Bagara Baingan Recipe

Bagara Baingan Recipe

Bagara baingan is a spicy and tangy curry where egg plants are cooked in a masala gravy. The masala is a fine paste of onions, peanuts, poppy seeds, sesame seeds and dry coconut powder. The bangara baingan recipe involves a slight fry of egg plants and then cooking in the masala gravy. Bagara baingan is often cooked well before the meal so that all the flavors and spices sink in and give a better taste. The bagara baingan goes well with rotis ( chapattis, naan, rumali etc) or rice ( plain rice or flavored rice).

 Bagara Baingan IngredientsThe masala ingredients

Bagara baingan masala

The bagara baingan masala

Fried egg plants

Slit and fry the egg plants in oil

bagara baingan

Fry the masala and cook along with the fried egg plants


  • Egg plants/ Brinjals: 6
  • Peanuts: 2 tbsp
  • Onion; 1
  • Sesame seeds: 1 tsp
  • Poppy Seeds: 1 tsp
  • Desiccated Coconut Powder: 2 tbsp
  • Tamarind: about a lemon sized ball
  • Green Chilies: 4
  • Bay Leaf: 1
  • Turmeric Powder: 1/2 tsp
  • Coriander Powder: 1 tsp
  • Oil: 4 tbsp
  • Fresh coriander leaves
  • Salt


  • Wash and slit the egg-plants at the base and soak them in some salt water
  • Cut the onions and the green chilies
  • Soak the tamarind in some warm water
  • Chop the coriander leaver


  • Dry roast the onion and green chilies separately
  • Dry roast the poppy seeds, sesame seeds, peanuts and desiccated coconut powder
  • Put all the dry roasted ingredients in a blender to make the masala paste. Add some water and grind to a fine paste
  • Heat two tablespoons of oil in a wok and fry the brinjals for about 2 mins until they are partially cooked
  • Remove the egg plants from the oil and set them aside
  • Add some more oil to the wok and heat it
  • Add the bay leaf and the cumin seeds to the oil
  • Reduce the heat and add the masala paste. Mix well
  • Add the turmeric powder and coriander powder and stir the paste
  • Cook for about two minutes and the add the brinjals
  • Add half cup of water to get some gravy
  • Add salt to taste
  • Add the chopped coriander leaves
  • The soaked tamarind should be pulpy so squeeze out the juice and add it to the gravy
  • Allow the curry to cook on medium heat for few more minutes until the egg plants are completely cooked
  • Once done turn off the heat and serve hot

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