Hyderabadi Baghara Baingan Recipe


Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings6
Main Ingredient


 Eggplants10 Small (Brinjals)
 Mustard seeds1⁄4 Teaspoon (Rai)
 Fenugreek seeds1⁄4 Teaspoon (Methi Seeds)
 Nigella seeds1⁄4 Teaspoon (Kalonji)
 Green chilies3 , slit
 Oil4 Tablespoon
 Salt To Taste
For the coconut and sesame paste
 Sesame seeds2 Tablespoon (Til)
 Fresh coconut2 Tablespoon, grated
 Raw peanuts2 Tablespoon
 Ginger1 Teaspoon, chopped
 Garlic1 Teaspoon, chopped
 Onions1⁄4 Cup (4 tbs), chopped
 Turmeric powder1⁄4 Teaspoon (Haldi)
 Coriander powder1 Teaspoon (Dhania)
 Cumin powder1 Teaspoon (Jeera)
 Chili powder1 Teaspoon
 Tamarind paste1 Teaspoon (Imli)
 Coriander2 Tablespoon, chopped (For Garnish)

Nutrition Facts

Serving size

Calories 321 Calories from Fat 158

% Daily Value*

Total Fat 18 g28.1%

Saturated Fat 3.7 g18.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 91.7 mg3.8%

Total Carbohydrates 40 g13.2%

Dietary Fiber 22.5 g90%

Sugars 14.9 g

Protein 9 g17.9%

Vitamin A 16.1% Vitamin C 46.8%

Calcium 13% Iron 18.5%

*Based on a 2000 Calorie diet


1 Make lengthwise slits in the brinjal so that it is segmented into four, but leave the stems attached so that brinjal remains joined at the stem.
2 Keep aside.
3 For The Coconut And Sesame Paste, in a pan, combine the sesame seeds, coconut, peanuts, ginger, garlic and onions.
4 Dry roast them over low heat till the flavors are released and the ingredients are lightly browned.
5 Add the turmeric powder, coriander seed powder, cumin powder, chili powder and tamarind paste.
6 Transfer to a blender and grind it to a smooth paste using 1/2 cup water.
7 Keep aside.

8 In a pressure cooker, heat the oil.
9 Add the mustard seeds, fenugreek seeds and nigella seeds.
10 When they begin to crackle, add the curry leaves and green chilies and saute over medium heat for few seconds.
11 Add the coconut and sesame paste and cook till the mixture leaves the sides of the pan.
12 Add the brinjals along with 1/2 cup of water and salt and pressure cook for 2 whistles or till the brinjals are soft.

13 Serve hot, garnished with coriander.