Bagare Baigan


1) Online purchase available only for household customers.
2) Distributors and Retailers can contact 9247247228 for their requirement.
3) Minimum 24 boxes purchase of products and quantity of the customer’s choice or in multiples of 24 boxes.
4) Only product cost will be charged (MRP)
5) Goods will be sent by courier service at company’s cost.
6) Goods will be shipped on the day of confirmed receipt of payment.
7) There is No Cash on Delivery option.
8) Online orders can be placed only for destinations within India.
9) Returns: Goods once purchased will not be returned or exchanged.
10) The shipped goods may reach the destination within 2 to 4 working days


VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below.  Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.

Ingredients Required for 5 persons

Small Eggplants / Brinjals 7
Raw Onions 200 Gms / 2 -3 Medium
Curry Leaves 30 leaves
Coconut Powder 25 Gms
Peanuts / Groundnuts 25 Gms
Sesame Seeds 25 Gms
Cooking Oil 100 ml / 9 Tablespoons
Cilantro Leaves / Kothmir / Hara Dhania Half Small Bunch
Mint Leaves / Pudina Half Small Bunch
Ustad Banne Nawab’s Hyderabadi Bagare Baigan Blend One Packet


  1. Lightly roast the Coconut powder, Peanuts / Groundnuts and Sesame Seeds, making sure not to over roast.
  2. Grind above roasted items, add 200 ml water and make a fine paste.
  3. Mix entire pouch of Ustad Banne Nawab’s Hyderabadi Bagare Baigan Blend into the above paste along with chopped Cilantro leaves / Kothmir / Hara Dhania, Mint leaves / Pudina.
  4. Dice the onions lengthwise very finely, heat enough oil in a pot and fry the onions till golden brown.
  5. Remove, spread them over a newspaper or paper tissue, let them dry thoroughly and keep aside.
  6. Take 100 ml / 9 tablespoon of the remaining oil left over after frying onions and heat it.
  7. Fry the Eggplants / Brinjals till color starts changing a little bit.
  8. Add curry leaves and sauté for a minute.
  9. Add the spice paste and sauté for 30 seconds or so only stirring continuously making sure nothing sticks to the bottom of the pot. (Should not be done more than 30 seconds or so, otherwise the gravy may look charred and taste bitter).
  10. Crush the dried onions finely into a course powder, add and mix.
  11. Immediately pour 400 ml of water, stir and mix well. Cover the pot and cook till desired thickness of gravy is achieved, stirring occasionally.
  12. Remove and serve.


Additional information

Weight 57 g

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