Baghare Baingan

Name: Baghare Baingan
Yield: Serves 4
Cuisine: Indian
Ingredients: 3–4 tbsp rapeseed/canola oil; 1 tsp salt, or to taste; 150 g/5 oz onions, chopped; ½ tsp Garam Masala (store-bought); ½ tsp Kashmiri chilli powder; ¼ tsp mustard seeds; 3 tbsp desiccated/dried shredded or freshly grated coconut; 2 tbsp sesame seeds; 4 tbsp peanuts; 2 tbsp finely chopped fresh coriander/cilantro leaves; pinch of asafoetida; 3 tbsp tamarind paste; ¼ tsp ground turmeric; 1 tsp ground coriander; 10–15 curry leaves; 1 tbsp Ginger-Garlic Paste; 500 g/1 lb 2 oz baby aubergines/eggplants; ½ tsp cumin seeds; 120 ml/4 fl oz/½ cup water; ¼ tsp onion seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This sumptuous aubergine/eggplant curry is the natural first choice of vegetarians in this region. A traditional Hyderabadi dish, it is usually served with Hyderabadi Biryani, but it can be served with any kind of rice or chapatis.

Ingredients

500 g/1 lb 2 oz baby aubergines/eggplants
1

Asia
India
Andhra Pradesh
Hyderabad
Side dish
Vegan
Gluten-free

Method

First, make the peanut-coconut paste. In a dry frying pan over a medium heat, dry-roast the peanuts until they begin to smell aromatic and turn golden. Reduce the heat and add the sesame seeds. When they begin to splutter, turn off the heat, add the desiccated coconut and stir it around the hot pan until the coconut smells aromatic. (If using fresh coconut, sauté it in a separate pan.) Leave to