Bagarey Baingan

A rich, nutty, tangy aubergine curry from Hyderabad (Subcontinent), passed down through generations

In Naadiya’s kitchen, recipes aren’t just followed, they’re remembered. Whispered by elders, scribbled in notebooks, adjusted with instinct, and always prepared with heart.

Naadiya is one of my oldest friends, a lead educator, a cook, and a passionate preserver of culinary traditions. A true trailblazer in every sense. She loves to host, and every single time, I dream of this dish being on the menu. Passed down by her mum, Naadiya does Bagarey Baingan absolute justice — rich, balanced, and full of soul.

Background Story

Some recipes whisper legacy. This one sings.

Rooted in the southern belt of the subcontinent, Bagarey Baingan is a celebration of balance: heat from whole red chillies, tang from tamarind, nuttiness from roasted peanuts and sesame, and the silky tenderness of fried aubergine.

Finished with a golden drizzle of Kashmiri Chilli Oil, the dish becomes a love letter to regional abundance — smoky, spicy, sour, and unforgettable. Perfect with rice or roti, or eaten straight from the pan with the fingers of someone you love.

Ingredients

For the aubergines:

• 6–8 small aubergines (baby brinjals)
• Oil for frying

For the spice-nut paste:

• ¼ cup peanuts
• 1 tbsp coriander seeds
• 3 whole dry red chillies
• 2 tsp sesame seeds
• 2 tbsp coconut powder
• Splash of water (to blend)

For the curry base:

• ¼ cup oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 3 whole dry red chillies
• A handful of fresh curry leaves
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 onion, finely chopped
• 1 tsp coriander powder
• 1 tbsp red chilli powder
• 1 tsp cumin powder
• ½ tsp turmeric
• 1 tsp salt (adjust to taste)
• 1 cup tamarind water (with a spoon or two of Lahori tamarind chutney)
• 1 tsp jaggery or brown sugar
• 250 ml water
• 2 tbsp Kashmiri Chilli Oil, plus more to drizzle

Method

Step 1: Prep the Aubergines

• Slit each aubergine crosswise in four directions, keeping them whole.
• Heat oil in a pan and fry until golden and tender inside.
• Set aside on paper towels to drain.

Step 2: Make the Spice-Nut Paste

• Dry roast the peanuts, coriander seeds, dry red chillies, sesame seeds, and coconut powder until aromatic.
• Let cool, then blend with a splash of water into a smooth paste.

Step 3: Build the Masala Base

• In a heavy-bottomed pan or karai, heat ¼ cup oil.
• Add mustard seeds, cumin seeds, whole red chillies, and curry leaves.
• Let them splutter.
• Add ginger and garlic paste. Sauté until the raw smell disappears.
• Stir in chopped onions and cook until golden brown.

Step 4: Spice it Up

• Add coriander powder, red chilli powder, cumin powder, turmeric, and salt.
• Cook for a minute, then pour in the tamarind water.
• Let it reduce slightly.

Step 5: Finish the Curry

• Stir in the spice-nut paste and 250 ml water.
• Add jaggery or brown sugar.
• Drizzle in 2 tbsp of Kashmiri Chilli Oil for smoky heat.
• Bring to a boil, then gently nestle the fried aubergines into the curry.
• Simmer uncovered until the oil rises to the top and the curry is glossy, thick, and beautifully rich.

Notes / Tips

• Sub cashews for peanuts if you prefer a creamier paste.
• Always roast the spices and nuts — it builds the base flavour.
• Add a final swirl of Kashmiri Chilli Oil before serving for aroma, colour, and depth.
• Leftovers? Even better the next day.