Bagare Baigan Recipe


Ginger   : – 5-7 gms

Garlic   : – 2-3 pieces

Sesame seeds   : – 40 gms

Cumin seeds  : – 5-7 gms

Poppy seeds   : – 3-4 gms

Brinjals  : – ½ kg

Onion   : – 3-4 medium

Oil  : – 100-120 ml

Salt : – as per taste

Tamarind   : – 60-70 gms

Chili powder   : – 5- gm

Fenugreek seeds  : – 2-3 gms

Jaggery    : – 5-6 gms

Turmeric powder   : – ¼ tea spoon

Curry leaves   : – 8-10

Coconut    : – 15-20 gms

Peanuts  : – 60-70 gms

Method of preparation

  1. Take a cup of water and then soak the tamarind into it. Take the water of tamarind to use and keep the tamarind water aside and throw the other material
  2. In the pot clean the brinjals with the water. Cut it into the pieces of 2 inch and keep the end as it is.
  3. In a pan roast the onion till the time it becomes brown color and soft.
  4. Again on the pan take all the material as cumin seeds, poppy seeds, coconut, fenugreek seeds, sesame seeds and coriander seeds and fenugreek seeds. Roast it properly till it slightly turns into dark color and gives some good smell.
  5. Now in the mixer pot add the ginger, garlic, red chili powder, jaggery, salt all other roasted spices and onion. Make a proper paste of it and then mix the tamarind water into it.
  6. In one pot keep some of the grinded material and with remaining, keep the brinjals to stuff.
  7. In another keep the oil to heat and add the curry leaves and let it heat for some time.
  8. Mix the brinjals which is stuffed now and keep it on heat for 10 mins. Also add the remaining grinded paste. Also add the bit water, keep normal hit and allow it to stir.
  9. Cook it properly till the brinjals are done properly and serve it hot with the chapattis.


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 ¼ 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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Baigan Methi Recipe


1 green chilli slit

salt to taste

1/2 bunch fenugreek leaves (methi)

3 baby brinjals

1 tsp cumin seeds

oil for frying

1 pinch sugar

How to make Baigan Methi :

•    Cut brinjal into cubes.
•    Wash methi leaves thoroughly,
•    Cut roughly and keep aside.
•    Heat up oil in a kadhai.
•    Deep fry the brinjal pieces and set aside.
•    Heat up 1 tblsp oil in a pan.
•    Mix in cumin seeds and slit green chilli.
•    Once the cumin seeds begin to crackle,
•    Mix in the washed methi leaves.
•    Cover and stir fry for a while.
•    Mix in salt and a pinch of sugar and stir fry till done.
•    Mix in the fried brinjal and stir fry for another 2 minutes.
•    Serve hot.


Stuffed Baigan Recipe


6 Baingan / Brinjal
1 teaspoon salt
1 onion (finely chopped)
1/2 cup ghee / vegetable oil
2 tablespoon lemon juice
2 green chilies (finely chopped)
4 tablespoon coriander seeds
1 tablespoon fenugreek seeds
2 tablespoon aniseeds
1 tablespoon cumin seeds
1 teaspoon turmeric powder

How to make Stuffed Baigan

  • Clean the baigan and slit them lengthways without halving them.
  • Roast the first four spices together and then grind them to powder and add the turmeric powder.
  • Now mix with the salt, lemon juice and green chilies to make a stuffing.
  • Stuff the mixture between baigan (bringal) and tie them back together with cotton thread to prevent stuffing escaping.
  • Heat the oil / ghee in a large frying-pan and fry the onions until light brown. Add the brinjal and cover tightly.
  • Leave to cook turning occasionally until cooked for about 20-30 minutes.
  • Serve the stuffed baigan (bringal) hot with roti or paratha.

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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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