Bhagara Baingan Recipe

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Bhagara Baingan
Course:
Main course
Preparation Time:
45 minutes
Cuisine:
Indian Cuisine
Equipments:
A non stick thick bottomed pan, some bowls
Skill Level:
Intermediate

Bhagara Baingan Ingredients

  • Small eggplants/Baingan: 8
  • Onion: 1 small, finely sliced
  • Ginger-garlic paste: 4 tsps
  • Red chili powder: 2 tsp
  • Turmeric powder: ½ tsp
  • Coriander seeds: 2 tsps
  • Peanuts: 25 gms
  • Sesame seeds: 25 gms
  • Dry coconut: 50 gms
  • Mustard seeds, methi seeds: 1 tsp combined
  • Curry leaves: one small bunch
  • Tamarind: 2 lemon sized balls
  • Salt: to taste
  • Cilantro leaves: one small bunch
  • Vegetable oil: 5 tbsps

Preparation Method for Bhagara Baingan Recipe

  • Wash, the Baingan and cut them crosswise near the base, let the stem be.
  • Wash and soak the tamarind in one bowl of water.
  • Wash and pat dry the curry leaves.
  • Wash the cilantro leaves and chop finely.
  • Dry roast the peanuts, sesame seeds and dry coconut, till it gives an aroma.
  • Grind the roasted ingredients with the coriander seeds to a fine paste.
  • Heat 2 tbsps of oil in the pan and stir fry the Baingan, till it changes color.
  • Remove and keep aside.
  • In the same pan, add the remaining oil and splutter the mustard and methi seeds.
  • Add ginger garlic paste and sauté, add onions and fry.
  • Finally add the ground paste, red chili powder, turmeric powder, salt and simmer on low flame till oil floats on top.
  • Add the tamarind pulp and let it cook for 5 minutes. Add the sautéed Baingan and simmer for few more minutes.
  • Garnish with chopped cilantro leaves.
  • Bhagara Baingan is ready to serve as a side dish accompanying the Biryani or simply with plain rice.