To begin making the Hyderabadi Bagara Baingan Recipe, into a heavy bottomed pan, add the sesame seeds, peanuts and roast for a minute till the sesame seeds start popping. Turn off the heat and let it cool.

Add the roasted peanuts, sesame seeds along with coconut and 1/2 cup warm water into a mixer grinder and blend it to make a smooth paste. Keep it aside.

Next, add onion, garlic, ginger and green chillies into a mixer grinder and grind it well to make a smooth paste. Keep it aside.

Heat 2 tablespoons of oil in a heavy bottomed pan; add mustard seeds and allow it to crackle. Once done add the bay leaf, cinnamon stick, cloves and saute for a few seconds till the aromas from the spices come through. 

Once done, stir in the onion paste and saute for about 2 minutes till the paste is cooked a bit and starts to change the colour.

After 2 minutes, add in all the spice powders including turmeric powder, red chilli powder, coriander powder along with tamarind water. Add in peanut sesame paste, salt to taste and some water to adjust the consistency.

Give the Bagara Baingan gravy a brisk boil for 3 to 4 minutes. Turn off the heat and keep aside.

Slit the eggplants into quarters without removing the stem. If using large eggplants, cut them lengthwise of one-inch thickness and about 2 inches in length.

Heat 2 tablespoons oil in a pan and shallow roast the eggplants with a little salt until tender, cooked and browned. You can optionally cover the eggplant and pan roast it. Covering helps the steam get trapped inside and cook faster.

Add the sautéed baingan into the Bagara Baingan gravy and boil till the gravy reaches the desired consistency. 

Once done, turn off the heat and transfer the Bagara Baingan to a serving bowl, garnish with coriander leaves and serve hot.

Serve Hyderabadi Bagara Baingan Recipe along with Hyderabadi Vegetable Biryani and Tomato Onion Cucumber Raita to make a delicious meal for your festival.