Bagaare Baingan

Brinjal ,one of my favourite vegetables:),sadly i m allergic to it ,so i cant over indulge. As long as it s not fatal, i can eat in moderation! This dish is one of my favourite brinjal dishes,it is rich  and tasty. I enjoy cooking this dish not only because it s brinjal but from the start, the aroma of the ingredients are just irresistible:)


Ingredients:|Preparation Time:15 mins|


  • Brinjal  500 gms(purple small variety,slit into 4 with the stem holding it)
  • Onion  4 medium(sliced)
  • Ginger   1 inch
  • Garlic   10 cloves
  • Tamarind  75 gms(soaked and pureed)
  • White Sesame seeds  2 tbspn(roasted)
  • Poppy seeds  1 1/2 tbspn(roasted)
  • Peanuts  1/4 cup(roasted)
  • Jaggery 1 tspn
  • Fenugreek seeds  1/4 tspn(roasted)
  • Coconut   1/2 cup(grated and roasted)
  • Coriander seeds 1 tpsn(roasted)
  • Cumin    1 tspn(roasted)
  • Red chilli powder  1 tspn
  • Turmeric  1/4 tspn
  • Curry leaves  a few(finely chopped)
  • Oil  1/2 cup(yes ,this requires more oil)
  • Salt   as per taste

Method:|Cooking Time:20 mins|

Slit the brinjals into 4 in such a way that the stem holds it intact. Soak all the brinjal in salt water so that it doesn t turn black and set aside. Dry roast all the spices (if you haven t done it before)coriander,cumin,fenugreek,peanuts,poppy,sesame,along with the coconut until the coconut turns a bit brown and keep it aside. Dry roast the onion until it s a bit pink and cool it. Now,once all the roasted spices,coconut and onion cool down grind it with the ginger,garlic,tamarind pulp,jaggery,turmeric,red chilli powder and some rock salt as per your taste to a smooth paste.


Take out each brinjal and stuff it with the ground paste. Take some oil in a pan to be cooked,add the chopped curry leaves,when it stops spluttering, add the stuffed brinjal and fry it on high flame for a couple of minutes on each side until it becomes a bit brown. Then keep turning it a couple of times again,lower the flame and add in the remaining paste. Mix it well ,cover it and let it cook for 5 to 6 minutes until it comes to a boil. Put it off and let it rest for a while before you serve.


Serve it hot with rice or roti.


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