Bagara Baingan (Curry d'Aubergines d'Hyderabad)
Petites aubergines fendues mijotées dans une sauce riche aux cacahuètes grillées, sésame, coco et tamarin. Un classique des mariages d'Hyderabad.
Portions
Ingrédients
Nutrition
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Étapes
Toast and grind the spice paste
Toast the peanuts, sesame seeds, coconut, coriander seeds and cumin one at a time in a dry pan over medium-low heat, 1-2 minutes each, until golden. Grind them with the roasted onion, ginger-garlic paste and water into a smooth, thick paste.
- 3 tbsp peanuts
- 2 tbsp sesame seeds
- 2 tbsp desiccated coconut
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 roasted onion
- 1 tbsp ginger-garlic paste
- 3 tbsp water
✅ C'est prêt quand : paste is smooth with no visible seed pieces
Fry the eggplants
Heat the oil in a wide pan over medium-high heat, then fry the eggplants, turning now and then, for 6-8 minutes until lightly browned and softened. Remove them and set aside.
- 500g eggplants
- 4 tbsp oil
✅ C'est prêt quand : eggplants are lightly browned on all sides and slightly soft
Make the sauce
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Cook the eggplants in the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toast and grind the spice paste
Toast the peanuts, sesame seeds, coconut, coriander seeds and cumin one at a time in a dry pan over medium-low heat, 1-2 minutes each, until golden. Grind them with the roasted onion, ginger-garlic paste and water into a smooth, thick paste.
- 3 tbsp peanuts
- 2 tbsp sesame seeds
- 2 tbsp desiccated coconut
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 roasted onion
- 1 tbsp ginger-garlic paste
- 3 tbsp water
✅ C'est prêt quand : paste is smooth with no visible seed pieces
Fry the eggplants
Heat the oil in a wide pan over medium-high heat, then fry the eggplants, turning now and then, for 6-8 minutes until lightly browned and softened. Remove them and set aside.
- 500g eggplants
- 4 tbsp oil
✅ C'est prêt quand : eggplants are lightly browned on all sides and slightly soft
Make the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the eggplants in the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Bagara baingan is a jewel of Hyderabadi cuisine, which blends Mughlai richness with the peanuts, sesame, tamarind and coconut of the Deccan plateau. 'Bagara' refers to the tempering of spices in hot oil.
It's a fixture at Hyderabadi weddings, where it's served as the classic accompaniment to biryani.
⭐ Why It's Famous
Nutty, tangy and rich, bagara baingan turns humble eggplant into a feast dish.
💡 Fun Fact
Hyderabadi cooks say the gravy is ready when a layer of oil floats to the top — a sign the nuts and spices are fully cooked.
Hyderabad, Telangana
17.39°N, 78.49°E
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