Bagara Baingan | Eggplant in Peanut Tamarind Curry (South Indian • Vegan • Gluten free)

Bagara Bainga
Roasted Eggplant in spicy, sour and peanutty curry. I promise, this will be one of the best eggplant curries you will ever taste.

Have you tasted authentic Hyderabadi Bagara Baingan? If you have, you will definitely remember it. I never knew that eggplant could be made this irresistable till I tasted bagara baingan. Hyderabadi Briyani is yummy enough and this curry just takes the whole dish to the next level (lets call it  briyani heaven 😉 ) .  Every time I make this curry for a party, almost every single person asks for this recipe. Friends, I’ve kept my side of the promise by giving you the recipe. Now its your turn to keep your promise and get back to me with your feedback on how the curry turned out for you! Waiting to hear back from you all.

DID YOU KNOW?

  • Eggplant is considered to have originated in India in the wild and introduced to the rest of the world through travel routes.  Bagar means tempering and eggplant is called baingan in Hindi. The original eggplant had a bitter taste, unlike the new varieties today (developed in the 18th century).
  • The skin of eggplant has nasunin which has been found to protect brain membranes from damage. Eggplants are rich sources of phenolic antioxidant compounds which is responsible for its bitter taste.


Cuisine: South Indian – Hyderabad
Serves: 4 Adults

Ingredients Quantity
To Grind
White Sesame Seeds 2 tbsp
Toasted Peanuts 1/4 cup
Coconut 1/3 cup
Other Ingredients
Tamarind (tightly packed) 1/3 cup
Coconut oil 1/4 cup
Eggplant (Slit) 5-10
Cumin 2 tsp
Curry Leaves 15
Onion (Diced) 2 cups
Ginger Garlic Paste 2 tsp
Salt 1 tsp
Garam Masala 1 tsp
 Coriander Powder  1/2 tsp
Red Chilli Powder 1 tbsp

Instructions

  1. Soak tamarind in 1 cup warm water and set aside.
  2. Heat a pan on medium heat and toast sesame seeds till you hear them pop.
  3. Add toasted peanuts, saute for a minute or two. Now, add coconut and switch off the flame.
  4. Grind the above mixture to a consistency in-between fine and coarse. (Fine ground paste will take longer to cook than coarse ground paste, and I personally like the texture that coarse ground paste imparts to Bagara Baingan).
  5. Return pan back to heat and add oil.
  6. When oil is hot, add eggplants and roast till skin is partially brown and remove.
  7.  To the same oil add cumin, curry leaves and onions.
  8. When onions start to brown add ginger garlic paste and keep stirring.
  9. When the raw smell of ginger garlic paste disappears add salt, garam masala, coriander powder, red chilli powder and 1/2 cup water.
  10. Cook on med-low till oil separates. Took me around 15 mins. Keep stirring now and then.
  11. Strain the tamarind extract and add to the pan. Use 1 more cup of water to extract more juice from the tamarind.
  12. Add the roasted eggplants.
  13. Cover and cook on medium-low fpr 15 mins. Oil should have separated from the curry.
  14. Uncover and cook for upto 5 mins, till curry reaches your desired consistency.
  15. Serve Bagara Baingan with Hyderabadi briyani, naan or rice. Now, thank you for coming back and rating this curry and leaving your review  🙂 .

References

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