Hyderabadi Stuffed Eggplants (Bhagarey Baingan) بھگارے بینگن

Hyderabadi Stuffed Eggplants (Bhagarey Baingan)

Hyderabadi Stuffed Eggplants (Bhagarey Baingan) is a popular Hyderabadi dish. It is made with small eggplants that are cooked in a rich masala curry. Hyderabadi Stuffed Eggplants (Bhagarey Baingan) is the perfect dish to serve for lunch/dinner with roti, chapatti, paratha, or zeera rice. 

Hyderabadi Stuffed Eggplants (Bhagarey Baingan) Recipe 

Serving: 4-5 People 


  •  8-10 small round Eggplants - Washed and dried

Spice Mix for Stuffing: 

  •  1 Tbsp cumin seeds 
  • 1 Tbsp coriander seeds 
  • 10 cashews crushed 
  • 2 Tbsp sesame seeds 
  • 2 Tbsp coconut powder or fresh grated flakes
  • 3-4 round red button chilies 
  • 2 Tbsp Raw Peanuts 
  • 1/2 tsp salt

For Masala/Gravy: 

  • 4 Tbsp of oil 
  • 1/2 tsp cumin 
  • 3-4 round red button chilies 
  • 5-6 Curry leaves 
  • 1/2 tsp turmeric 
  • 1 tsp red chili powder 
  • 1-1/2 tsp salt 
  • 1 Tbsp tamarind paste 
  • 1 tsp brown sugar or jaggery (optional, but it gives a very yummy taste) 
  • 2 medium tomatoes cut in small pieces and make 1-1/2 cup puree 
  • 1 tsp ginger garlic paste
  • 2 Tbsp chopped cilantro for garnish 
  • 3-4 fresh green chilies 
  • Water ½ Cup


 - Take a bowl and soak tamarind + jaggery with 4 tbsp hot water. Ser aside. 

 Make Stuffing for Eggplants: -In a dry frying pan, add coriander seeds, red button chilies and cumin seeds and dry roast for 1 minute or until fragrant. Grind in fine paste/powder. 

-Add sesame seeds in the same pan and roast them. 

-Add desiccated coconut and roast until fragrant. 

-Add peanuts, and cashew nuts, roast until lightly golden, and set aside. 

-In a spice mixer, add roasted nuts and grind to make a paste (add water if needed) and set aside. 

-Add dry spices in the nuts paste and set aside. Our stuffing is ready.

For Gravy/Masala: -Fire roast whole onion with skin until skin is burnt, crush/press the whole onion, remove roasted black skin, and cut roughly. 

-In a grinder, add water, and roasted onions and grind to make a puree and set aside.

-Grind tomatoes at the same time if you don't have tomato puree in hand. set aside. 

-Take eggplants and make 4 small cuts in the eggplant’s center but don’t separate them and keep them intact, including the stem. - Sprinkle a little salt inside and stuff with ground spice mixture & set aside. 

-In a pot, add 4 tbsp oil, and fry the stuffed eggplants carefully from both sides. This will prevent eggplants to become blackish. Take them out after 2-3 minutes of frying. Set aside. 

-In the same oil, add cumin seeds, and whole red chilies, and mix. 

-Add curry leaves, fry until fragrant, add ginger garlic paste, and mix well. 

-Add onion and tomato puree, and mix well for 3-4 minutes.

-Add the remaining ground spice mixture which we made earlier for stuffing, and mix well. 

-Add red chili powder, turmeric powder, and salt and mix well. 

-Add little water, mix well, and cook for 6-8 minutes. Fry until oil comes on top. 

-Now place stuffed eggplants carefully and cover. Cook for 5-6 minutes on low heat until eggplants are tender. -Add tamarind pulp mixture and mix well. 

-Add fresh green chilies and curry leaves on top, cover, and steam cook for 8-10 more minutes on dum stirring occasionally. Eggplants should be soft and tender not mushy and coated well with the masala.

-Adjust the gravy thickness to your choice. Add the fresh cilantro and stir gently. 

Delicious Hyderabadi Stuffed Eggplants (Bhagarey Baingan) are ready!! 

Hyderabadi Stuffed Eggplants (Bhagarey Baingan)

Hyderabadi Stuffed Eggplants (Bhagarey Baingan) Recipe in Urdu:

Hyderabadi Stuffed Eggplants (Bhagarey Baingan) Recipe in Urdu:Hyderabadi Stuffed Eggplants (Bhagarey Baingan) Recipe in Urdu:Hyderabadi Stuffed Eggplants (Bhagarey Baingan) Recipe in Urdu:
Recipe by Chef Sam

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