Bagara Baingan ~ Stuffed Eggplant Curry

Bagara Baingan ~ Stuffed Eggplant Curry

Bagara Baingan ~ Exotic eggplant at its best! One of my very favorite brinjal curry, the kind I’d serve not only my loved ones but also my close friends and guests. The vibrant stuffing has a rich unique flavor, spicy, tangy and nutty with a hint of sweetness and taste good on its own, the kind you’d lick off the plate. ๐Ÿ™‚

Brinjals with stuffing

Bagara Baingan Recipe

Prep & Cooking: 45 mts

Serves: 4-5

Cuisine: Andhra



1/4 kg purple brinjals, wash, make + quarters with stalk intact

small lemon sized tamarind, extract pulp

1 1/2 tbsps oil

1/4 tbsp grated jaggery (optional)

For stuffing:

1 tbsp dhania pwd

1 1/4 tbsp roasted peanuts

1 1/2 tbsps roasted til/nuvvulu

1/4 tsp methi pwd

1/2 tsp jeera pwd

1 tsp ginger garlic paste

1 large onion, chopped

1/4 tsp garam masala (elaichi, cinnamon, cardamom)

1 1/4 tsp red chilli pwd

salt to taste

For poppu/tadka/seasoning:

1/2 tsp mustard seeds

3 crushed garlic cloves

a sprig of curry leaves

1 Make a paste with all the stuffing ingredients. Make a + slit in each brinjal, place stuffing as shown in the image above and keep aside.
2 Add oil in a vessel, add mustard seeds and let them splutter. Add crushed garlic and curry leaves and toss them for a few seconds till the flavors come out. Place the stuffed brinjals in the oil and cook on medium high flame for 2 mts. Now, cover with lid and let them cook on medium low flame for 15 mts. Keep checking in between and stir fry to ensure the brinjals don’t burn or stick to the pan.
3 Add the tamarind extract along with two cups of water and jaggery. Bring to a boil and reduce flame. Place lid and cook over low flame for 15-18 mts. Remove lid and cook for another few mts if it appears still watery. Let the brinjals cook till you achieve a thick gravy consistency. Turn off heat.
4 Serve with rice or rotis.

Bagara Baingan with rice and rasam

Bagara Baingan ~ Stuffed Eggplant Curry

  Prepare time:
 Serves: 4

 Main Ingredients:

  •  eggplants
  •   brinjals
  •   baingan


  • kalva

    oh i missed baingan for so long. im gonna start it again with your recipe now!!

  • swapna

    hi sailu,
    nice pic….mouth watering dish….its my all time favourite.keep up ur good work….love and blessings to nehal.

  • Mythreyi Dilip

    Wow! looks so delicious and spicy. Missing those small brinjal will try making with that big one.

  • sushma

    happy krishnashtami to you sailu! whats special?

  • nags


  • sudha

    Lovely recipe..

  • Meghana

    Amazing, Mouth Watering, What else can I say?? Great recipe again, requesting a double ka meetha recipe from you!


  • Hema

    WOW you have so many varieties of stuffed egg plant recipes.

  • meeso

    Yum, one of my favorites, I love to try all recipes!

  • RamyaRaj

    Wonderful recipe! I tried it over the weekend and everyone loved it ๐Ÿ™‚ Thank you.

  • BDSN

    Hi Sailu,

    I am on the right blog at the right time to find the exact recipe I need.
    I wanted to drop by and say Hello after a long long gap in my blogging and just see if you could recognise me…but after seeing your brinjal recipe my thinking just drifted…..I am gonna try your stuffed brinjals tonight as I have many brinjals in my fridge that I bought on sale…Do you have any other recipes for brinjals?

    Hi BDSN, of course I remember you. How are you and hope the little one is doing well. I’m happy you dropped by. There are quite a few brinjal recipes that I have blogged. Here’s a brinjal roast that I blogged recently – Gutti Vankaya

  • VikasK

    Tried this recipe over the weekend. A few disasters happened while preparing it but the end result was great.

    Q1. For the paste you mentioned chopped onions. Why do we need to chop onions if they are to be made into a paste? And how do you make a paste out of such a list of ingredients? I tried the mixer – didn’t work. Then I transferred the ingredients to a grinder – didn’t work either. Then I took small portions of it and ground them with a roller pin. It was painful work but was of passable consistency.

    Q2. The color I got was a almost brown. How did you manage an orange paste?

    Q3. The moment I added water almost all the stuffing flowed out and it looked like brinjal in a gravy dish. Is that the way it happens or did I miss a trick?

    After all these thrilling moments and a kitchen that was in a mess I managed to get a great tasting dish for dinner.:)

    Thanks for the feedback, Vikas. Appreciate it.

    1. While grinding whole onions, especially large ones, sometimes the paste appears coarse while grinding with other ingredients. Usually I quarter them for easy grinding. I use a small stainless steel jar of my Mixer-Grinder and it does a good job. I’m sorry you had to struggle to prepare the stuffing with a rolling pin.
    2. I use home made chilli pwd which has turmeric in it, hence the orange color of the stuffing. Turmeric is an optional ingredient in this recipe.
    3. Usually 1 to 1 1/2 cups of water is good enough but sometimes a few variety of brinjals are hard and need more water for cooking, hence I mentioned 2 cups. This recipe is more a gravy type and the stuffing will tend to run loose while cooking. That’s fine.

  • Anuradha

    Hi Sailu,

    Yummy recipe. I am very much a favourite of brinjal curry. I’ll definitely prepare it tomorrow itself..

  • Cecilia Cruz

    Hi, I am Mexican, love u site, love the recipe and want to try at home. I need help with terms. brinjals is this the little purple aubergines? dhania is this coriander seed in powder form? what is this til/nuvvulu? garam masala (elaichi, cinnamon, cardamom) I guess this is the one I can buy in supermarkets in England?


    Yes, Cecilia, the little purple aubergines. Dhania is coriander seed pwd and till is white sesame seeds. You are right on the garam masala as well. You can find them in the Indian/Asian grocers, hopefully. Good luck and do let me know how it turned out. ๐Ÿ™‚

  • aruna


    Nice recipes.Thank you.

  • Ram Kashyap

    Absolutely wonderful recipe. I really liked the content. I tried the same with tindora (dondakaya) also, where I just cut the tindora into 4 slices on the length and added the stuffing paste. This turned out to be much easier.

  • ValarieG

    Over the summer in Minnesota I saw such beautiful little eggplants that I searched for a recipe worthy of them. This was the recipe I used and it was delightful. Thank you, thank you, thank you!

  • Nicholas Galgoul

    Is this also known as Baingan Burtha?

    • Vamsi Krishna

      Nope, Its entirely different dish. It’s also called as King of Curries in Andhra Pradesh