Bagare Tamatar
A classic Hyderabadi specialty featuring whole tomatoes simmered in a rich, nutty, and tangy gravy. Made from a base of roasted peanuts, sesame seeds, and coconut, this aromatic curry is the perfect accompaniment to biryani, pulao, or roti.
For 4 servings
Roast and Grind the Masala Paste
- In a dry pan over low-medium heat, roast the peanuts for 3-4 minutes until they are fragrant and have light brown spots. Remove and set aside.
- In the same pan, toast the sesame seeds for 1-2 minutes until they start to pop and turn golden. Remove immediately.
- Finally, toast the desiccated coconut for 30-60 seconds until fragrant. Do not let it brown.
- Allow all roasted ingredients to cool completely. Transfer them to a grinder and blend into a fine powder.
- Add 3-4 tablespoons of water and blend again to form a smooth, thick paste. Set aside.
Prepare the Tomatoes
- Wash the tomatoes thoroughly. Pat them dry.
- Using a sharp knife, make a criss-cross slit on the bottom of each tomato, going about halfway through. This helps the gravy to penetrate while keeping the tomato intact.
Prepare the Tempering and Sauté Aromatics
- Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
- Add the mustard seeds and let them splutter completely. Then add the cumin seeds and curry leaves, and sauté for 30 seconds until fragrant.
- Add the finely chopped onion and sauté for 6-8 minutes, until it becomes soft and translucent with golden edges.
- Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Cook the Masala and Tomatoes
- Reduce the heat to low and add the prepared ground paste to the pan. Sauté for 7-8 minutes, stirring frequently, until the paste darkens in color and you see oil separating from the sides. This step is crucial for flavor.
- Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute.
- Gently place the slit tomatoes into the masala, slit-side up.
Simmer the Curry
- Pour in 1.5 cups of water, the tamarind pulp, grated jaggery, and salt. Stir very gently to combine everything, being careful not to break the tomatoes.
- Bring the gravy to a gentle boil, then reduce the heat to low.
- Cover the pan and let it simmer for 15-20 minutes. The tomatoes should be soft and cooked through but still hold their shape, and the gravy should have thickened.
Garnish and Serve
- Turn off the heat. Garnish with freshly chopped coriander leaves.
- Let the curry rest for 5-10 minutes before serving to allow the flavors to meld.
- Serve hot with Hyderabadi biryani, bagara rice, or soft rotis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm, ripe tomatoes that are similar in size for even cooking.
- 2Roasting the spices on low heat is key. Burning them, especially the sesame seeds, will result in a bitter gravy.
- 3Don't rush the step of sautéing the ground paste. Cooking it until oil separates is essential for a deep, rich flavor and a stable gravy.
- 4The balance of tamarind (sour) and jaggery (sweet) is important. Adjust them to your personal preference.
- 5The gravy thickens considerably as it cools. Add a splash of hot water to adjust the consistency if needed before reheating.
Adapt it for your goals.
Protein Boost
Add small cubes of paneer or a handful of boiled chickpeas in the last 5 minutes of simmering for a more substantial dish.
Different VegetableDifferent Vegetable
This versatile gravy base is famously used for Bagara Baingan (baby eggplants). It also works well with bell peppers or boiled potatoes.
Richer GravyRicher Gravy
For a richer, creamier texture, add 1 tablespoon of poppy seeds (khus khus) while roasting the other spices for the paste.
Spicier KickSpicier Kick
Add 2-3 whole slit green chilies along with the onions for an extra layer of heat and flavor.
Why this is on our healthy list.
Rich in Healthy Fats
Peanuts and sesame seeds provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help manage cholesterol levels.
Excellent Source of Lycopene
Cooking tomatoes significantly increases the bioavailability of lycopene, a powerful antioxidant that helps protect cells from damage and supports overall health.
Good for Bone Health
Sesame seeds are a good source of calcium and zinc, while peanuts provide magnesium, all of which are essential minerals for maintaining strong and healthy bones.
Plant-Based Goodness
This dish is entirely plant-based, offering a good source of dietary fiber, vitamins, and minerals without any cholesterol, making it a wholesome choice.
Frequently asked questions
Approximately 240-260 calories per serving, depending on the amount of oil and nuts used. It is a calorie-dense side dish due to the healthy fats from peanuts and sesame seeds.