Baghare Baigan Recipe


8-10 small brinjal (biangan)
3/4 tablespoon powdered jaggery (gud)
1/4 teaspoon garam masala
1 tablespoon roasted peanuts (moong phali)
1/2 teaspoon red chillies (lal mirch)
1 tablespoon fresh coriander leaves (dhania patta)
3/4 teaspoon salt (namak)
4 tablespoon oil (tel)
1 teaspoon ginger (adrak) paste
1 teaspoon garlic (lasan) paste
1 finely chopped Onion (Pyaj)
1 teaspoon full tamarind (imli)
2 teaspoon sesame seeds (til)
Roasted together
2 teaspoon coconut (narial)-freshly grated
2 teaspoon coriander seeds
1/2 teaspoon cumin seeds (jeera)

How to make Baghare Baigan

  • Wash and slit the brinjals in fours leaving the stem intact. The brinjals should be whole with deep cuts.
  • Soak a small marble sized ball of tamarind in 1/4 cup of warm water for a while. Rub to extract pulp and keep aside.
  • Now roast the coconut, sesame seeds, cumin seeds, and coriander seeds on a tawa on a low flame till they just change color.
  • Along with jaggery, roasted peanuts and the coriander leaves, grind all the roasted ingredients together with 1 tablespoon water to a fine paste.
  • Now add salt, red chillies, garam masala, ginger and garlic to the above paste. Mix well and fill this into the brinjals.
  • Heat the oil and reduce the flame. Now add 3-4 brinjals at a time on a low flame. Fry till the skin turns brown and they turn soft. Then keep the fried brinjals aside.
  • Strain the leftover oil. Heat the oil and fry the chopped onions to a light golden color.
  • To the above preparation, add 1/4 teaspoon of salt and ΒΌ teaspoon red chilli powder. Then add the tamarind juice and mix well. Add the brinjals, cover and cook for 5-7 minutes on a low heat, stirring occasionally so as to not to break the brinjals.
  • Serve the recipe hot.

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Baghare Baigan Recipe


500 grams Brinjals
4 medium Onions
5 grams Ginger
2 nos. Garlic cloves
12 grams Coriander seeds
40 grams Sesame seeds
70 grams Peanuts
5 grams Cumin seeds
3 grams Poppy seeds
20 grams Dessicated coconut
2 grams Fenugreek seeds
2 grams Turmeric powder
5 grams Red chilli powder
6 grams Jaggery
75 grams Tamarind
4 grams Curry leaves
As per taste Salt
120 ml Oil

How to make baghare baigan:

  • Soak the tamarind in 1 cup of water. Mash and sieve to get tamarind water.
  • Discard the residue and set aside.
  • Wash the brinjals, make 2 inch slits along the length ensuring that the end is intact.
  • Roast the onions on a griddle till they soften and turn light golden brown.
  • Dry roast together on medium heat the coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, dessicated coconut and the fenugreek seeds till they darken slighly and start emitting an aroma.
  • Grind together the onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery to a fine paste.
  • Mix in the tamaind water.
  • Keep aside some of this mixture and stuff the brinjals with the remaining mixture.
  • Heat oil, add the curry leaves and saute for a few minutes.
  • Add the stuffed brinjals and fry for about 10 minutes. Add the reserved paste and mix gently.
  • Add little water, cover and cook on medium heat, stirring occasionally but very gently.
  • Cook till the brinjals are thoroughly cooked and oil leaves the sides of the pan.
  • Serve hot with rice or parathas.

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