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Baghare Baingan

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Brinjals steeped in an aromatic nutty gravy.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time :16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Baghare Baingan

Main Ingredients

Brinjals,, Peanuts

Cuisine

Main Course-Veg

Course

Punjabi

Level Of Cooking

Medium

Calories

343

Carbohydrates

4.9

Protein

2.8

Fat

34.5

Fibers

1.5

Ingredients

  • Brinjals, small
    250 grams
  • Peanuts
    2 tablespoons
  • Sesame seeds (til)
    1 1/2 tablespoons
  • Poppy seeds (khuskhus/posto)
    3/4 teaspoons
  • Dried coconut ( khopra), grated
    1 tablespoon
  • Oil
    4 tablespo
  • Onion, sliced
    2 medium
  • Mustard seeds
    1/2 teaspoon
  • Cumin seeds
    1/4 teaspoon
  • Fennel seeds (saunf)
    1/4 teaspoon
  • Onion seeds (kalonji)
    1/4 teaspoon
  • Fenugreek seeds (methi dana)
    pinch
  • Curry leaves
    10-12
  • Ginger paste
    1 tablespoon
  • Garlic paste
    1 tablespoon
  • Green chilli paste
    1 teaspoon
  • Turmeric powder
    1/2 teaspoon
  • Coriander powder
    1 1/2 teaspoon
  • Cumin powder
    1/2 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • Salt
    to taste
  • Tamarind pulp
    2 tablespoons
  • Jaggery (gur), grated
    1/2 teaspoon

Method

Step 1


Dry roast the peanuts in a non stick pan till lightly browned. Set aside to cool.

Step 2


Similarly dry roast the sesame seeds, poppy seeds and dried coconut separately and set aside to cool.

Step 3


Grind the roasted ingredients with half a cup of water to a fine paste.

Step 4


Make one slit along the length of the brinjals from the bottom and one from the top near the stem – this way the brinjals will get cooked well.

Step 5


Take care that they are held together at the stem.

Step 6


Heat sufficient oil in a kadai. Add the brinjals and deep fry three to four minutes.

Step 7


Drain on absorbent paper and set aside. Add the onions to the same oil and deep fry till golden. Drain on absorbent paper and set aside.

Step 8


Heat four tablespoons oil in another non stick pan. Add the mustard seeds, cumin seeds, fennel seeds, onion seeds and fenugreek seeds and sauté till lightly browned.

Step 9


Add the curry leaves, ginger paste, garlic paste and green chilli paste. Stir and sauté till the oil separates from the masala.

Step 10


Add the browned onions, turmeric powder, coriander powder, cumin powder, red chilli powder and salt and stir.

Step 11


Add the tamarind and jaggery and mix well. Add the coconut paste and cook till the oil separates.

Step 12


Add the fried brinjals and one cup water and mix. Cover and simmer for fifteen to twenty minutes or till the oil surfaces.

Step 13


Serve hot with roti, chapatti or parantha.

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