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Baghare Baingan

Baghare Baingan, as the name suggests, “Baghar” means tempering or tadka and baingan is eggplant so put together, this recipe is tempered eggplants! Try this version of baingan and let us know how it turns out! This is a Sanjeev Kapoor exclusive recipe.

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Baghare Baingan

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Main Ingredients Small brinjals (baingan), Medium onions
Cuisine Hyderabadi
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Baghare Baingan

  • 250 grams Small brinjals (baingan)
  • 2 Medium onions quaertered
  • 1 1/2 tablespoons Coriander seeds
  • 1 1/2 tablespoons Sesame seeds (til)
  • 1/4 teaspoon Fenugreek seeds (methi dana)
  • 2 tablespoons Peanuts
  • 3/4 teaspoon Poppy seeds (khus khus)
  • 1/2 teaspoon Cumin seeds
  • 2 tablespoons Dried coconut (khopra) grated
  • 1 inch Ginger chopped
  • 6-8 cloves Garlic chopped
  • 1 pinch Turmeric powder
  • 1/2 tablespoon Red chilli powder
  • 1/2 tablespoon Jaggery grarted
  • 2 tablespoons Tamarind pulp
  • to taste Salt
  • 2 tablespoons Oil
  • 1 sprig Curry leaves

Method

  1. Trim the stems of the brinjals slightly, wash then and make crisscross slit on the bottom side taking care that the brinjal is held together at the stem.
  2. Heat a non-stick pan, add onions and dry roast till they turn lightly brown and soften. Transfer them onto a plate.
  3. Add coriander seeds, sesame seeds, fenugreek seeds, peanuts, poppy seeds, cumin seeds and dried coconut in the same pan, mix and dry roast till they begin to change colour and give out a nice aroma. Transfer this mixture onto the same plate. Add ginger, garlic, turmeric powder, red chilli powder and jaggery and mix well and let the mixture cool down.
  4. Transfer the mixture into a grinder jar, add a little water and grind to a fine paste. Add tamarind pulp and mix well. Transfer into a bowl, add tamarind pulp and mix well. Add salt and mix well.
  5. Stuff this masala into the slit brinjals and reserve the remaining.
  6. Heat oil in a non-stick kadai, add curry leaves and sauté for 1 minute. Add the stuffed brinjals and sauté for about 5 minutes. Add the reserved masala and mix gently. Add 1 cup of water, mix well, cover and cook over low heat till the brinjals are fully cooked and oil surfaces.
  7. Transfer into a serving bowl and serve hot.