hyderabadi bagara baingan recipe
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5 from 1 vote

Hyderabadi Bagara Baingan Ka Salan Masala Recipe

Bagara baingan is a hyderabadi side dish for biryani.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Side Dish
Cuisine: Indian
Servings: 4 -5
Calories: 320kcal
Author: Asiya


  • 2 tbsp oil
  • 2 tsp cumin seeds
  • 2 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 5 - 6 dried red chillies
  • 7-8 curry leaves
  • 8 - 10 brinjals slit into + form
  • 1 tbsp ginger garlic paste
  • salt to taste
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 to mato
  • 1 large lemon size tamarind extracted pulp
  • 1 tbsp coriander leaves for garnishing

For the masala:

  • 1 tbsp peanuts
  • 1 tbsp desiccated coconut cut into pieces
  • 1 tbsp sesame seeds
  • 2 medium sized onions sliced


  • Firstly cut the brinjals into + form and put them in salt water.
  • Dry roast peanuts, coconut, sesame seeds separately and allow it to cool.
  • In a pan, add onions, smear little oil and roast them for a minute.
  • Make a fine masala paste of all the roasted ingredients which are peanuts, coconut, onions, sesame seeds and put it aside.
  • In a cooking pot, add oil and heat it, add cumin seeds, mustard seeds and allow them to crackle.
  • Add fenugreek seeds, dried red chillies, saute well, add curry leaves.
  • Add the brinjals/eggplant/baingan and fry them well until the color of the baingan changes.
  • Add ginger garlic and saute well for few minutes.
  • Add the masala paste into it, mix well.
  • Add salt, red chilli powder, turmeric powder, coriander powder, mix well and cook the masala until oil appears at the corners.
  • Add the tamarind extracted pulp and stir well.
  • Add water if required and salt too.
  • Add tomato which is cut into two halves.
  • Cook the whole bagara baingan ka salan until the gravy thickens and oil appears.
  • Garnish with coriander leaves.
  • Serve hot with roti or rice.


Calories: 320kcal