To make Hyderabadi Bagara Baingan, first prepare the spice mix. In a pan, dry roast the whole coriander seeds, then remove them. Next, dry roast the sesame seeds and remove them. Then, roast the cumin seeds, cloves, and cinnamon stick. In the same pan, roast the grated dried coconut and the peanuts. Remove the skins from the peanuts. Let all the roasted ingredients cool.

Heat oil in a pan and fry the onions until golden brown, then let them cool. Make slits in the back of the eggplants and sprinkle turmeric and salt inside. This prevents the eggplants from turning black and adds flavor. Fry the eggplants in hot oil. Cut the tomatoes into two pieces and fry them lightly as well.

Once the roasted spices have cooled, first grind the coriander seeds, cumin, cinnamon, cloves, and black pepper mixture. Then add the peanuts and grind again. Add the grated dried coconut and grind to a smooth paste. Finally, add the fried onions and blend until smooth for a rich flavor.

To make the curry, heat oil in a large pan. Sauté the chopped garlic and ginger, then add the chopped green chili and sauté. Add the curry leaves and the prepared spice paste. Sauté the paste well, then add water as needed to adjust the consistency. Add salt, a little red chili powder, and turmeric. Bring the gravy to a boil. Finally, add chopped cilantro.

When the gravy thickens and oil starts to separate, the curry is ready. To serve, place the gravy on a plate, top with the fried eggplants and fried tomatoes, and garnish with cilantro.

Your flavorful and delicious Hyderabadi Bagara Baingan is ready. Enjoy it with paratha or roti.

This is a very tasty curry—definitely give it a try!