Wednesday, March 18, 2009

Bagarey Baingan

Bagare Baingan(whole aubergines(/brinjal/eggplant) in a tangy peanut coconut gravy.
This dish is very Hyderabadi and a good example of the confluence of Andhra and Hyderabadi cooking.Served as an accompaniment to Hyderabadi Biryani or on its own with steamed rice it adds a distinct flavor to the mellowed taste of tender aubergines or eggplants.Bagare baingan is a dish that tastes better on the day after it has been made, so you can make it well ahead and either freeze it or refrigerate it.


6 baby aubergines,

three onions sliced,

a fist ful of peanuts,

1 tbs of sesame seeds,

2tbs of freshly grated coconut,

1 tsp of coriander powder,

3 tbs of ginger-garlic paste,

3 greenchillies slit lenthwise,

1/4 tsp of garam masala,

1 tsp turmeric powder

1 tsp of red chilly powder

a pinch of fenugreek seeds,

3/4 cup oil,

lemon size ball of tamarind,

chopped green coriander

salt to taste

Procedure: Wash and make cross slits on the baby aubergines and give a final rinse in salt water.Now heat,two tbs from the oil and add the aubergines saute them fora minute and simmer on low flame with a lid till they turn tender and nearly cooked and golden patches appear on the skin. Keep aside.In the meantime dry roast the peanuts and sesame seeds remove.In the same pan used for sauteing aubergines add another 2 tbs of oil and saute the sliced onions till they turn golden remove and repeat with the coconut.In a blender add the peanuts and sesame seeds and powder, then add the cooled onion slices three green chillies, ginger garlic paste,coriander powder, fenugreek, chilly powder, coconut and blend again for a few minutes by adding a little water.Now heat the pan used for frying aubergines once again, after adding the remaining oil fry the blended masala paste till it turns golden and the oil begins to separate.Now add a cup of water to the tamarind ball and squeeze out a thick liquid add this extract to the masala on the stove which should be simmering on a low flame.Let it cook adding another cup of water to the paste if its too thick.Let it simmer for 6-8 minutes till the gravy is well cooked and thick.Now add the aubergines and simmer for another minute or two, sprinkle the chopped green coriander and turn off the flame.


  1. i've always looked for this as saji's fond of it. will serve it today and let u know the outcome

  2. THank you priya.good to know it came out well


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