Are you looking for an easy, vegan eggplant recipe? Then look no further! This Hyderabadi Bagara Baingan recipe is packed with flavors. It is creamy, nutty and so rich, you will definitely be adding this to your recipe repertoire!
It’s time for Lina’s April challenge. This time Lina had a rather unusual challenge for us, we had to select a random number, from 1-30, upon selecting a certain number she would reveal the dish allotted for that particular number. I selected the number 12.
Hyderabadi Bagara baingan it was for me! For those of you are not very familiar with this dish, it is a very delicious dish from Hyderabad, India. Baingan – Eggplant/ Aubergines are mainly known as Brinjal in India. I don’t really know why I haven’t prepared this dish before, but thanks to Lina’s challenge I will be making this more often.
I really love how the combination of peanuts, sesame seeds, and coconut come together and impart this rich nutty flavor to the dish, making it quite unique. The mini eggplants are traditionally deep-fried, but shallow frying works well too. The roasted eggplants are then simmered in a spiced, tangy, nutty and creamy curry. It not only tastes delicious but looks beautiful as well.
Hyderabadi Bagara Baingan is mostly served as a side with biryani or bagara rice. We had it with plain rice, however, this would also pair well with chapatis or any other flatbread. This vegan eggplant curry also makes for a really nice party dish, your guests will love it!
I visited Washington DC last month for the cherry blossom festival, it wasn’t peak bloom, but good enough for pics though ! My then virtual friend, Soniya had invited us over, since it was spring break as well, I thought it would be a good idea meeting her.
So after chilling out a bit after arriving at her place, we headed to the grocery store, bought these baby eggplants and got to cooking!! Yes, I know weird right?! But we met through a foodie group so definitely there had to be some cooking done 😛
This bagara baingan | vegan eggplant curry turned out so amazing, everyone loved it! It’s a fairly simple recipe to execute. I’ve adapted this recipe from Rama Devi Vishwanatham who had shared it on our FB foodie group. She learnt this from her good friend Sailaja, so big thanks to you too Sailaja for your lovely recipe 🙂
Sharing some images of the beautiful cherry blossoms. I forgot to carry my camera along 🙁
I know, sigh!! Hope you still enjoy the pics 🙂
The judge for this wonderful contest is Jhuls@ The not so creative cook. Let’s begin with this delicious Indian style eggplant subzi, do try it guys, you will love it 🙂
YOU MAY ALSO LIKE THESE INDIAN EGGPLANT RECIPES,
STEP BY STEP INSTRUCTIONS TO MAKE HYDERABADI BAGARA BAINGAN | VEGAN EGGPLANT CURRY
1.Dry roast the peanuts, coconut and sesame seeds separately and let them cool. Grind it together into a fine paste. Keep aside.
2.Soak the tamarind in 1/4 cup of hot water. Extract and strain the tamarind pulp just before using it further in the recipe.
3.Heat 2 Tbsp. oil in a wide pan. Add the eggplant and cook on low heat until lightly browned from all sides. Remove and keep aside in a plate.
4.Add 3 more tbsp oil to the same pan, add mustard seeds, cumin seeds, and methi seeds.
5.Once they splutter, add chopped onions to it.
6.When the onions are almost soft & translucent, add ginger garlic paste and sauté for few seconds.
7.Next add the ground masala paste and fry over medium heat until it oozes oil from the side, about 2 minutes.
8.Add tamarind extract, jaggery, salt, turmeric, and red chilli powder and fry for 2 minutes.
9.Then add about a cup of water to it. Mix and bring to a boil.
10.Add the sautéed eggplants and tomato pieces, mix it well with the curry. Reduce the heat, cover with lid and let it cook.
11.Stir occasionally until eggplants are well cooked. (You can see oil floating on top when the curry is cooked). Add garam masala powder and cook for a minute. Turn off the heat and add chopped cilantro.
NOTES
1.The curry thickens as it cools, add a little water, mix gently and heat it before serving. Or add 1.5 cups water while cooking in step 9.
2.Post updated with new pics.
3.Made the following changes in the recipe-
- The quantity of sesame seeds and peanuts reduced from 1/2 to 1/4 cup for both.
- Added 1 tsp jaggery
- Reduced methi seeds from 1 ts to 1/4 tsp
Table of Contents
HOW TO MAKE HYDERABADI BAGARA BAINGAN?
Bagara Baingan | Vegan Eggplant Curry Recipe
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 400 grams /10-12 Small eggplants, washed & quartered, keeping the stem intact
- 2 small onions, finely chopped
- 2 medium tomatoes, chopped into big cubes
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/4 tsp methi (fenugreek seeds)
- Walnut-sized ball of tamarind
- 1-2 tsp Kashmiri red chili powder/paprika
- 1/4 tsp turmeric powder
- 1 tsp jaggery powder/sugar
- 1 tsp ginger garlic paste
- 1/4 cup coriander/cilantro leaves
- 1/4 tsp garam masala powder
- Salt, to taste
- 5 tbsp oil
To be ground to a paste
- 1/4 cup Peanuts
- 1/4 cup sesame seeds
- 1/2 cup dry coconut grated
Instructions
- Dry roast the peanuts, coconut and sesame seeds separately and let them cool. Grind it together into a fine paste. Keep aside.
- Soak the tamarind in 1/4 cup of hot water. Extract and strain the tamarind pulp just before using it further in the recipe.
- Heat 2 Tbsp. oil in a wide pan. Add the eggplant and cook on low heat until lightly browned from all sides. Remove and keep aside in a plate.
- Add 3 more tbsp oil to the same pan, add mustard seeds, cumin seeds and methi seeds.
- Once they splutter, add chopped onions to it.
- When the onions are almost soft & translucent, add ginger garlic paste and sauté for few seconds.
- Next add the ground masala paste and fry over medium heat until it oozes oil from the side, about 2 minutes.
- Add tamarind extract, jaggery, salt, turmeric, and red chilli powder and fry for 2 minutes.
- Then add about a cup of water to it. Mix and bring to a boil.
- Add the sautéed eggplants and tomato pieces, mix it well with the curry. Reduce the heat, cover with lid and let it cook.
- Stir occasionally until eggplants are well cooked. (You can see oil floating on top when the curry is cooked).
- Add garam masala powder and cook for a minute. Turn off the heat and add chopped cilantro.
Notes
- The curry thickens as it cools, add a little water, mix gently and heat it before serving. Or add 1.5 cups water while cooking in step 9.
- Post updated with new pics.
- Made the following changes in the recipe- -The quantity of sesame seeds and peanuts reduced from 1/2 to 1/4 cup for both. -Added 1 tsp jaggery -Reduced methi seeds from 1 tsp to 1/4 tsp
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Archana says
Mouth watering! I love eggplants and this curry looks SO good
Freda Dias says
Thanks so much Archana 🙂
Cathryn says
This looks amazing.
Freda @ Aromatic essence says
Thanks a lot 🙂
sarahjmir says
your baingan looks so good! also I just discovered your blog and am loving your recipe collection!
Freda @ Aromatic essence says
Thanks a lot ! Appreciate you stopping by 🙂
Jhuls says
I’ve been on eggplant kick lately and this is just making my cravings a little higher. 😀 I am very close to licking my monitor screen. This looks so good – so flavourful and tasty. Yum! Thank you so much for participating. 🙂
Freda @ Aromatic essence says
My pleasure, Jhuls 🙂 Thanks a lot!
srividhya says
Yum.. Love brinjal recipes anytime
Freda @ Aromatic essence says
Thanks dear 🙂
Antonia says
What a gorgeous dish Freda, and it looks absolutely delicious 😀 I really enjoy Lina’s challenges! I have never been to DC when the cherry blossoms are in bloom. They are so pretty! I need to plan this for next year 😀
Freda @ Aromatic essence says
Thanks so much Antonia! Love Lina’s challenges too 🙂 You should definitely plan a trip during the cherry blossom festival 🙂
cynthiamvoss says
This is beautiful! The dish
sounds delicious too. I have always wanted to see the cherry blossoms in Washington DC. But there are many trees around here to enjoy and photograph 🙂
Freda @ Aromatic essence says
Thanks Cynthia 🙂 Unfortunately we don’t have cherry blossom trees here in the south, at least I’ve not spotted any 🙁
Actually saw them for the first time, since we don’t see them in Mumbai as well, and I doubt anywhere else in India, not too sure. So it was a great experience 🙂
cynthiamvoss says
That’s awesome! How cool that your first time seeing them was in DC! I’m happy that you got to enjoy their beauty. I’ve been really appreciating then the past several years. There are a lot in my area, here and there. We get to walk past several when we go to school 🙂
Freda @ Aromatic essence says
That must be really wonderful, Cynthia 🙂 How I wish we had some here too , they just beautify the place 🙂
cynthiamvoss says
It is really special, and of course they don’t last very long so I try to appreciate them while they’re blooming. I have a few pics to post soon!
Freda @ Aromatic essence says
That’s nice , looking forward to it 🙂
cynthiamvoss says
Thanks 🙂
Neethu says
Yum yum yummm
Freda @ Aromatic essence says
Thanks Neethu 🙂
Abi S says
I got back to the blog after ages and the first thing I see is this mouth-watering dish! I couldn’t stop myself from making it for dinner and it turned out delicious 🙂 Thanks for sharing this amazing recipe, Freda!
Freda @ Aromatic essence says
Thanks so much Abi 🙂 So glad you liked it! Thanks for sharing your feedback 🙂
CHCooks says
Beautiful pictures as always Freda 🙂 This version of Bhagara Baingan looks awesome! My recipe is slightly different (https://cookingfromheart.wordpress.com/2015/05/29/bagara-baingan/) will try this version soon 🙂
Freda @ Aromatic essence says
Thanks dear, will check out yours 🙂
asundaysundae says
Gorgeous dish! Always looking for something new to do with eggplant.
Freda @ Aromatic essence says
Thanks Laura 🙂
Linda says
Looks fantastic Freda! I don’t think I’ve ever seen such small eggplants! And those flowered trees are gorgeous 🙂 🙂
Freda @ Aromatic essence says
Thanks Linda:) Yes we do not get them here either, but they are easily available in these Asian stores, that’s where we got them from 🙂
Vajeea says
How lovely! Baingan n blossoms both! ??????
Freda @ Aromatic essence says
Thanks Vajeea 🙂
lapetitepaniere says
I’m mad about Indian food 😀 This dish looks amazing Freda. The Cherry Blossoms are beautiful! 🙂 Thanks for sharing!
Freda @ Aromatic essence says
Thanks so much Linda, glad you liked it 🙂
Loretta says
Freda, what amazing photography and styling!!! You are fantastic at putting it all together. I love those baby eggplants, but have never tried making them. I’ll have to change that sometime soon 🙂
Freda @ Aromatic essence says
Thanks so much Loretta 🙂
youthfoodblog says
Very unique recipe!
Freda @ Aromatic essence says
Thanks Chris 🙂
IreneDesign2011 says
This both looks and sounds like a wonderful dish 😀
Freda @ Aromatic essence says
Thanks Irene 🙂
Lynz Real Cooking says
This sounds like an amazing dish! I must try this for sure! yumm. Your pictures of the Cherry blossoms are gorgeous!
Freda @ Aromatic essence says
Thanks a lot dear Lynn 🙂
Lynz Real Cooking says
Looks fantastic!
Freda @ Aromatic essence says
Thanks much dear <3
flynthings says
Looks great as usual! I just cooked baby eggplant this past weekend, wish I had seen this recipe, would have been a nice change from my usual version.
Lovely blossom photos 😉
Roxanne | The Lemon And Jar says
Freda, this looks amazing! I must try this one soon especially cause I love eggplant…and the photography? Perfection!
I wonder, it seems like sometimes we get bitter eggplants. Do you know how to choose eggplants and distinguish between the bitter ones and the not? I’ve had some that I’ve cooked and then it made the whole dish inedible because they were so bitter! I’d love any advice 🙂
Freda @ Aromatic essence says
Hi Roxanne! Thanks so much 🙂 the baby eggplants are not really bitter and can be used as such , for the bigger ones , I usually slice or chop them depending on the dish and soak them in water, add little salt , leave it 15 minutes , then rinse and use as directed. Hope this helps:)
anotherfoodieblogger says
Wow, this looks like a very tasty Indian dish, Freda! Great job on the challenge!
Freda @ Aromatic essence says
Thanks a lot Kathryn 🙂
Nandini says
This is a recipe that I look forward to trying. I have eaten it just a few times but never made it and loved it.
Freda @ Aromatic essence says
You should try making it too then Nandini , I don’t know why I didn’t all this time 🙂
Monika says
Wonderful job Freda.. My husband is anti baingan.. so neither do I cook nor do I get to order these in any restaurant ?
Lovely blossoms pics.. seems like you and Soniya had a great time together ☺
Freda @ Aromatic essence says
Thanks dear, yes indeed we did 🙂
bhumi says
What a beautiful combination of yummy recipe n cherry blossoms…love the pictures….
Freda @ Aromatic essence says
Thanks a lot Bhumi 🙂
Love Served Daily says
I love this dish. And the cherry blossom pics are great.
Freda @ Aromatic essence says
Thanks so much Ritu 🙂
thatmishmash says
I love brinjal and can dive into that bowl 🙂
Freda @ Aromatic essence says
Hehe 😀 Thanks a bunch 🙂
Smiling Notes says
Looks awesome Freda!!!
Smiling Notes says
oh and the cherry blossoms look beautiful.. DC has one of the best blossoms 🙂
Freda @ Aromatic essence says
Thanks dear, I was really so mad at myself , can’t believe I forgot to carry my camera along, this was the best I could manage 🙁
Freda @ Aromatic essence says
Thanks so much Shamira 🙂
Natascha's Palace says
The recipe looks great but it is the presentation that is FANTASTIC! ????
Freda @ Aromatic essence says
Aww thanks Natascha xo
Mr. Militant Negro says
Reblogged this on The Militant Negro™.
Freda @ Aromatic essence says
Thanks Sir 🙂
Mr. Militant Negro says
This sounds so YummY
Freda @ Aromatic essence says
Thanks Sir 🙂 it is an amazing dish !
sapphiredaze1986 says
As always, superlative stuff Freda!
Freda @ Aromatic essence says
Thanks so much Trisha 🙂
Mary Frances says
I love Indian food! This dish looks so flavorful. Definitely have to try it out. PS: Beautiful pictures of the cherry blossom 🙂
Freda @ Aromatic essence says
Thanks a lot Mary 🙂
Cheryl "Cheffie Cooks" Wiser says
Wonderful Job!!! Lovely…Cheryl x
Freda @ Aromatic essence says
Thanks Cheryl 🙂
Cheryl "Cheffie Cooks" Wiser says
xx
blondieaka says
This sounds amazing will have to try it 🙂 Love the pictures of the cherry blossom it’s so pretty 🙂
Freda @ Aromatic essence says
Thanks so much Carol 🙂