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You are here: Home / Brinjal or Eggplant Recipes / Bagara Baingan Recipe, Hyderabad Bagara Baingan

Bagara Baingan Recipe, Hyderabad Bagara Baingan

February 28, 2016 117 Comments

Bagara Baingan is a relatively mellow Hyderabad dish that uses young brinjal or baingan and a masala paste with peanuts. I tried this with roti and it was a delicious combination! A friend of mine had been asking me for a good bagara baingan recipe after trying it in Hyderabad so I was kinda forced into making this but boy, am I glad I did. Try this easy bagara bainga at home, you surely won’t be disappointed.

bagara baingan recipe, hyderabad bagara baingan recipe

This bagara bainganย recipe is loosely based on a recipe I saw in a Nita Mehta book at the library. I didn’t borrow it so made this based on what I could remember from her recipe. The amount of ingredients are all my own approximation but it turned out very tasty, a perfect combo with roti, pulao or biryani (like they serve it in Hyderabad).

Also check out:ย 

Mirchi ka salan recipe
mirchi ka salan recipe

Baingan ka salan recipe
baingan-ka-salan-baingan-recipes-hyderabadi-baingan-ka-salan

Bagara Baingan Recipe
 
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Bagara baingan recipe, Hyderabad style bagara baingan, a delicious curry with eggplant cooked in a sesame peanut onion paste.
Author: nags
Recipe type: Side Dish
Cuisine: Indian
Serves: 4
Ingredients
  • 6 purple baby brinjals
  • 2 tbsp white sesame seeds
  • 2 tbsp peanuts
  • 2 tbsp grated coconut
  • 1 onion, chopped fine
  • 1" piece of ginger
  • 2 garlic pods (or 2 tsp ginger garlic paste)
  • ¼ tsp turmeric powder
  • 1 tsp jeera / cumin seeds
  • 1 tbsp coriander powder/malli podi
  • 1 tsp red chilli powder (or to taste)
  • A small lemon sized ball of tamarind
  • 1 tbsp oil
  • Salt
  • Fresh coriander leaves for garnish
Instructions
  1. Dry roast the peanuts and sesame seeds separately until golden brown. Set aside to cool. Then, grind together with the coconut and little water to form a smooth paste.
  2. Extract the tamarind paste in 1 cup warm water. Grind the ginger and garlic together if using fresh gg paste.
  3. Fry the brinjals in oil until soft but still holds shape. Drain and set aside. In the same oil, fry the onions and ginger garlic paste until golden. Then add the ground paste and fry for a minute.
  4. To this, add turmeric powder, chilli powder, jeera, coriander powder and salt. Mix well and fry for another minute.
  5. Add the tamarind water, mix, then add the brinjals and cook closed for 5-10 mins. Garnish with fresh coriander leaves before serving.
3.5.3208

Step by Step Bagara Baingan Recipe
First, dry roast about 2 tbsp of white sesame seeds / til / ellu until golden brown. Set aside.
bagara baingan recipe, hyderabad bagara baingan recipe

Then, dry roast 2 tbsp peanuts until roasted and brown. Mine was raw and unsalted so if you are going to use the salted kind, then make sure you keep that in mind while adding salt to the final dish. Set aside.
bagara baingan recipe, hyderabad bagara baingan recipe
Next, heat 1 tbsp oil in the same kadai and throw in the washed and slit baby brinjal. We are using the same kind used for ennai kathirikkai kuzhambu. Fry until soft and set aside.
bagara baingan recipe, hyderabad bagara baingan recipe
In the same oil, add 1 onion, chopped fine.
bagara baingan recipe, hyderabad bagara baingan recipe
To this, add a 1″ piece ginger and 2 garlic pods ground together. Alternately, add 2 tsp readymade ginger garlic paste.
bagara baingan recipe, hyderabad bagara baingan recipe
While you let that fry, grind the sesame and peanuts with 2 tbsp grated coconut to a smooth paste.
bagara baingan recipe, hyderabad bagara baingan recipe
Which looks like this. Yes, you can add a little bit of water while grinding.
bagara baingan recipe, hyderabad bagara baingan recipe
By now, the onions would have started to brown. Add the ground paste and mix well.
bagara baingan recipe, hyderabad bagara baingan recipe
To this, add 1/4 tsp turmeric powder, 1 tsp jeera, 1 tbsp coriander powder and 1-2 tsp red chilli powder, with salt.
bagara baingan recipe, hyderabad bagara baingan recipe
Mix well and stir for a minute until the paste thickens.
bagara baingan recipe, hyderabad bagara baingan recipe
I know this looks kinda gross so let’s quickly get this over with. Add the tamarind water made with a small lemon sized ball of tamarind and 1 cup warm water. Ok next step, quick!
*Please ignore the stains on my stove. They are from a dish I made just before this. Thank you*

bagara baingan recipe, hyderabad bagara baingan recipe
Ah, not so bad once its mixed. So mix well and then..
bagara baingan recipe, hyderabad bagara baingan recipe
.. add the fried baby brinjal.
bagara baingan recipe, hyderabad bagara baingan recipe
Cook closed for 5-10 mins until the gravy thickens.
bagara baingan recipe, hyderabad bagara baingan recipe
Done! Serve bagara baingan warm with a garnish of chopped coriander leaves. This tasted really really good and I really think I should make more curries with roasted peanut paste as the base. The sesame really helps enhance the taste too!

bagara baingan recipe, hyderabad bagara baingan recipe
For bagara baingan recipe in Telugu, Tamil, Hindi, Urdu, Kannada etc please use the Google translate button in the sidebar.
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By nags Filed Under: Brinjal or Eggplant Recipes, Gravy Vegetarian Side Dishes

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Reader Interactions

Comments

  1. Di

    July 5, 2018 at 9:47 pm

    Hi my husband is allergic to peanuts…can it be substituted with any other ingredient.

    Reply
    • nags

      January 15, 2019 at 10:08 am

      peanuts for authentic flavour, almonds or walnuts may work too for texture

      Reply
  2. Bhavana

    January 11, 2018 at 9:50 pm

    So tempting that I got brinjals immediately and tried it. It came out well. Thanks for sharing.

    Reply
    • nags

      January 12, 2018 at 9:44 am

      wow! thanks for sharing that ๐Ÿ™‚

      Reply
  3. Jaya Reddy

    April 7, 2013 at 5:57 am

    I had made this Michi Ka saalan in 1990s … recipe was from a neighbour Parveen … it matches with ur recipe .. am so happy … am trying out capsicum in this gravy …

    Reply
  4. Meghna

    February 14, 2013 at 6:04 pm

    Looks fabulous! I would love to try this but no one at home likes Brinjals. Any other vegetable you would suggest as an alternative for the same gravy??

    Reply
    • Nagalakshmi V

      February 15, 2013 at 1:55 am

      You can try it with potatoes I guess?

      Reply
  5. AAlia Sabahat

    January 28, 2013 at 6:21 pm

    JUSSSSSSSTTTTT FANTABULOUSSS !!!!

    Reply
  6. Femina

    December 27, 2012 at 12:01 pm

    tried ur recipe…its awesome..love it..love ur photography too..

    Reply
  7. Femina

    December 27, 2012 at 12:00 pm

    awesome recipe…tried it..love it!!

    Reply
  8. Veni Venkat

    December 17, 2012 at 8:26 am

    I made the dish editing only the coconut out and it was awesome. I also used the gravy as a dip for my masala vada, which turned out to be a big hit. Thanks for sharing this recipe..

    Reply
  9. Veni Venkat

    December 17, 2012 at 8:24 am

    I tried the recipe without the coconut as I don't like coconut. It was awesome. Thanks for sharing this. Veni

    Reply
  10. Preetha

    November 15, 2012 at 2:37 pm

    I am becoming a fan of your recipes. Tried this one today and was superb .. I had some north indian veg guests and was totally upset. For me always special cooking is non veg .. then saw this.. thanks a lot

    I tried the exact recipe, then i felt is salt is little more , there was no ready cocunt milk at home, so found netle cream in the fridge and added 2 spoons of that .. It was good .

    Reply
  11. Sharada

    May 19, 2012 at 4:33 pm

    I tried this recipe and it turned out very good. my husband and kids loved it. Thank you!

    Reply
  12. Sanju

    March 22, 2012 at 12:03 pm

    Ans you call yourself lazy? Are you kidding me… Thanks for all your effort and posting pictures just helps to remember the recipe better.

    Reply
  13. Renu

    February 16, 2012 at 3:46 am

    Thank you for the recipe the kids loved the bagara baigan.

    Reply
  14. Sarah Chaudhry

    November 20, 2011 at 8:41 am

    I am from Pakistan, I have some hyderabadi frends. I always loved their food. Well I tried this recipie yesterday and believe me , my family and me are just loving it. It turns awesome. Thanks a lot for sharing such a wonderful delicious recipie with pictures, Picture worth thousand answers. I served it with naan and hyderabadi kachay gosht ki biriyani . It was great. Anyway South Indian food rocks. Love it

    Reply
  15. Anonymous

    September 23, 2011 at 8:02 pm

    Thanks Loved it though i have made it in the past…I am too laid back for a complex recipe , but I found this indeed clear & simple ,just the way i like it..thankls again..:)

    Reply
  16. Anonymous

    June 11, 2011 at 3:54 am

    Hi,
    I made this for lunch..It turned out really well..
    Thanks:)

    vini

    Reply
  17. betaal babu

    June 8, 2011 at 3:10 pm

    very nice way to tell a recipe.thanks

    Reply
  18. Anonymous

    April 20, 2011 at 8:52 am

    Hey,
    I tried this recipe. VERY easy to follow – especially with the useful pics of every step.

    It turned out to be really nice. I kept half of the paste to marinate the 'baingan' (so it tastes as good as the gravy).

    Reply
  19. Anonymous

    March 30, 2011 at 11:34 pm

    So, I substituted Tahini with sesame seeds and used peanut butter…still turned out aight but was slightly on the sweeter side..it was very quick though- 15 minutes flat and my bagarey bhaingan were ready

    Reply
  20. Nags

    March 31, 2011 at 1:03 am

    those are both awesome ideas! wil surely try those next time i make them, and maybe kick the heat up a notch to make up for the sweetness! its been ages since i made my bagara baingan recipe

    Reply
  21. sangeeta

    February 17, 2011 at 10:06 am

    Just read one more comment by some anonymous coward… sorry i am not on a perpetual diet baby . I am a happy foodie and write a nice healthfood blog and if you have seen a nice traditional foods blog too where all my rich recipes find a proud place.

    This is for that coward and not for you Nags ๐Ÿ™‚
    Had just come to check your reply and spotted that one too:)

    Reply
  22. sangeeta

    February 17, 2011 at 9:43 am

    I landed up here somehow today and saw your answer to my comment . I am sorry i was not clear enough the first time so i take this opportunity to make amends now….i called this masala paste healthy in the positive way and ranted about the richer recipes i had seen including cashew and lots of oil etc…. the healthier version i had posted included fenugreek leaves ๐Ÿ™‚ …i am really smiling at this right now.

    Yes healthy is a very subjective word and fat is not at all unhealthy , ghee is considered good and healthy in North Indian food and that is my kind of food … ayurveda considers ghee good …
    This recipe in fact has all the good fats , from sesame , peanuts and the coconut all are considered good….I am sorry if my comment hurt you in any way….it was not meant to be so.

    Reply
  23. Nags

    February 17, 2011 at 10:11 am

    Yeah I read that too… may have influenced how I interpreted your comment, not sure.

    Anyway, here's to more healthy cooking and absolutely no hard feelings!! ๐Ÿ™‚

    Reply
  24. Nags

    February 17, 2011 at 9:57 am

    OMG! Even I don't remember reading this comment or replying like I did! No offense taken, sorry for the drama ๐Ÿ™‚

    Reply
  25. Nags

    November 21, 2010 at 9:09 am

    thanks for dropping by radhika. i am definitely going to try it your aunt's way next time!! ๐Ÿ™‚

    Reply
  26. Anonymous

    November 18, 2010 at 2:43 am

    your recipe is pretty much the regular one made by my aunt in hyderabadi ( a true blue blooded hyderabadi) except,

    heat oil and splutter jeera and then add the gooey ground masala. ( so no jeera powder)

    burn a whole onion over your stove flame till peel is black. clean and chop the half roasted onion and grind with masala. and no chopped onions.

    nice page ๐Ÿ™‚ and love your style of writing.
    radhika

    Reply
  27. sevenmervels

    November 10, 2010 at 8:57 am

    love d way u portrayed ur dishes n ideas .. love u nags ๐Ÿ™‚

    Reply
  28. Sonia

    September 1, 2010 at 6:04 pm

    I had bookmarked this for a while now and finally made it yesterday. It came out so so super. Many times it looked different than your pics and I was worried. But I guess with such wonderful flavors and your awesome explanation, it doesnt matter if things are off a little. I had initially thought all the steps would make it exhausting. But its super easy.
    Thanks a lot, I have been feeling extra proud of my cooking after making this.

    Reply
  29. Val

    July 6, 2010 at 1:51 pm

    I love the look of this curry. It looks so doable and pretty quick too. I'm just starting to delve into Indian cooking and find it a real challenge. This looks perfect though ๐Ÿ™‚

    Reply
  30. Nags

    June 24, 2010 at 2:16 am

    Thanks for trying Priti ๐Ÿ™‚ I updated my Tried and Tasted section with your link too!

    Reply
  31. Priti

    June 23, 2010 at 12:46 pm

    Hey dear tried the bagara baigan and it was yummy….have posted the recipe too..thanks for sharing

    Reply
  32. Rosa

    June 16, 2010 at 4:26 am

    Thanks! There were some green brinjals lying around at home and your yummy looking recipe sprung to mind. I'll let you know if I make it… I have to get some sesame and peanuts first. Hopefully that will happen before the brinjals over ripen.. Things move very slowly this side of town ๐Ÿ™‚

    Reply
  33. Nags

    June 16, 2010 at 5:18 am

    Haha good luck with making the bagara baingan Rosa ๐Ÿ™‚

    Reply
  34. Nags

    June 16, 2010 at 2:10 am

    Rosa, I am not sure of green brinjals, traditionally, the purple ones are used for this. you could try the green ones but the flavour may differ. Let me know if you do ๐Ÿ™‚

    Reply
  35. Rosa

    June 15, 2010 at 2:24 pm

    Would this work with the green brinjals as well?

    Reply
  36. Aruna Manikandan

    June 12, 2010 at 1:03 pm

    looks delicious ๐Ÿ™‚

    Reply
  37. Nags

    June 12, 2010 at 11:59 am

    hehe thanks! ๐Ÿ™‚

    try using baby brinjals next time, or double the quantity of ingredients required for the sauce and you should be just fine ๐Ÿ™‚

    Reply
  38. Octovus

    June 9, 2010 at 1:21 am

    This was delicious! And the 'rainbow' circles of colours the brinjals get after frying (before you put them in the sauce) are so pretty! I suppose our eggplants were too large, they must be teenagers not babies hehe…but it worked well with 5 in the pot, there was just not enough sauce. We will make again. Thanks for sharing!

    Reply
  39. Ajith

    June 1, 2010 at 5:01 am

    Hi,

    I am not a baingan fan, but Bagara baingan, Hyderbadi style is something that I relish. My daughter sent this blog trail for my wife. I happened to go through and was fascinated by the easy steps and the wonderful pictures to go with the narrative. We have all the ingredients ready and it is time to get into anction for Bagara baingan. Thanks
    Ajith

    Reply
  40. Nags

    June 1, 2010 at 5:23 am

    Thanks a ton for the sweet comment Ajith. Hope you tried it. If you could click a pic and send me, I will feature you in the site ๐Ÿ™‚

    Reply
  41. Kuty's Korner

    May 23, 2010 at 5:38 pm

    Hi! Your recipe turned out perfect! I love the step by step pictures. I have posted your recipe on my blog. One different thing I did was broil the brinjals instead of frying them. http://kutyskorner.blogspot.com/2010/05/bagara-baingan.html

    Reply
  42. Nags

    April 12, 2010 at 3:54 am

    Thanks a ton Divya. Yes, this Bagara Baingan recipe really works for me too each time.

    Reply
  43. Divya

    April 11, 2010 at 4:06 pm

    i had tried this recipe frm many websites before and it didnt turn out quiet as well. But this one is totally foolproof and tastes amazing! i have made your recipe one too many times now… and it turns out awesome every time! thanks for posting it! will keep visiting!

    Reply
  44. The Wandering Minstrel

    April 1, 2010 at 1:08 pm

    aah nice. and looks easy enuf to become a must-try. and abt feeling all keyed out, trust me, that bit has hit me too, so i just know that its lack of vacations, sleep, too much work and all else combined. go to phuket ๐Ÿ™‚ and life will come rushing back in!

    Reply
  45. SJ

    April 1, 2010 at 1:08 pm

    Nags visit me I will give you my mojo come. I have a feeling my mom has hidden this book and uses the recipe from the book. She makes it the same way peanuts and blah- except she stuffs the brinjal with the thing. Bookmarked!

    PS- I think a cosmopolitian everyday brings back the mojo. u wwant?

    Reply
  46. Vrinda

    April 1, 2010 at 1:08 pm

    I hav tried this watching vahchef's video..was so yumm..nice step by step presentation,Merry x'mas….

    Reply
  47. Miri

    April 1, 2010 at 1:08 pm

    Thanks for that wonderful step by step recipe – what an amazing effort you have put in!

    Reply
  48. Gita

    April 1, 2010 at 1:08 pm

    Wonderful dish Nags..love your step by step pictures ๐Ÿ™‚

    Reply
  49. Indhu

    April 1, 2010 at 1:08 pm

    love the gravy… would probably substitute eggplant with something else.. please post the photography basics drafts. your photography basics posts helped me a lot..

    Reply
  50. munchcrunchandsuch

    April 1, 2010 at 1:08 pm

    oh girl, thats one awesome dish.cant wait to have my hands on it.

    Reply
  51. Superchef

    April 1, 2010 at 1:08 pm

    ive tried making this once, but never got this nice colour!! this looks gorgeous!

    Reply
  52. RAKS KITCHEN

    April 1, 2010 at 1:08 pm

    Hahaaa,me to in same phase ;P

    Nice recipe,with my fav veggie!!

    Reply
  53. Shama Nagarajan

    April 1, 2010 at 1:08 pm

    i make this very often..i leant this from my neighbour….hyderabad is one place with different tasty recipes..delicious..please do collect ur gift from this http://easy2cookrecipes.blogspot.com/2009/12/my-250-th-post.html

    Reply
  54. Ann

    April 1, 2010 at 1:08 pm

    Yo Yo Yo Nags – c'mon over – I have an Xmas gift for you….
    Now that just took corniness to an entirely new level…sheesh…

    Reply
  55. ?

    April 1, 2010 at 1:08 pm

    Am on an eggplant spree too! ๐Ÿ™‚
    Isn't there something about this luscious vegetable that brings out such rich creations?
    Loved the post!

    Reply
  56. meeso

    April 1, 2010 at 1:08 pm

    I get bored with blogging a couple times a year, maybe more… I lose interest in cooking, blogging, everything… Then I just let it pass and my interest comes back… this recipe looks soooo good! I am an eggplant fanatic and I can't wait for the markets to open up this spring so I can get some more of these baby eggplants!

    Reply
  57. Nags

    April 1, 2010 at 1:08 pm

    Thanks Pretty Woman ๐Ÿ™‚ So glad you liked the bagara baingan recipe. I felt I wouldn't make it unless its shown step by step to me so that's why I did the same for you guys!

    Reply
  58. Prettywoman

    April 1, 2010 at 1:08 pm

    thanks a ton for posting this step-by-step! I had this a long time back, my mom's friend made it for me…but i lost the recipe…

    I wanted to recreate it recently and found it on ur blog!! Awesome pictures too…crystal clear process! Kudos to your patience!

    Reply
  59. Nags

    March 8, 2010 at 1:47 am

    Thanks Pretty Woman ๐Ÿ™‚ So glad you liked the bagara baingan recipe. I felt I wouldn't make it unless its shown step by step to me so that's why I did the same for you guys!

    Reply
  60. Prettywoman

    March 7, 2010 at 3:31 pm

    thanks a ton for posting this step-by-step! I had this a long time back, my mom's friend made it for me…but i lost the recipe…

    I wanted to recreate it recently and found it on ur blog!! Awesome pictures too…crystal clear process! Kudos to your patience!

    Reply
  61. rkramadh

    January 28, 2010 at 7:09 pm

    I tried this recipe last week and it came out great. Instead of looking at each pic, I went straight to the summarized recipe and luckily slit the baingan (thinking I was being smart). It does say "split" under the pic ๐Ÿ™‚ I like this method to the longer, tedious one my hubby does, he was impressed too. One more thing, I made the mistake of deep frying baingan, the taste was great but didn't want calories. Oh, I used tamarind paste sparingly, it worked out. This recipe is a keeper, thanks so much!!

    Reply
  62. Nags

    January 29, 2010 at 1:35 am

    rk, thanks for letting me know the feedback after trying the bagara baingan. i will also correct the typo ๐Ÿ˜€ hehehe ๐Ÿ˜€

    Reply
  63. Nags

    January 22, 2010 at 2:12 am

    hahaha Keerthi! You are so funny ๐Ÿ˜€ Glad you liked the bagara baingan recipe ๐Ÿ™‚

    Reply
  64. keerthi

    January 21, 2010 at 11:58 am

    omg i totally love you!!! ๐Ÿ™‚ ๐Ÿ™‚
    made this today for lunch bcoz mom left for US to be with akka n even my thathi was all praise for me which is extremely rare! :))
    thatha n dad were super amazed and it was an overall BLOCKBUSTER HIT!! ๐Ÿ˜€

    Reply
  65. Ranjani

    January 6, 2010 at 10:14 pm

    This stuff is phenomenal:))

    Reply
  66. Sri

    January 1, 2010 at 12:08 am

    I second the thing about coconuts – "coconut oil" and "coconut butter" is the hip new thing among the vegans & health nuts ๐Ÿ™‚ oh and coconut water that is ridiculously expensive in a tetrapak!!

    Reply
  67. my kitchen

    December 31, 2009 at 12:27 pm

    Perfect with roti,yummy curry

    Reply
  68. Anupama

    December 28, 2009 at 11:02 pm

    Never knew such a recipe existed.. btw, is it also called gutti vankaya koora or a variation of gutti vankaya koora?

    Reply
  69. jeremy

    December 28, 2009 at 8:20 pm

    Hi Nags, yes, you should google superfoods and coconut products (esp. raw shavings and virgin coconut oil) are up there with ginger, acai berries, and, yes, chillies (so imagine all the good there is in Indian food!). This might sound counter-intuitive, but people who have coconut regularly in their diet are lighter than the average. And, if you google coconut and superfoods, you'll come across quite a lot of information on its weight-loss properties. Go coconuts about it! ๐Ÿ˜‰

    Reply
  70. Nags

    December 29, 2009 at 2:11 am

    Anupama, this is different from the Andhra gutti vankaya recipe. That one uses more spices and involves stuffed brinjals ๐Ÿ™‚

    Reply
  71. jeremy

    December 27, 2009 at 8:29 pm

    As for coconut being bad for the health; well it is now deemed a "superfood". Now in Europe and in the US, cooking with coconut oil is the latest thing. Studies show that it is amazing for staving off cancer and all sorts of diseases. And this has been scientifically proven now.

    Reply
  72. Nags

    December 28, 2009 at 2:39 am

    Jeremy, I didn't know that! Thanks for reinstating my faith in coconuts ๐Ÿ˜‰

    Reply
  73. meeso

    December 27, 2009 at 4:04 pm

    I get bored with blogging a couple times a year, maybe more… I lose interest in cooking, blogging, everything… Then I just let it pass and my interest comes back… this recipe looks soooo good! I am an eggplant fanatic and I can't wait for the markets to open up this spring so I can get some more of these baby eggplants!

    Reply
  74. RedChillies

    December 27, 2009 at 2:51 pm

    Nags, that looks delicious. Wanted to wish you and your family Happy Holidays and warm wishes for the New Year!

    Reply
  75. Cynthia

    December 26, 2009 at 10:44 pm

    Happy Holidays!

    Reply
  76. Ann

    December 26, 2009 at 6:25 am

    Ummm…no seriously…I.Have.An.Award.For.You Gift waiting for you…in my blog ๐Ÿ˜‰

    Reply
  77. ?

    December 25, 2009 at 5:22 pm

    Am on an eggplant spree too! ๐Ÿ™‚
    Isn't there something about this luscious vegetable that brings out such rich creations?
    Loved the post!

    Reply
  78. Pravs

    December 25, 2009 at 4:25 pm

    That's a good work of step by step pics you have given here. End result is the delicious looking baingan. Happy holidays, nags.

    Reply
  79. radha

    December 24, 2009 at 12:30 pm

    A typical Hyderabadi dish. So nice. Also, I understand how you feel, I did not blog for more than a month!

    Reply
  80. Ann

    December 24, 2009 at 5:37 am

    Yo Yo Yo Nags – c'mon over – I have an Xmas gift for you….
    Now that just took corniness to an entirely new level…sheesh…

    Reply
  81. Nags

    December 24, 2009 at 7:59 am

    hehe Ann! Still cute only ๐Ÿ™‚

    Reply
  82. Nithya Praveen

    December 23, 2009 at 4:33 pm

    Anything with Baingan and am in for it:)It surely makes me hungry:)

    Reply
  83. Priya

    December 23, 2009 at 8:33 am

    Such a fantastic and beautiful dish…makes me hungry..

    Reply
  84. Arch

    December 23, 2009 at 5:01 am

    Love the look of this..I am on an eggplant spree right now, been making so much of it lately…Had this really long back…Must make with some biryani…

    Reply
  85. Shama Nagarajan

    December 23, 2009 at 4:50 am

    i make this very often..i leant this from my neighbour….hyderabad is one place with different tasty recipes..delicious..please do collect ur gift from this http://easy2cookrecipes.blogspot.com/2009/12/my-250-th-post.html

    Reply
  86. Hb

    December 23, 2009 at 4:09 am

    Nags, I so agree with being lazy part. I have made Hyderabadi dum biryani but never got to post it. I follow the same recipe just that I put everything in the blender ๐Ÿ˜€ Tastes awesome right?

    Reply
  87. Mahimaa's kitchen

    December 23, 2009 at 3:07 am

    ah looks creamy and colorful. nice step by step pics.

    Reply
  88. chakhlere

    December 22, 2009 at 11:32 pm

    Lovely. I remember my mom's baigan . This one looks lip smacking.

    Reply
  89. Superchef

    December 22, 2009 at 9:31 pm

    ive tried making this once, but never got this nice colour!! this looks gorgeous!

    Reply
  90. munchcrunchandsuch

    December 22, 2009 at 8:59 pm

    oh girl, thats one awesome dish.cant wait to have my hands on it.

    Reply
  91. Anonymous

    December 22, 2009 at 8:00 pm

    I love the step-by-step pics, that gives me an incentive to make dishes I would never have otherwise

    Bong Mom

    Reply
  92. Shri

    December 22, 2009 at 6:59 pm

    It looks delicious,rich and flavorful

    Reply
  93. Nags

    December 23, 2009 at 2:24 am

    Sangeeta – 'healthy' is a subjective word. I grew up eating copious amounts of coconuts in various forms every day. To this minute, I don't believe its harmful or fattening like many studies and people claim. In Kerala, its a staple and used in almost everything. Likewise, I know in some parts of India, ghee is used every day and even considered medicinal but here in Singapore, people call it 'animal fat' and stay away from it.

    Its all in the mind and perception. Having said that, I don't serve food like this (I actually don't think this bagara baingan is "rich") every day obviously. I share recipes here that I try out as I go and are usually not regulars ๐Ÿ™‚

    Reply
  94. Indhu

    December 22, 2009 at 6:24 pm

    love the gravy… would probably substitute eggplant with something else.. please post the photography basics drafts. your photography basics posts helped me a lot..

    Reply
  95. Manasi

    December 22, 2009 at 5:45 pm

    I would love this gravy, i am not a fan of eggplant but enjoy the gravy with rice, roti or even bread!
    I know what u mean by feeling lazy, i have this inertia too…sigh!

    Reply
  96. Parita

    December 22, 2009 at 5:31 pm

    So creamy and rich gravy!

    Reply
  97. RAKS KITCHEN

    December 23, 2009 at 1:07 am

    Hahaaa,me to in same phase ;P

    Nice recipe,with my fav veggie!!

    Reply
  98. Gita

    December 22, 2009 at 4:54 pm

    Wonderful dish Nags..love your step by step pictures ๐Ÿ™‚

    Reply
  99. rekhas kitchen

    December 22, 2009 at 4:37 pm

    wonderful recipe nice step by step…. I use to make this for every week end now a days I became little lazy…. feel like have that delicious cury with rice ymmmmmmm mothwatering….yeh very tempting pic. too nags

    Reply
  100. Sumi

    December 22, 2009 at 4:28 pm

    perfect picture.good one brinjals

    Reply
  101. Miri

    December 22, 2009 at 4:11 pm

    Thanks for that wonderful step by step recipe – what an amazing effort you have put in!

    Reply
  102. DEESHA

    December 22, 2009 at 3:29 pm

    this is exactly what I am feeling right now. My reader has not been opened since 2 weeks. I have never tried baghara baingan. hyderabadi food is always soo yummm

    Reply
  103. Pavithra

    December 22, 2009 at 3:22 pm

    Wow looks so yummy and with wonderful step by step photographs… Reallt tempting nags

    Reply
  104. Anonymous

    December 22, 2009 at 3:02 pm

    @ sangeeta, I don't understand your problem with people eating a rich version of a curry. Just because you are on a perpetual diet doesn't mean the entire nation is on a diet.

    Reply
  105. Vrinda

    December 22, 2009 at 2:34 pm

    I hav tried this watching vahchef's video..was so yumm..nice step by step presentation,Merry x'mas….

    Reply
  106. sangeeta

    December 22, 2009 at 1:43 pm

    lovely pictures and yummy baingan !!
    i posted a healthier version of this vaghara baingan recently and a few more recipes with this awesome paste…most recent being chhole with gobi..
    this really is a yummy n healthy masala paste , some people make it unnecessarily rich though…

    Reply
  107. Kamana

    December 22, 2009 at 12:26 pm

    i hope you get your mojo back cos i look forward to finding out about food photography from you.

    Reply
  108. Mona

    December 22, 2009 at 6:38 pm

    Looks and sounds delicious!

    Reply
  109. Divya Vikram

    December 22, 2009 at 6:15 pm

    Bagara baingan looks nutty and flavorful!

    Reply
  110. SJ

    December 22, 2009 at 10:01 am

    Nags visit me I will give you my mojo come. I have a feeling my mom has hidden this book and uses the recipe from the book. She makes it the same way peanuts and blah- except she stuffs the brinjal with the thing. Bookmarked!

    PS- I think a cosmopolitian everyday brings back the mojo. u wwant?

    Reply
  111. Tina

    December 22, 2009 at 1:14 pm

    Wow sooooo tempting dear….Ithu muzhuvan kazhikkan thonunnuuuuu….

    Reply
  112. Sharmilee! :)

    December 22, 2009 at 9:41 am

    Oh no u should pull out those drafts & work on it soon.Long weekend coming up so am sure u can make it nags….so will wait for it.I've also been planning(still in planning phase :() a post on photography for a long time not that I am gud at it but still thought to share what I learnt…..hmm blame it on laziness or my lil one ๐Ÿ˜€

    Brinjal with peanuts and sesame sounds new and interesting! Guess this is my longest comment….:)

    Reply
  113. Sonia

    December 22, 2009 at 9:37 am

    ummm…yeah you need to revive urself to get ur mojo back.:) I don't see your comment in my blog now and then. Come here and we'll have a great plans – go to beach, tanning, spa-massage with sipping cool summer drink!!! ๐Ÿ˜€ ~sigh~
    Baghare baigan looks so mouth watering!:) Thanks for steps. ๐Ÿ™‚

    Reply
  114. The Wandering Minstrel

    December 22, 2009 at 9:20 am

    aah nice. and looks easy enuf to become a must-try. and abt feeling all keyed out, trust me, that bit has hit me too, so i just know that its lack of vacations, sleep, too much work and all else combined. go to phuket ๐Ÿ™‚ and life will come rushing back in!

    Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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