Bagara Baingan/Hyderabadi Bagara Baingan - Andhra Pradesh Delicacy

April month is a special for the Blogging Marathon group and its going to be a mega marathon.We will be posting it for 30 days.
For this mega marathon Valli chose the theme Indian states so this whole month,mega marathoners will be showcasing the dish popular in Indian states in alphabetical order.

In this moment I would like to share that my blog has crossed million hits last week and like to thank all my readers and fellow bloggers to achieve this.The event Blogging Marathon keeps me active in blogging and a special thanks to Srivalli for this wonderful event.

Today is the day1 and the state in Andhra Pradesh which is quiet famous for spicy foods,pickles and powders.As this state cultivates lots of chillies the influence will be in their food culture.
The city of Hyderabad  is ruled by the Muslim Nizams,lots of rich and royal dishes such as dum biriyani,double ka meetha,kubhani ka meetha are very famous in this state.
The traditional vegetarian Andhra Bhojam includes rice,podi,dal,pulusu,veppudu,kura,saaru,pachadi and pickle.

Coming to today's recipe is Bagara Baingan, a very famous curry in Andhra cuisine often served as an accompaniment for biriyanis and rotis.

Basic Information
Preparation Time ~ 15 minutes
Cooking Time ~ 25 minutes
Serves ~ 3


Small round eggplant/kathirikkai7-8
Onion(finely chopped)1(medium size)
Garam Masala powder1//4tsp
Tamarind/pulismall lemon size
Salt11/2 tsp
Oil3 tbs
Curry leaves/karivepillai1 sprig
Coriander leaves/kothamallifor garnishing
Turmeric powder/manjal podi1/4 tsp

To roast and grind

Peanuts/verkadalai3 tbs
Coriander powder/dhaniya podi1 tbs
Cumin seeds/jeeragam1/2 tsp
Coconut(grated)2 tbs
Dried Red chilly/varamilagai5-6
Sesame seeds/yellu1 tbs

For the tempering

Cumin seeds/jeeragam1/2tsp
Fenugreek seeds/vendhayam1/8tsp
Asafoetida/perungayama pinch


  • Heat the pan and roast the peanuts,cumin seeds and red chilly to a golden color or till a nice aroma comes out.Now add the grated coconut and fry it till golden,finally add the sesame seeds and fry it.Put off the flame,add the coriander powder and mix it well.Grind it to a bit coarse paste with water,extract the tamarind and keep it aside.
  • Now trim the stalk of the eggplants and make slits on it.Now heat a pan add around 2 tsp of oil and fry the egg plants in a medium flame till it gets tender.Set it aside.
  • In another pan heat the remaining oil and crackle the cumin and fenugreek seeds,add the curry leaves.Add the chopped onion and saute it till it becomes transparent.Add the ginger and garlic paste and fry it for a minute.
  • Add the tamarind water and let it boil for a minute,now add the ground paste and mix it well.Add around a cup of water and let the mixture boils in a medium flame for 5 minutes.
  • Add the eggplants and let it simmer for another 5 minutes and the mixture gets thick.Stir in between couple of times.
  • Finally sprinkle the chopped coriander leaves and garam masala powder,put off the flame.
Bagara Baingan is ready.

Serve it with rice,biriyani or roti.


  • Instead of coriander powder,whole coriander can be roasted and used.
  • Use even sized brinjals/eggplants to get cooked well.
  • After adding the ground paste mix it well otherwise it may stick to the bottom.


congrats on crossing the 1 million mark!!!

and this baigan looks soo delicious!! lovely clicks!!

Congrats Nalini,keep rocking and wishing u many more milestones like this.. Bagar baingan looks succulent, and very attractive texture, makes me drool.

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Delicious...looks superb..

Very tempting ..congrats on your milestone.

congrats Nalini on reaching the milestone. Your Bagara Baingan looks stunning. Beautiful pictures. My to-try recipe list already has bagara baingan after seeing priya's post. Marking it with high importance flag now. Definitely need to make it soon.

Congrats on the million hits Nalini.And the pics are stunning as usual! Beautifully captured :)

Wow Nalini, such beautiful pictures!..really so sinful..And congrats on your milestone, so nice to know that!

Lip-smacking gravy, since i have tasted it i know that for sure!!! Love the color of the gravy nalini!!!! Sinful clicks!!! Congrats on the 1 million mark!!!!!

Stunning pics Nalini ! And I loved the garnish and other simple props too !! Superb dish ;-))

Omg such an mouthwatering bhagara baigan :) looks very very delicious and yummy dear !! Congo on crossing million hits , wish you more to come :) awesome curry to start the mega marathon :) am drooling here !!

Congratulations on the milestone.
And Nalini the dish looks absolutely stunning. Super clicks and amazing recipe.

Baingan looks tempting & inviting.. yummy dish.

Congrats that is quite a milestone!
Baigan my it looks awesome.

My absolute favorite dish. Your clicks are tempting me to try it soon.
Looking forward to your posts this month.

lovely hyderabadi baingan....i loved the pictures. Congratulations on your milestone.

Wow! 1 million views is a great achievement! Congrats :).

Simply awesome and delicious looking hyderabadi baingan.

This is the only eggplant dish that I like. Looks delicious, lovely color. Nice pictures

love that photo with the black and white background. Congrats on the hits!

mouthwatering baingan, superb!!!

delicious looking bagara baingan ...

Woow, I am drooling here Nalini..gravy looks very tempting..

Congratulations!!! Can't wait to make this, I'm always looking for good curry recipes :)

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Congratulations on the mile stone Nalini. Nice pick to show case the cuisine of the state.

This bagara baingan looks awesome! It looks awesome!|


Bahara baingan looks absolutely delicious. And as usual amazing clicks. Congrats on crossing one million pageviews. Wishing you millions more...

That looks fabulous and fit for a party.

Congrats Nalini and thats one awesome dish from this State. Love it.

Bagara Baingan looks absolutely tempting ! Wonderful clicks...

Hi, is there an alternative for tamarind ? Can I use lemon juice instead ?

Hi Dilnaz,in the original recipe tamarind is used and I never used lemon in this recipe,give it a try.

Thank you for your reply. I’ve seen fresh tamarind in the Philippine markets. Could you guide me how to use that ? I’ve only used either dried tamarind soaked in warm water or commercial tamarind paste before

Bahut tasty hai baingan ki sabzi. Shayad aapko bharwa baingan recipe in hindi, baingan-bharta in hindi bhi pasand aaye.

I want to make it today, but am confused on 2 things: how much garlic/ginger paste to use? Also, what is the water from tamarind? I have dry, vacuum packed one.. Thanks, looks delicious!

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