A flavour packed treat for your palate, the Hyderabadi Baingan is loaded with the dynamic flavours of several seeds and spices.



Brinjal / eggplant – 6 small
Turmeric Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp
Oil – 3 Tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Curry leaves – 6-7
Green Chilli – 2
Onion – 1 finelychopped
Tamarind Paste – 2 Tbsp
Jaggery – 1/2tsp
Water – 1 cup

For onion-tomato paste:

Onion -1 sliced
Cumin Seeds-1 tsp
Ginger Garlic paste – 1 Tbsp
Turmeric powder – 1/4 tsp
Tomato – 1 chopped
Coriander Powder -1 tsp
Kashmiri red chili powder – 1tsp
Garam masala powder – 1/2 tsp
Oil – 1 Tbsp
salt to taste

For stuffing:

White Sesame seeds – 1STbsp
Desiccated Coconut – 2 Tbsp
Peanuts – 1 Tbsp
Poppy seeds – 1 tsp
Kashmiri red chili powder -1 tsp
Whole Red Chilli -2
Salt to taste


Preparation Method:

  1. Wash and dry the brinjal and slit them into 4 keeping the stem intact.
  2. Coat the inner side of the egg plant with some turmeric powder and red chilli powder.
  3. Dry roast the stuffing and blend into a blender .
  4. Stuff the prepared stuffing into the slit eggplants.
  5. Heat oil in a pan and cook it till half done and keep aside.
  6. In the same pan heat the oil. Add Cumin seeds and allow to splutter.
  7. Once cumin seed splutter, add onion and ginger-garlic paste. Saute well and add chopped tomato.
  8. Add red chilli powder, garam masala, coriander powder, turmeric powder and salt to taste.
  9. Saute for a minute. Let it cool and blend into a smooth paste.
  10. Heat oil in a pan. Add mustard seeds, Fenugreek seeds, curry leaves and green chilli.
  11. Add onion – tomato paste and saute well. Now add the leftover stuffing (if left). Saute for a minute.
  12.  Now add tamarind paste and jaggery and water (as required). Mix well and place the stuffed eggplant.
  13. Cover and simmer for 5 minutes. Stir occasionally and cook till the egg plants  gets cooked completely.
  14. Serve Hyderabadi Baingan with Paratha or roti.