How to make Bhagare Baingan - SK Khazana -

One of the most popular Hyderabadi dishes, it is a fine example of tilli-falli masala

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Small brinjals (छोटे बैंगन), Medium onions

Cuisine : Hyderabadi

Course : Main Course Vegetarian

advertisement

For more recipes related to Bhagare Baingan - SK Khazana checkout Vankaya Perugesi, Andhra Mashed Brinjal, Brinjal and Drumstick Coconut Masala. You can also find more Main Course Vegetarian recipes like Honey Glazed Beans Lauki Kofta Curry Nadur Bamchunth Kung Pao Vegetables

Bhagare Baingan - SK Khazana

Bhagare Baingan - SK Khazana Recipe Card

Print

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.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bhagare Baingan - SK Khazana Recipe

  • Small brinjals 250 grams

  • Medium onions quartered 2

  • Coriander seeds 1 1/2 teaspoons

  • Sesame seeds (til) 1 1/2 tablespoons

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Peanuts 2 tablespoons

  • Poppy seeds (khus khus) 3/4 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Dried coconut (khopra) grated 1 tablespoon

  • Ginger chopped 1 inch

  • Garlic cloves chopped 6-8

  • Turmeric powder a pinch

  • Red chilli powder 1/2 teaspoon

  • Jaggery grated 1/2 teaspoon

  • Tamarind pulp 2 tablespoons

  • Salt to taste

  • Oil 2 tablespoons

  • Curry leaves 1 1-2 sprigs

Method

Step 1

Trim the stems of the brinjals, wash them and make slits along the length taking care that the brinjal is held together at the stem.

Step 2

Dry roast onions in a non-stick pan till they turn lightly brown and soften. Transfer them onto a plate.

Step 3

Dry roast together coriander seeds, sesame seeds, fenugreek seeks peanuts, poppy seeds, cumin seeds and poppy seeds till fragrant and they begin to change colour. Transfer it onto the same plate.

Step 4

Add ginger, garlic, turmeric powder, red chilli powder and jaggery and mix.

Step 5

Transfer the mixture into a blender, add sufficient water and grind to a fine paste.

Step 6

Transfer the paste into a bowl, add tamarind pulp and mix well. Add salt and mix well.

Step 7

Stuff this masala into the slit brinjals.

Step 8

Heat oil in another non-stick pan, add curry leaves and sauté for a minute. Add the stuffed brinjals and sauté for about 2 minutes. Reduce heat, cover and cook till the brinjals are completely cooked and the oil surfaces.

Step 9

Serve hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.