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Bagara Baingan, Hyderabad

Fast Facts
Fast Facts

Hyderabadi cuisine

Vegetarian main food item

Egg plant recipe

Did You Know
Did You Know

Spicy preparation

Enjoyed throughout the year


    Main Ingredients-
  • Small egg plants
  • Green chilies slit vertically
  • Fenugreek seeds (methi)
  • Nigella seeds (kalonji)
  • Mustard seeds (rai)


Baghara baingan is a traditional Hyderabadi cuisine. This South Indian recipe is made from brinjals or egg plants. This vegetarian dish is a main course item enjoyed with chapattis, rice, and parathas.


The ingredients for preparing Baghara baingan include:

  • 8/10 small egg plants
  • 8/10 curry leaves
  • 3 green chilies slit vertically
  • 4 tbsp of oil
  • ¼ tsp of fenugreek seeds (methi)
  • ¼ tsp of nigella seeds (kalonji)
  • ¼ tsp of mustard seeds (rai)
  • Salt to taste

Constituents for the sesame and coconut paste are:

  • 2 tbsp of fresh grated coconut
  • 2 tbsp of raw peanuts
  • 2 tbsp of sesame seeds (til)
  • 2 tbsp of chopped coriander for garnishing
  • 1 tsp of chopped garlic
  • 1 tsp of chopped ginger
  • 1 tsp of cumin seeds
  • 1 tsp of coriander seeds
  • 1 tsp of red chili powder
  • 1 tsp of tamarind paste
  • ¼ tsp of turmeric powder
  • ¼ cup of chopped onion

Preparing Baghara baingan:

The following steps are involved for preparing Baghara baingan:

  • Slit the egg plants at the middle and fry in a pan over low heat till they turn brown;
  • Then cover the pan and cook the egg plants till they become tender; keep them aside;
  • In a thick bottomed vessel put 4/5 tbsp of cooking oil, pour the sesame and coconut paste and sauté over low flame for about 5 minutes; add water to make a thick gravy;
  • To this gravy add the fried egg plants, green chilies, fenugreek seeds, mustard seeds, nigella seeds, salt, and curry leaves;
  • Cover and cook over low heat for about 15 minutes;
  • Garnish with chopped coriander and serve hot
  • Baghara baingan is a main course dish enjoyed with rice and chapattis.

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