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    Home » Recipes » Curry

    Bagara Baingan Recipe

    Published: July 17, 2017 · Modified: February 2, 2021 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 23 Comments

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    Here's an able Indian competitor to Eggplant Parmigiana! Bagara Baingan is what they call it in Indian cuisine. Bagara Baingan recipe is nothing but eggplant cooked in tahini (sesame) & peanuts sauce. 

    A bowl of bagara baingan is on the plate this recipe

    Bagara Baingan hails from the princely state of Hyderabad in India and comes in various spicy flavors. I have posted this recipe with a spice rating of 5 on a scale of 10. You can tone it down or kick it up higher if you prefer.

    Bagara Baingan brings the taste of several spices with coconut, sesame seeds, peanuts cooked in onion and tomato base. So, it goes very well with Indian Biriyani or Roti. The toothsome yet tender eggplant cooked with onions and tomatoes stamp the authority of Indian cuisine.

    I learned it first from one of my friends, and I have been a fan of it since then. At first, I found it a little hard to dry roast the spices along with coconuts and then mix it with deep-fried eggplant.

    But I have some variations now that do not need deep-frying. After several attempts to perfect it, I think I have it nailed the easy and healthier way and I am glad to share it today.  I bet you won't go wrong with this, especially if you are looking for a good eggplant recipe. 

    Variations

    • You could use dry roasted sesame seeds and peanuts. Grind the coconut and the roasted coriander, cumin and sesame seeds together.
    • Skip the onions and garlic if you prefer the curry without it

    Method

    Heat ¼ cup of cooking oil in a medium-size pan (Shallow fry). As the oil heats up, partially slit the eggplant (Brinjals) into 4 sections, leaving the stem intact.

    Coconut and Spice

    When the oil is ready, fry the eggplant until the skin softens completely. This is when the eggplants are cooked evenly. Set them aside.

    A person placing them eggplant in a bowl, with Onion and Coconut

    Transfer the hot oil to a bowl and just retain a few teaspoon oils in the pan. Saute ginger for about 30 seconds and as they begin to sizzle, add onions. Fry the onions until they turn transparent and add chopped tomatoes. Continue to saute for a minute.

    A bowl of food, with Eggplant and Cook

    Add garlic powder, red chili powder, turmeric, coriander, and cumin powder. Continue to fry for another 2-3 minutes and add salt.

    A bowl of food on a table, with Onion and Peanut

    Turn the heat off and add tahini, peanut butter (Or roasted peanuts), and grated coconut. Blend it with ¾ cup of water.

    A close up of a plate of food, with Eggplant

    Pour the blended gravy in the pan and cook for 5 minutes.

    Eggplant curry on the pot

    As the gravy begins to bubble, add the shallow-fried eggplants (brinjals) and stir well. Cover and cook till the flavors are all absorbed by the eggplant.

    A bowl of food on a plate, with Eggplant and Cook

    Garnish well with coriander leaves.

    Bagara Baingan is best served hot with a steaming plate of Biriyani or Indian Roti.

    If this recipe interests you, look for similar recipes in my blog such as the Eggplant Sambar, Eggplant curry, Eggplant dosa

    check out my other curry recipes

    Methi matar malai, soya chunk kurma

    A plate of food on a table, with Curry and Eggplant

    Bagara Baingan Recipe

    Uma Raghupathi
    Yummy and delicious eggplant curry made with sesame and peanut sauce.
    5 from 9 votes
    Print Recipe
    Prep Time:10 mins
    Cook Time:22 mins
    Total Time:32 mins
    Course :Side Dish
    Cuisine :Indian
    Servings 6 people
    Calories 285 kcal

    Equipment

    • Non-Stick Pan

    Ingredients
      

    • 12 small eggplants
    • 4 tablespoon peanut butter - or ¼ cup peanuts
    • 2 teaspoon tahini or sesame butter - or 2 teaspoon sesame seeds
    • 1 cup grated Coconut
    • 1 teaspoon red chili powder
    • 1 teaspoon turmeric powder
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • Salt to taste
    • ¼ cup oil
    • 2 teaspoon tamarind water or lemon juice - optional
    • 1 cup chopped onions
    • ½ cup chopped tomatoes
    • 2 teaspoon garlic powder - or 2 garlic cloves
    • ½ inch ginger
    Prevent your screen from going dark

    Instructions
     

    • Heat ¼ cup of cooking oil in a medium-size pan (Shallow fry).
    • As the oil heats up, partially slit the eggplant (Brinjals) into 4 sections, leaving the stem intact.
    • When the oil is ready, fry the eggplant until the skin softens completely. This is when the eggplants are cooked evenly. Set them aside.
    • Transfer the hot oil to a bowl and just retain a few teaspoon oils in the pan.
    • Saute ginger for about 30 seconds and as they begin to sizzle, add onions.
    • Fry the onions until they turn transparent and add chopped tomatoes. Continue to saute for a minute.
    • Add garlic powder, red chili powder, turmeric, coriander, and cumin powder. Continue to fry for another 2-3 minutes and add salt.
    • Turn the heat off and add tahini, peanut butter (Or roasted peanuts), and grated coconut. Blend it with ¾ cup of water.
    • Pour the blended gravy in the pan and cook for 5 minutes.
    • As the gravy begins to bubble, add the shallow-fried eggplants (brinjals) and stir well.
    • Cover and cook till the flavors are all absorbed by the eggplant.
    • Garnish well with coriander leaves.

    Video

    Notes

    If you are using fresh spices, sesame, and peanuts:
    • Dry roast peanuts, sesame seeds, and coriander seeds until browned and fragrant. 
    • Use this in place of tahini and peanut butter.
     
    Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

    YOUR OWN NOTES

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    Nutrition

    Calories: 285kcal | Carbohydrates: 8g | Protein: 4g | Fat: 24g | Saturated Fat: 10g | Sodium: 92mg | Potassium: 220mg | Fiber: 4g | Sugar: 3g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

    Nutritional information is an estimation only.

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    A bowl of bagara baingan on a table, with Eggplant
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    Reader Interactions

    Comments

    1. Paula Montenegro

      July 26, 2020 at 11:18 am

      I'm mad about eggplants and eat them all the time. Thanks for sharing this recipe! I'd never heard of it but can't wait to try those flavors together. Peanut butter? Looking forward to it.5 stars

      Reply
    2. Jacqueline Debono

      July 26, 2020 at 7:17 am

      I love eggplants and actually have them growing in my veg garden now. This bagara bainga is definitely a recipe I want to make with them. Love the combination of flavours and it sounds quite easy!5 stars

      Reply
    3. Ramona

      July 25, 2020 at 12:46 pm

      This baingan an looks amazing! I’ve never tried one before, but know I’m tempted to. I can’t wait to try this, thank you for sharing.5 stars

      Reply
    4. Eileen Kelly

      July 25, 2020 at 4:39 am

      I am excited to try Bagara Baingan . These are new flavors for me and I am looking forward to enjoying it.5 stars

      Reply
    5. Amy Liu Dong

      July 24, 2020 at 2:44 pm

      I have never tried to eat an Indian but lot of my friends said that it was delicious so I think this is the right time for me to try it. I am going to make this, it looks tasty,5 stars

      Reply
    6. Liz Cleland

      July 24, 2020 at 12:34 am

      Is there a spice I could substitute the cumin out with? My spouse won't eat it...5 stars

      Reply
      • Uma Raghupathi

        July 24, 2020 at 12:50 am

        Hi Liz, In that case, skip that and add only coriander powder.

        Reply
    7. Tara

      July 23, 2020 at 10:30 pm

      I love a good homemade Indian dish. This Bagara Baingan is delicious! I've never had it before, but I knew that I would love it, as I love anything with Tahini. Thanks for the recipe!5 stars

      Reply
    8. veenaazmanov

      July 23, 2020 at 9:20 am

      This is a delicious vegetarian recipe. Baingan is my favorite vegetable too and I love your recipes. Creamy and yum.5 stars

      Reply
      • Uma Raghupathi

        July 23, 2020 at 1:45 pm

        Thank you, Veenaamanov.

        Reply
    9. Jagruti

      August 03, 2017 at 6:42 am

      Love baingan, this sounds delicious!

      Reply
    10. Soniya

      August 02, 2017 at 7:30 pm

      Oh yum yum!! After baingan ka bartha this is my favorite eggplant dish 🙂 it's full of lovely flavors ! Pinning it for later 🙂

      Reply
      • Uma Raghupathi

        August 03, 2017 at 3:09 am

        Thank you Soniya:)

        Reply
    11. Ispolina Silveira

      August 02, 2017 at 5:26 pm

      Simply amazing recipe...my favourite?

      Reply
      • Uma Raghupathi

        August 03, 2017 at 3:10 am

        Thank you ?

        Reply
    12. Soma Mukherjee

      August 02, 2017 at 3:14 pm

      Love brinjals in any for and this recipe of your sounds lovely, will try it for sure.

      Reply
      • Uma Raghupathi

        August 03, 2017 at 3:10 am

        Thank you ?

        Reply
    13. Dhwani @cookingcarnival

      August 02, 2017 at 2:59 pm

      Baingun looks so tempting. We Gujjus add little bit jaggery too. I'll try your version soon. 🙂

      Reply
      • Uma Raghupathi

        August 03, 2017 at 3:11 am

        Addition of jaggery sounds good too:) Thank you ?

        Reply
    14. afroz261

      August 02, 2017 at 2:36 pm

      Bagara Baingan look so delicious,
      All the clicks are superb!!

      Reply
      • Uma Raghupathi

        August 02, 2017 at 2:40 pm

        Thank you Afroz:)

        Reply
    15. Shreya

      August 02, 2017 at 2:09 pm

      Sounds delicious!

      Reply
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