Bagara Baingan (South Indian Eggplant Curry)

Bagara baingan served in a blue bowl with roti.

5 from 50 votes

Bagara Baingan (South Indian Eggplant Curry)

An easy version of the authentic Hyderabadi bagara baingan or baingan ka salan made in an Instant Pot. This rich and luscious South Indian dish is made using small purple eggplants, which are also popular as Indian eggplant or brinjal.

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Side Dish

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian

Servings:

Calories: 341kcal

Author: Shilpa Kerur

Ingredients

For the curry

10-12 baby eggplant (500 grams)
3 tablespoon oil
1 teaspoon mustard seeds
½ teaspoon fenugreek seeds
10 curry leaves
1 large onion finely chopped
1 inch ginger finely chopped
3 cloves garlic finely chopped
1-2 green chili finely chopped
¼ cup tamarind
1 tablespoon jaggery
1 teaspoon turmeric powder
Salt to taste
1 tablespoon coriander leaves (cilantro)
2½ cups water

For the masala base:

¼ cup coconut
¼ cup roasted peanuts
2 tablespoon white sesame seeds
1 tablespoon poppy seeds
5-7 dried red chili
1 inch cinnamon
3-4 cardamom
5-6 cloves
2 teaspoon coriander seeds
1 teaspoon cumin seeds
½ cup water

Instructions

Prep

Soak the tamarind in one cup of water for 8-10 minutes. Extract the tamarind juice and discard the pulp.
Grind the ingredients under masala paste into a smooth paste using ½ cup of water.
Make two slits on the eggplant taking care not to cut them apart (the slits should form a ‘+’ sign) and keeping the stem intact. Set them aside.

Making the curry:

Set the Instant Pot in saute mode (high) and add 2 tablespoons of oil.
Add the eggplant and saute for 4-5 minutes until they begin to shrink and are charred (see step-by-step image). Set them aside.
Next, add one tablespoon of oil and add mustard seeds.
Once they splutter, add fenugreek seeds, curry leaves, onion, ginger, and garlic. Saute for 3-4 minutes.
Add the ground masala paste, tamarind extract, jaggery, turmeric powder, and salt.
Mix well and let it cook for 5 minutes.
Add the fried eggplant and 1½ cup water. Mix well.
Secure the IP lid and set it to pressure cook mode for 6 minutes.
Do a natural release of pressure for 10 minutes, then do a quick release.
Mix well and top with cilantro.
Serve hot with biryani or roti.

Video

Notes

Use small purple eggplants to make this brinjal curry. You can easily buy them in Indian or Asian grocery stores/markets.

Measure the water used to grind the masala paste. For this curry, I am using a total of three cups of water - one cup to soak the tamarind, ½ cup to make masala paste, and 1½ cups of water added to the IP.

I am using roasted peanuts in the masala paste. If you are using raw peanuts, make sure to dry roast them before using them. You may also replace it with two tablespoons of peanut butter.

Nutrition