryani, and has titillated the palates of both the nizams and commoners. According to records, Bhagare baingan was introduced during Mughal Empire from Tashkent, then became popular in Hyderabad.
Ingredients for Baghara Baingan: (for 4 persons)
| Brinjals | 450 gms |
| Red Chilies | 5 gm |
| Coconut | 115 gm |
| Coriander seeds | 15 gm |
| Garlic | 5 gm |
| Gingelly seeds | 5 gm |
| Onions | 215 gm |
| Tamarind | 125 gm |
| Jaggery | 5 gm |
| Mustard seeds | A pinch |
| Turmaric | A pinch |
| Curry leaves | A sprig |
| Gingelly oil | 30 ml |
| Salt | To taste |
| Green Chilies | 5 gm |
| Fat | 30 gm |
Method for preparing Baghara Baingan:
- Wash brinjals, breaking the stem; cut them length wise in quarters.
- Heat the oil and fry brinjals till the skin gets a brownish colour.
- Remove and keep aside.
- In the same oil, fry the coriander seeds, chillies and onions.
- Grind fried spices with coconut and garlic.
- Roast gingelly seeds separately and powder.
- Soak tamarind and extract pulp.
- Add to ground spices
- To the remaining oil, add chopped chillies, and turmeric and tamarind mixture.
- Fry masala well.
- Add brinjals and gingelly powder.
- Cover and cook till gravy thickens.
- Add jaggery and salt.
- When gravy is quite thick, remove from fire.
- In another pan, heat fat, add mustard seeds and curry leaves.
- When mustard seeds crackle, pour over the curry.
- Mix well and serve.
You can check out the following:
Hyderabadi Baghara Baingan recipe – By Tarla Dalal
Baghare Baingan Recipe – By Sanjeev kapoor
Bagara Baingan Videos:
Preparing Baghare Baingan By Sanjeev Kapoor (language- Hindi)
Preparing Baghare Baingan By Gayatri (language- Telegu)
Sources: Internet, dawn.com, wiki & other links mentioned above
This dish looks very tasty nd good I will definitely try it very soon…… 🙂
I have tasted it at my relatives place. Now, I will try to make this.