Sunday 22 November 2015

Hyderabadi baghare baingan |Aubergines in a thick creamy sauce | How to make baghare baingan from scratch

The inevitable part of an authentic Hyderabadi biryani platter is Baghare baingan ,aubergines cooked in a creamy nutty sauce of coconut and peanuts.Baghare means tempering and baingan refers to aubergines.The tangy nutty ,silky gravy is served as an accompaniment to the biryani .But I personally like it with simple tempered rice or a chapati .

At times we take things for granted ,as this was a common dish regularly served with biryani  as a kid I never bothered to give it a glance.Once you are away from your home land ,you  begin to realise what you have taken for  granted is one of the Royal delicacy of a lavish Nizam outspread .Baghaare baingan is one of the most requested recipe by friends at our place .

The key to a perfect lip smacking gravy is the proportion of onions,peanuts and coconut. The recipe and the pictorial representation may seem laborious, but once you have got the nerve of the dish its as simple as drinking water.Trust me :)you won't regret it . Just one bite of this and you are lost into the world of flavours,from caramelised onions to coconut .

Step wise procedure of baghare baingan

Preparation time : 20 minutes
cooking time ; 30 minutes
servings; 6 -8 people


  • 2 onions (medium size)
  • 250 gms brinjal ( aubergines )
  • 1 tbsp +4 tbsp oil 
  • 1 tbsp ginger garlic paste 
  • 4 tbsp coconut paste
  • salt to taste 
  • gooseberry size of Tamarind

To  roast and grind 

  • 2 tbsp  Coriander seeds 
  • 2 tbsp  white sesame seeds 
  • 2 tbsp peanuts or groundnuts
  • 1 tsp cumin seeds

To temper

  • 2 green chillies(slit)
  • 1 tsp black pepper corns 
  • 1/8 tsp fenugreek seeds (methi)
  • 1/8 tsp kalonji (onion seeds)
  •  sprig of curry leaves
  • 2 tsp red chilly powder 

Procedure of baghare baingan

  • To a pan add the ingredients listed under "to roast and grind "one by one and dry roast until the  nutty aroma emanates.Make sure not to burn it .Cool it and grind to a powder with out adding water.
  •  To the same pan add roughly sliced onions and saute until caramelised .Cool it and grind it to a smooth paste along with the roasted powder from step 1 and coconut by adding a little water .This paste will be the body of the gravy .

  • Wash , trim and cut the brinjals according to the shape shown below, as such that the brinjal stays intact with the stem.

  •  Heat oil in a heavy bottom wok or a sauce pan and slowly drop in the brinjal .flip and cook on medium flame until it looks wilted,but should hold the shape .

  • Remove the brinjals in a plate ,simmer the flame to lowest and add the ingredients listed under tempering reserving red chili powder 

  • Once the spices pop up switch off the flame and add the red chilly powder followed by 1/8 cup of water ,this prevents the spices from burning     
  • Now add the ground paste followed by ginger garlic paste  and salt 

  • Add the brinjals,give it a nice stir and add 1/2 cup of water . Cover and allow it to cook until the curry thickens and oil leaves the side of the pan.Mean while soak tamarind in hot water.

  • Saute the Curry until oil leaves the sides of the pan .Now add the tamarind pulp and 3/4 cup water  or as desired, cook on high flame until a boil .Simmer and cook for 10 - 15 Min's so that the flavours seep into brinjals .Adjust the seasoning.

Your baghaare baingan is ready to be served .


  • As I had coconut paste ready I have used it  ,if you are using dessicated coconut roast it and grind to a paste .
  •  I have used green brinjals ,you can use purple ones too.
  • Slit the green chillies slightly as they may splutter in oil.


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