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Bagara Baingan


To make you to salivate, we have Bagara Baingan recipe which is sure to be loved by people of all age groups. If you’re planning to host a get-together at home and wish to make something delicious yet healthy, then go for this eggplant recipe. Make this easy recipe and treat your guests with the most stunning and aromatic flavors of Bagara Baingan.

16 eggplant/ brinjal
2 sliced,chopped tomato
2 tablespoon sesame seeds
2 tablespoon grated coconut
4 teaspoon cumin seeds
1 1/2 tablespoon tamarind paste
4 teaspoon red chilli powder
1 tablespoon garlic paste
1/2 teaspoon fenugreek seeds
black pepper as required
4 medium sliced onion
2 tablespoon raw peanuts
4 teaspoon coriander powder
4 dry red chili
4 teaspoon mustard seeds
1 teaspoon turmeric
1 tablespoon ginger paste
15 curry leaves
salt as required

For Garnishing:
2 tablespoon coriander leaves

Step 1
To start with, take brinjals and one-by-one, make 4 slits in them. Then, take a container and add water and salt in it. Put the brinjals in water and keep them aside till further use.

Step 2
Now, take a pan and heat it over moderate flame. Then separately dry roast peanuts, sesame seeds and coconut in the pan. Once done, let them cool and keep them aside.

Step 3
Meanwhile, heat oil in a non-stick pan over medium flame. Once the oil is sufficiently hot, add chopped onions and roast them for few minutes. Once the onions turn slighlty pinkish in hue, transfer in to a blender and add roasted sesame seeds, coconut and peanuts. Blend the mixture into a fine paste.

Step 4
Now, heat oil in a deep-bottomed non-stick pan and add mustard seeds in it. Fry them over a medium flame. Once they start to splutter, add cumin seeds. Turn the flame to low and fry the cumin seeds until they turn golden brown in color.

Step 5
Then add fenugreek seeds and dried red chillies and saute until they splutters. Now, add curry leaves and cook until they turn golden brown in color. Now, remove the brinjals from the salted water and add them to the pan.

Step 6
Cook them until the brinjals are soft, tender and golden brown in color. Then add garlic paste and ginger paste and saute until the raw aroma goes away. Then, add red chilli powder, turmeric powder, salt, coriander powder and black pepper. Cook for 2-3 minutes on medium flame.

Step 7
Lastly, add tamarind pulp and tomato halves and cook until the tomatoes are soft and tender. Stir the mixture well and cook until the gravy thickens. Once done, transfer the dish to a serving plate and garnish with coriander leaves. Serve it hot with chapati or paratha.