Bagara Baingan (Hyderabadi Aubergine Curry)
Why this recipe works
- Toasted masala base: Peanuts, sesame and coconut are toasted before blending, giving the gravy a deeper nutty flavour and a fuller texture.
- Nutty and tangy balance: Tamarind cuts through the richness of the nut-and-seed paste, keeping the curry bright rather than heavy.
- Whole aubergines, better seasoning: Slitting the small aubergines helps the spiced masala reach the centre while allowing them to hold their shape as they simmer.
Get the most out of this recipe
Adjust the heat
- For a gentler curry: Reduce the Kashmiri chilli in both the aubergine rub and the masala, then adjust at the end if more warmth is needed.
- For more heat: Add extra chilli gradually to the masala, or use a hotter chilli powder alongside the Kashmiri chilli for sharper heat.
- Taste after simmering: The nut paste and tamarind soften the chilli as the gravy cooks, so final seasoning is best adjusted once the aubergines are tender.
Ingredient notes
- Choose small aubergines: Small, firm aubergines cook through evenly before the gravy reduces too much and are easier to keep whole.
- Toast until fragrant: The peanuts, sesame and coconut should smell nutty and look lightly golden before blending; this is what gives the sauce depth.
- Check the tamarind: Tamarind paste varies in sharpness, so taste the gravy near the end and balance with salt or a little water if it feels too intense.
Texture tips
- For a thicker gravy: Once the aubergines are tender, simmer uncovered briefly so the masala reduces to a glossy coating consistency.
- If the sauce catches: Add a splash of water and loosen the gravy gently from the base of the pan before continuing to simmer.
- Cook low and covered: A gentle covered simmer lets the aubergines soften fully without the nut paste drying out too quickly.
Make-ahead tips
- Good the next day: The nutty tamarind masala develops more depth after resting overnight, making this curry well suited to cooking ahead.
- Reheat gently: Warm in a saucepan with a splash of water, stirring often, until the sauce loosens and the aubergines are piping hot.
- Freezes well: Cool completely before freezing, then defrost overnight in the fridge before reheating gently.
Equipment you'll need
Ingredients
Instructions
- Trim the tops of the aubergines, then cut a deep cross in the base of each one, keeping them whole. Stir 1 tsp of the fine sea salt with 1 tsp of the ground Kashmiri chili and rub it into the cuts. Set aside while you prepare the masala.
- Heat a dry large frying pan over a medium heat and toast the peanuts, sesame seeds and desiccated coconut, stirring often, until fragrant and lightly golden. Tip onto a plate to cool slightly. This should take 4 to 6 minutes.
- Put the toasted mixture in a blender with the tamarind paste and 250 ml of the water. Blend to a thick, slightly coarse paste, scraping down as needed. Set aside.
- Finely slice the yellow onion. Grate the ginger root and crush the garlic.
- Return the pan to a medium heat and add the sunflower oil. Add the mustard seeds and cook until they start to pop, then add the onion with a pinch of the fine sea salt and cook until soft and golden at the edges. Stir in the ginger and garlic for 1 minute.
- Stir in the ground turmeric, ground cumin and remaining ground Kashmiri chili and cook for 30 seconds. Add the blended nut paste and stir well so it loosens into the onions. Pour in the remaining 250 ml water and bring to a gentle simmer.
- Nestle the aubergines into the sauce, spooning some masala over the top. Cover and simmer gently, turning the aubergines once or twice, until they are tender and the gravy is thick and glossy. This should take 25 to 30 minutes; add a splash of water if it catches.
- Taste and adjust with the remaining fine sea salt if needed. Roughly chop the fresh coriander and stir most through the curry, saving a little to finish. Serve hot with the remaining coriander scattered over the top.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Choose small aubergines so they cook through before the gravy reduces too far; if yours are larger, keep the heat low and add a little extra water as needed.
- Keep the simmer gentle once the nut paste is added, and stir from time to time to prevent sticking as the gravy thickens.
- If serving vulnerable groups, make sure the aubergines are fully tender and piping hot throughout before serving.
Substitutions
- Replace Peanuts with Cashews for a milder, creamier gravy.
- Replace Tamarind paste with Apple-cider-vinegar for a sharper, lighter tang.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan with a splash of water, stirring often, until piping hot. Freeze for up to 2 months; defrost overnight in the fridge before reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 1h (25min active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Peanuts Sesame
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Chole Bhature (Spiced Chickpea Curry with Fried Bread)
Spiced chickpea curry served with puffed fried bhature
Rajma Chawal (Red Kidney Bean Curry with Rice)
Red kidney bean curry in spiced tomato gravy with basmati rice
Thai Green Curry Bowl with Chicken and Jasmine Rice
Thai green curry chicken bowl with jasmine rice
Chicken Tikka Masala with Basmati Rice
Chicken tikka masala in a creamy tomato sauce with basmati rice
Palak Paneer (Spinach and Paneer Curry)
Smooth spinach curry with paneer
Prawn Balchão (Goan Spiced Prawns)
Goan-style prawns cooked in a tangy chilli masala
Semur Daging (Indonesian Beef in Sweet Soy Stew)
Indonesian beef stew braised in sweet soy with potatoes
Turkey Meatballs in Marinara Sauce
Turkey meatballs simmered in marinara sauce and served with spaghetti
Agnolotti dal Plin al Burro e Salvia (Stuffed Pasta with Butter and Sage)
Stuffed agnolotti tossed in butter, sage and Parmesan
Massaman Beef Curry
Massaman beef curry with potatoes, peanuts and coconut milk
Vegetarian Paella with Artichokes and Broad Beans
Vegetarian paella with saffron rice, artichokes and broad beans
Agnello alla Romana con Carciofi (Roman Lamb Stew with Artichokes)
Roman lamb stew with artichokes, white wine and rosemary
Baingan Bharta (Smoky Mashed Aubergine)
Smoky roasted aubergine mashed with tomatoes, spices and coriander
Rajma Chawal (Kidney Bean Curry with Rice)
Kidney bean curry in tomato masala served with basmati rice
Bhuna Masala (Slow-Roasted Onion and Tomato Curry Base)
Slow-cooked onion and tomato masala with warming spices
Prawn Masala (Spiced Prawn Curry)
Spiced prawn curry in a thick onion and tomato gravy
Egg Curry with Tomato and Onion Masala
Egg curry in tomato and onion masala with basmati rice
Prawn Masala Curry
Prawns in a spiced onion and tomato masala sauce
You might also like
Conejo al Romero (Rabbit Braised with Rosemary and White Wine)
Rabbit braised with rosemary, garlic and white wine
Vegan Mango Avocado Poke Bowl
Vegan poke bowl with mango, avocado and sushi rice.
Air Fryer Crispy Baby Potatoes
Crispy air-fried baby potatoes with garlic and rosemary.
Tarte à la Tomate et Moutarde (Tomato and Mustard Puff Pastry Tart)
Puff pastry tart with Dijon mustard and baked tomatoes
Filloas (Galician Crepes with Honey)
Thin Galician crepes served warm with honey
Spicy Salmon Poke Bowl
Spicy salmon poke over sushi rice with avocado and cucumber.
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
