Hyderabad Style Bagara Baingan Recipe - hyderabadi brinjal curry - Side dish recipe

This gravy is one of the few recipe which earned praise from my guests in my initial days of cooking. After kids, I kind of making it very seldom because both of my kids are not in favour of eggplant. Even though my kids are not a big fan of eggplant they loved this curry as it is peanut based. It is quite flavorful and rich curry. It goes well with both rice and roti

Brinjal / eggplant -  6-7 small size. (divide them into 4 pieces leave the bottom intact so that the brinjals are still in one piece. Leave it in water till u need it)
Onion - 1 (finely chopped)
Tomatoes - 2 (finely chopped)
Garlic - 4 pods ( finely chopped)
Ginger - 1 inch (finely chopped)
Subji masala - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Roasted Peanuts - 1/4 cup
Roasted sesame seeds - 1.5 tablespoon
Red chilli powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Cumin seeds  - 1 teaspoon
Oil  - 1 table spoon
Coriander leaves / cilantro - 1 tablespoon (finely chopped):
Salt to taste


Heat the pan and add a teaspoon of oil. Add garlic and ginger and fry till garlic is brown in color. Add onion and fry till transparent. Add tomato and fry till mushy. Add roasted peanut and sesame seeds. Switch it off and let it cool down. When it is done transfer it to blender / food processor or mixie and grind to smooth paste
Add rest of the oil in the pan and add cumin seeds. When it start to crackle add brinjal and fry for till it is roasted (about 3 mins). Add grinded paste and mix well. Add turmeric powder, Subji powder, coriander powder, red chilli powder and salt. And mix well. Fry till raw smell completely goes off. Once done switch it off

Garnish it with coriander leaves and serve hot with rice / roti