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Brinjal Curry (Bagara Baingan)

This Brinjal Curry(bagara baingan) is popular from Hyderabadi region of India. This curry is incidentally vegan, healthy and made with everyday ingredients! Outrageously delicious when served with flatbread or rice.
Prep Time15 mins
Cook Time20 mins
Course: curry, Main Course
Cuisine: Indian
Servings: 4 people
Calories: 218kcal


For Masala

  • 2 tablespoon peanuts
  • 1 tablespoon sesame seeds
  • 1 teaspoon poppy seeds
  • 6 dried red chilies adjust the number of dried red chilies depending on how spicy it is
  • 1 tablespoon coriander seeds
  • 3 tablespoon fresh grated coconut

For Curry

  • 0.5 lb brinjal 250 grams, small purple brinjal
  • 1 cup onion chopped
  • 1 inch ginger minced fine
  • 5 cloves garlic minced fine
  • 3 tablespoon vegetable oil
  • 1 teaspoon mustard seeds
  • ¼ teaspoon cumin seeds
  • 1 sprig curry leaves
  • 2 teaspoon tamarind paste
  • ½ teaspoon garam masala
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste


Dry Roasting For Masala –

  • Start roasting ingredients that takes longer time to roast. On low flame roast peanuts, dried red chilies, and coriander seeds first, until you can smell nice aroma from the spices.
  • Add sesame seeds, poppy seeds, fresh grated coconut and roast for 2 to 3 minutes on low flame. You should be able to smell coconut roasting, but don’t brown the coconut.
  • Remove from heat and allow it to cool.
  • Grind into thick paste with just ½ teaspoon to 1 teaspoon water to help grind the masala. Do not add too much water and make the masala thin. It HAS to be thick paste.

For Curry-

  • Wash brinjal and pat dry it in kitchen towel. Remove green part of the stem. Partially slit brinjal into 8 sections in the middle keeping them intact together at the stem.
  • Heat oil in a wide pan.
  • Fry brinjal in oil until the outer skin begin to wilt. Brinjal should be almost cooked. Drain it off from oil and set aside.
  • In the same pan (add more oil if brinjal suck up all the oil) crackle mustard seeds and cumin seeds.
  • Add onions and saute until translucent. Add curry leaves and kosher salt. Mix.
  • Fry minced ginger garlic in the pan for 2 to 3 minutes.
  • Add the masala paste along with red chili powder, turmeric powder, garam masala powder, and cook for 1 to 2 minutes.
  • Pour ¼ cup water and bring it to boil.
  • Add tamarind paste and stir.
  • Once gravy starts to boil, add in fried brinjal. Let it cook for 3 to 5 minutes on medium flame until combined. If gravy is too thick add extra water accordingly to adjust the consistency of the curry.
  • Brinjal will be wilted completely once fully cooked.
  • Remove from heat. Garnish with chopped coriander leaves and serve hot with pulao, biryani, roti.


  • Please adjust spice powder as per taste preference. 
  • Small baby brinjal works best for this dish. 
  • Poppy seeds is the main ingredient in this curry. There is no substitute for that. 
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 218kcal | Carbohydrates: 15g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Sodium: 17mg | Potassium: 332mg | Fiber: 5g | Sugar: 6g | Vitamin A: 360IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 2mg