I have to be honest – Eggplant, Baingan, Aubergine has never been my favorite! In fact years ago in boarding school I used to dislike it so much that I would fling it yards away into the garden – sorry sisters of the cross! Till today, I weary of this vegetable. Bagara Bhaingan is a favourite in my husband’s family. This original recipe hails from Hyderabad and the version made in Bangalore includes some tomato puree in the gravy. This recipe does not use tomato but you can certainly add it!

Bagara Bhaingan

4.67 from 12 votes


  • 7- 8 small Eggplants
  • 1/4 cup unsalted Peanuts
  • 3 dry Chillies
  • 1 tbsp Coriander seeds
  • 2 tsps Sesame seeds
  • 2 tsps Poppy seeds
  • 2 tbsps Coconut
  • Water
  • Regular Oil for frying
  • 1/2 cup Peanut Oil
  • 1/2 cup diced Onion
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tbsp Curry leaves
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp red Chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin
  • 1/2 tsp Turmeric
  • Salt to taste
  • 1/4 cup Tamarind paste
  • 1/2 + 1 cup Water
  • 1 tsp Jaggery or Sugar


  • Prepare the Eggplants by cutting them in quarters about 3/4 of the way making sure they are still intact at the top
  • In a hot pan roast the peanuts, 2 of the 3 chillies, coriander, sesame & poppy seeds. Also add the coconut.
  • Blend to a smooth paste adding a little water
  • Fry the Eggplants in oil till they are blistered all over and keep aside
  • Remove the frying oil and add the peanut oil and fry the onion, curry leaves, ginger and garlic paste
  • Add all the powder spices and mix
  • Add the tamarind paste and 1/2 a cup of water and bring to the boil
  • Add the peanut and coconut paste and the rest of the water
  • Add the Eggplants back in cover and cook for about 10 – 15 mins.