How to make Baghare Baingan Recipe - Hyderabadi spice mix stuffed in small brinjals.

This recipe is from the book Cooking with Olive Oil.

Main Ingredients : Small brinjals (छोटे बैंगन),

Cuisine : Hyderabadi

Course : Main Course_Veg

Baghare Baingan

Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

For more recipes related to Baghare Baingan checkout Vankaya Perugesi , Andhra Mashed Brinjal , Brinjal and Drumstick Coconut Masala . You can also find more Main Course_Veg recipes like Paneer Mushroom in Palak Gravy, olan-a Kerala recipe , Aloo Chole, Kelphoolachi Bhaji. Or try out these recipes from Hyderabadi Cuisine like Anjeer Ka Meetha, Chicken Pulao, Kumbh Ke Kabab, Dahi Ke Kebab.

Baghare Baingan Recipe Card

Baghare Baingan

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Baghare Baingan

  • Small brinjals 250 grams

  • Onion quartered 2 medium

  • Coriander seeds 1 1/2 teaspoons

  • Sesame seeds (til) 1 1/2 tablespoons

  • Peanuts 2 tablespoons

  • Cumin seeds 1/2 teaspoons

  • Poppy seeds (khuskhus/posto) 3/4 teaspoon

  • Dry coconut (khopra) grated 1 tablespoon

  • Fenugreek seeds (methi dana) a pinch

  • Ginger roughly chopped 1 inch piece

  • Garlic roughly chopped 6-8

  • Salt to taste

  • Turmeric powder a pinch

  • Red chilli powder 1/2 teaspoon

  • Jaggery (gur) grated or sugar 1/2 teaspoon

  • Tamarind pulp 2 tablespoons

  • Olive oil 1/2 cup

  • Curry leaves 1 sprigs


Step 1

Wash brinjals and make slits along the length taking care that the brinjal is held together at the stem. .Dry roast onions on a tawa (griddle) till they turn lightly brown and soften.

Step 2

Dry roast together coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, dry coconut and fenugreek seeds till they begin to change colour and give out a nice aroma.

Step 3

Grind together roasted onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery or sugar to a very fine paste. Add tamarind pulp and mix well. Stuff this masala into the slit brinjals and reserve the remaining.

Step 4

Heat olive oil in a kadai (wok), add curry leaves and sauté for a minute. Add the stuffed brinjals and sauté for about ten minutes. Add the reserved masala and mix gently. Add two cups of water, cover and cook over low heat till the brinjals are fully coo

Step 5

Serve hot.

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