How to make Baghare Baingan -

Baghare Baingan, as the name suggests, “Baghar” means tempering or tadka and baingan is eggplant so put together, this recipe is tempered eggplants! Try this version of baingan and let us know how it turns out!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Small brinjals (baingan), Medium onions

Cuisine : Hyderabadi

Course : Main Course Vegetarian

Baghare Baingan

Baghare Baingan Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Baghare Baingan Recipe

  • Small brinjals (baingan) 250 grams

  • Medium onions quaertered 2

  • Coriander seeds 1 1/2 tablespoons

  • Sesame seeds (til) 1 1/2 tablespoons

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Peanuts 2 tablespoons

  • Poppy seeds (khus khus) 3/4 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Dried coconut (khopra) grated 2 tablespoons

  • Ginger chopped 1 inch

  • Garlic chopped 6-8 cloves

  • Turmeric powder 1 pinch

  • Red chilli powder 1/2 tablespoon

  • Jaggery grarted 1/2 tablespoon

  • Tamarind pulp 2 tablespoons

  • Salt to taste

  • Oil 2 tablespoons

  • Curry leaves 1 sprig


Step 1

Trim the stems of the brinjals slightly, wash then and make crisscross slit on the bottom side taking care that the brinjal is held together at the stem.

Step 2

Heat a non-stick pan, add onions and dry roast till they turn lightly brown and soften. Transfer them onto a plate.

Step 3

Add coriander seeds, sesame seeds, fenugreek seeds, peanuts, poppy seeds, cumin seeds and dried coconut in the same pan, mix and dry roast till they begin to change colour and give out a nice aroma. Transfer this mixture onto the same plate. Add ginger, garlic, turmeric powder, red chilli powder and jaggery and mix well and let the mixture cool down.

Step 4

Transfer the mixture into a grinder jar, add a little water and grind to a fine paste. Add tamarind pulp and mix well. Transfer into a bowl, add tamarind pulp and mix well. Add salt and mix well.

Step 5

Stuff this masala into the slit brinjals and reserve the remaining.

Step 6

Heat oil in a non-stick kadai, add curry leaves and sauté for 1 minute. Add the stuffed brinjals and sauté for about 5 minutes. Add the reserved masala and mix gently. Add 1 cup of water, mix well, cover and cook over low heat till the brinjals are fully cooked and oil surfaces.

Step 7

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.