Bagare Baingan

Bagare Baingan

Prep: 10 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Hyderabadi

Key Ingredients:

A popular Hyderabadi dish made healthy


  • Small eggplants (baingan), slit 8
  • Medium onion, thinly sliced 1
  • Split Bengal gram (chana dal) 3 tsps
  • Cauliflower, grated 3 tsps
  • Ginger, cut into thin strips 1 inch
  • Garlic, finely chopped 1½ tsps
  • Green chillies, slit 1 to 2
  • Sesame seeds (til) 1 tbsp
  • Sunflower oil 1 tbsp
  • Mustard seeds 1 tsp
  • Fenugreek seeds (methi dana) 1 tsp
  • Curry leaves 15 to 20
  • Salt to taste
  • Onion seeds (kalonji) 1 tsp
  • Coriander powder 1 tsp
  • Garam masala powder 1 tsp
  • Turmeric powder ½ tsp
  • Tamarind pulp ¼ cup
  • Fresh coriander leaves, chopped 1 tbsp


  • Dry roast onion, split Bengal grams, cauliflower, ginger, garlic, green chilies and sesame seeds in a non-stick pan on low heat till browned and fragrant. Set aside to cool.
  • Heat oil in another separate non-stick pan, add mustard seeds, fenugreek seeds and curry leaves and saute till seeds splutter. Add eggplants, mix and saute.
  • Add salt, onion seeds, coriander powder, garam masala powder and turmeric powder and toss.
  • Add ½ cup water, mix, cover and cook till eggplants are almost done.
  • Transfer the roasted mixture into a grinder jar and grind to a paste with ½ cup water.
  • Add this paste to the eggplant mixture and mix well.
  • Add tamarind pulp, mix and cook till eggplants are done.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.