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Bhagara Baingan
Feb 10, 2009
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19 Comments
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Bhagara Baingan from ChefInYou.com
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I have said it before. Hyderabadi’s know to eat well! Their food reeks of delicious aromatic smells and appetizing rich plates. After the Biryani and bread pudding, the next thing I love about their cuisine is Bhagara Baingan. The Indian eggplants (small variety), stuffed with aromatic spices and immersed in a rich gravy is my kind of having fun while eating!
I love my mom’s version which has pretty simple south Indian ingredients – but I also love Tarla Dalal’s version which has more of North Indian spices. Since I couldn’t decide between them, I made my own version which has a mix of these! Talk about hybridization! Choosing very small brinjals will help to reduce the amount of oil, used for cooking since they cook faster and need less oil. I choose the smallest ones, I can find among them. I know they look quite big in the picture, but they are not. 
Method
Dry roast the ingredients for the Spice mix in low heat until aromatic.
Grind it into powder and stuff them inside the brinjals as shown in the picture. If the spice mix is left over, dont worry – it will be used for the gravy
In a pan, add enough oil to coat the bottom of the pan and once hot, place the brinjals inside on their sides. Close the lid and let it cook for 5-10 minutes.
Gently turn them on the other side and let them cook for another 5-10 minutes. The smaller the brinjals, faster these get done. Turn them gently until they are soft and done. Set aside.
In the same pan, add mustard seeds and cumin. Once they splutter, add the onions, ginger garlic paste along with tamarind. Let it cook for 2-3 minutes.
Add about 2 cups water and let it come to a boil Add salt. Take care with the salt since you have already some in the stuffing. Let it come to a boil and then add the remaining spice mixture. Usually this will help to thicken up the gravy.
About 10 minutes before serving, drop the eggplants in the gravy. Be gentle, else the eggplants will break apart.
Garnish with cilnatro and serve along with some phulkas/roti
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lovely recipe, earlier i used to add tamarind paste but my hubby isnt too fond of the taste, so i substituted it with amchoor (mango powder), goes equally well, but then i need to add a tsp of sugar for that tinge of sweetness
i let the vegetable cook at low flame all covered. came out so good. tks chef 
Hooray! I just got all the ingredients and am very anxious to try this one out. The only downside was that I had to make do with regular eggplant since I couldn’t find the gorgeous little ones you used. I LOVE Indian recipes so I’m so grateful for this site. It’s so exciting. Thanks so much for posting this!
this would taste so great with plain rice. nice gravy.
Yumm..Wanna have this for lunch now..Bhagara Baingan looks so adorable..
Thanks noodle
I am so glad u liked it 
Appreciate your comment a lot.Its funny how your husband said the same thing as mine 
Looks good. Stopped by to thank you for another recipe though
The eggless blueberry coffee cake. it was AWESOME. i made it for my husband’s birthday and he said it was the best thing ever! thanks for helping me make his day that much more special! Hugs.
This is something similar mirchi ka salan ingredients rght!!!.. But will try your method…
Thank u girls
you all are a dear
@foodierunner – I have personally never tried and this recipe highlights is on using this (small)eggplant. The dish is delicious with them. I have personally not seen anyone try the same with the large one…If I do try sometime, will surely let u know how it worked out…meanwhile if you make a breakthrough, pls do lemme know! Will do the same at my end
I love bagara baingan. Yours looks very delicious & very nice photos
this is one dish Iam yet to try .. kinda similar to Yennegai .. looks absolutely delicious
I completely agree with you. Hyderabadis have perfected the art of eating well indeed.
I love this idea. It is really hard to get small aubergines here in Bristol UK, so I’ll have to try it with a couple of large ones and possibly bake them for a while in the oven…do you think that would work OK? It’ll be a great recipe for my training diet, eaten with some basmati rice.
i adore eggplant and love finding full flavored recipes with them. this is truly d’lish looking!
Wow delsih….
that looks yummo..We too do the same way..love them..
DK, this looks delicious and flavorful..I can imagine the taste..
Nice hybridization! This will be great for entertaining.
Love baingan cooked anyway, but bagara baingan does have a special place. I don’t stuff the eggplants; saute them a little bit and add the gravy. Your version sounds yummy.. will try next time.
I would love a pure south Indian Baingan. looks delicious. I don’t get round eggplants unless I visit Indian store but do get Japanese one, very expensive.
I will try your way when I get those little ones. (IT is coming home tomorrow, will post a photo when I make my first baby soft Idlis!
)