Sanjeev Kapoor

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Baghare Baingan  Recipe

Hyderabadi spice mix stuffed in small brinjals.

This recipe is from the book Cooking with Olive Oil.

Preparation Time : 16-20 minutes

Cooking time : 11-15 minutes

Servings : 4

Baghare Baingan

Main Ingredients

Small brinjals,





Level Of Cooking



  • 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
  • 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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