Hyderabadi Baingan

Hyderabadi Baingan is a delicious dish made with small baingans. It is a popular vegetarian recipe from the Hyderabadi cuisine and goes very well with biryani varieties or rotis or rice. This brinjal gravy is often made to serve as a side dish with biryani.

Hyderabadi Baingan

Hyderabadi Baingan

Recipe by Ushakal GroupCourse: Main Course, Veg Starters, VegCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • For Hyderabadi Baingan:

  • 250 grams small brinjals

  • ½ teaspoon cumin seeds (jeera)

  • ½ teaspoon turmeric powder (haldi)

  • 3 tablespoons oil

  • 1.5 cups water

  • salt as required

  • 2 tablespoons chopped coriander leaves

  • For Hyderabadi Baingan Masala Paste:

  • 1 medium to large onion, chopped

  • 4 to 5 garlic cloves chopped (lahsun) – optional

  • 1-inch ginger, chopped (adrak)

  • 2 tablespoons desiccated coconut

  • 2 tablespoons raw peanuts (moongphali)

  • 2 tablespoons white sesame seeds (safed til)

  • 1 teaspoon poppy seeds (khus khus)

  • 1 teaspoon coriander seeds (sabut dhania)

  • ½ teaspoon cumin seeds (jeera)

  • 2-inch sticks of cinnamon (dalchini)

  • 2 to 3 cloves (lavang)

  • 1 tej patta (indian bay leaf)

  • ½ teaspoon peppercorns (sabut kali mirch)

  • ½ teaspoon caraway seeds (shah jeera)

  • 1 to 2 black cardamom (badi elaichi)

  • 1 tablespoon tightly packed seedless tamarind (imli)

  • 2 to 3 green chilies, chopped (hari mirch)

  • 1 tablespoon chopped coriander leaves, chopped (dhania patta)

  • ½ to ⅔ cup water, for grinding


  • Making Hyderabadi Baingan Masala Paste:
  • Heat a tava and roast the following spices – 2 tablespoon raw peanuts (moongphali), 2 tablespoon white sesame seeds, 1 teaspoon poppy seeds, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 2 inch cinnamon stick (dalchini), 2 to 3 cloves (lavang), 1 tejpatta (indian bay leaf), ½ teaspoon whole peppercorns (sabut kali mirch), ½ teaspoon caraway seeds (shahi jeera) and 1 to 2 black cardamoms (badi elaichi).
  • When the spices become a light brown, add dry coconut to it.
  • Roast the spices with the coconut. A lovely aroma of the roasted spices and coconut will fill your kitchen.
  • Roast till the coconut gets light golden.
  • Once the spices + coconut mixture cools down, then add this mixture in a grinder. Also add chopped onion, ginger, garlic, green chilies, coriander leaves and tamarind.
  • Grind to a smooth paste with some water.
  • Cooking baingan for Hyderabadi baingan:
  • Quarter the baingan and soak them in salted water for 15-20 minutes.
  • Drain after 15-20 minutes. In a pan heat 2 tbsp oil and add the baingan and 1 teaspoon salt. Saute over low fire for 8-10 minutes.
  • The baingan should become tender.
  • Making Hyderabadi baingan:
  • In another pan or in the same pan heat the remaining oil. Add cumin seeds and let them splutter.
  • Add ½ teaspoon turmeric powder (haldi).
  • Now add the masala paste and start to saute it.
  • Continue sautéing the masala paste.
  • Saute the paste for about 9 to 10 minutes or till the oil starts to release from the sides.
  • Now add 1.5 cups water. Mix well and then add the cooked baingan.
  • Simmer for 6 to 7 minutes or till the hyderabadi baingan gravy thickens and you see oil floating on top.
  • Check the taste of brinjal gravy and add more salt if required. Add coriander leaves and mix well.
  • Serve hyderabadi baingan hot with rotis, phulkas, parathas, pooris or rice or biryani. This brinjal gravy goes very well as a side dish with biryani.

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