Hyderabadi Baingan

Royal Hyderabadi baingan (Bagara Baingan) blended together with the sesame and coconut paste, and served with rice.

Cooking Time: 45 mins

Serves              : 4


  • Salt
  • 8 to 10 kadi patta
  • 8 to 10 brinjals
  • 4 tbsp oil
  • 4 green chillies slit
  • 1/4 tsp kalonji
  • 1/4 tsp mustard seeds
  • 1/4 tsp methi seeds


  • 2 tbsp peanuts (raw)
  • 2 tbsp grated coconut (grated)
  • 1/4 tsp turmeric powder
  • 1/4  onions (chopped)
  • 1 tsp tamarind  pulp
  • 1 tsp garlic (chopped)
  • 1 tsp jeera powder
  • 1 tsp dhania powder
  • 1 tsp ginger (chopped)
  • 1 tsp chilli powder
  • 1 tbsp sesame seeds (tilli)

METHOD (Sesame and coconut paste)

  • Mix coconut, peanut, garlic, ginger, onions and sesame seeds in a pan.
  • Dry roast all the ingredients till they are light brown in colour.
  • Combine coriander powder, turmeric powder, cumin powder, tamarind paste and chilli powder in a blender.
  • Blend it into a smooth paste by adding half cup water.
  • Keep aside the mixture.

METHOD (Hyderbadi Baingan)

  • In a pan, heat some oil.
  • Combine fenugreek seeds, mustard seeds and kalonji.
  • Add the brinjals, green chillies and curry leaves when the seeds splutter.
  • Stir fry all the ingredients over a low flame for 3-4 minutes.
  • Keep the mixture aside.
  • In another pan, combine sesame and coconut paste and cook the mixture for 4-5 minutes.
  • Combine the cooked brinjals with half cup of water and salt.
  • Cook till the brinjals are tender and soft to touch.
  • Serve hot with rice.



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