Traditional Indian Recipes


Bagara Baingan is a delicious dish / sabzi, very popular in South India especially in Andhra Pradesh and Hyderabad.


250 g small, round Brinjal (baigan / egg plant)
1 cup Onions, chopped
1 tbsp Grated Coconut, fried
1 tbsp Roasted Groundnuts
1 tbsp Sesame Seeds, fried
1 tsp Ginger-Garlic Paste
½ tsp Turmeric Powder
½ tsp Coriander Powder
Red Chili Powder, to taste
½ tsp Cumin Powder
½ tsp Garam Masala
1 Tamarind Ball, lemon-sized
2 tbsp Coriander Leaves, chopped
Salt, to taste
4 tbsp Oil, for frying

Procedure of Bagara baingan :

  • Slit the brinjal / baingan from both the ends, without cutting the vegetable completely Retain the green stem part. Place the slit brinjals in water.
  • Take a small cup of water and soak tamarind in it, for about ½ an hour. Later filter the tamarind juice.
  • Grind the fried items together: sesame seeds, roasted groundnuts (remove skin) and grated coconut to make a smooth paste.
  • Heat 2 tbsp oil in a pan and fry brinjals in it till they become soft. When done, keep aside..
  • In the same pan, heat rest of the oil and then put ginger-garlic paste in it, along with chopped onions. Fry till the onions turn light brown in color.
  • Now, add the grinded masala paste in it and fry for a minute.
  • Put turmeric powder, garam masala, cumin powder, coriander powder , red chili powder  and salt in it.
  • After stirring for a few minutes add the fried brinjals , tamarind juice and cover with a lid . Cook until the brinjals are tender.
  • Garnish the bagara  baingan curry with coriander leaves and serve hot with rice or chapatti
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