Bagara Baingan

At Mana Hotels Ranakpur, we believe in giving you the best experience ever! This includes ensuring a great culinary experience. Our chefs work hard to give you a variety of food experience ranging from the local Rajasthani cuisine to international favorites! This range also includes exciting regional cuisines like Hyderabadi.

Below is a recipe of the very popular Bagara Baingan from Hyderabad!


–       Small eggplants (250gms)

–       Peanuts, roasted and peeled (2 tbsp)

–       Sesame (2 tbsp)

–       Dry coconut, grated (2 tbsp)

–       Coriander seeds (1 tbsp)

–       Cumin seeds (1 tbsp)

–       Ginger paste (1 tsp)

–       Green chilies (2 to 3 pieces)

–       Mustard seeds (1 tsp)

–       Heeng (1 pinch)

–       Curry leaves (8 to 10 pieces)

–       Turmeric powder (1/2 tsp)

–       Imli paste (1 tbsp)

–       Salt (According to taste)

–       Red chili powder (1/4 tsp)

–       Sugar (1/2 tsp)

–       Coriander leaves, chopped (1 tbsp)

–       Oil (4 to 5 tbsp)


  1. Cut the eggplants from the base in a way that it remains joined from the side of the stem.
  2. Take 1/2 tea spoon salt and apply on each of the eggplants and leave them for 10 to 12 mintues.
  3. Roast the sesame in the oil along with cumin and coriander seeds
  4. Add the roasted seeds along with coconut, peanut, ginger and green chili and grind them with a little bit of water.
  5. Heat oil in a pan. Strain the water from the eggplant and out 2 to 3 pieces into the oil. Fry them until they become tender. Repeat till all the eggplants have been cooked.
  6. Temple the heeng and mustard seeds in the remaining oil. Once the mustard seeds have sputtered, add curry leaves, turmeric powder and the ground masala. Roast until the mix turns brown.
  7. Add chili powder, salt, imli paste and sugar.
  8. Add 1/2  cup water to the mixture and let it boil.
  9. Once the water starts to boil, add the fried eggplants to the pan and cook for 5 to 6 minutes.

Voila, your Bagare Baingan are ready. Take out the dish in a serving bowl and garnish with coriander leaves. Serve hot with chapattis, paranthas or naan.

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