How to make Low Oil Baghare Baingan -
Tempered brinjals.cooked in low amount of oil
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Brinjal small, Sesame seeds
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Chaunka Matar Dum Paneer Kalimirch Colourful Vegetable Basket Dahi Masala Aloo
Low Oil Baghare Baingan Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Low Oil Baghare Baingan Recipe
Brinjal small 250 grams
Sesame seeds quartered 2 medium
Coriander seeds 1/2 teaspoons
Sesame seeds (til) 1 1/2 tbsp for garnishing
Peanuts 2 tablespoon
Cumin seeds 1/2 teaspoon
Poppy seeds (khuskhus/posto) 3/4 teaspoon
Dry coconut (khopra) grated 1 tablespoon
Fenugreek seeds (methi dana) a pinch
Ginger chopped 1 inch piece
Salt to taste
Garlic chopped 6-8 cloves
Turmeric powder a pinch
Red chilli powder 1/2 teaspoon
Jaggery (gur) grated 1/2 teaspoon
Tamarind pulp 2 tablespoons
Oil 1 tablespoon
Curry leaves 1 sprig
Method
Step 1
Preheat the oven to 180 °C. Wash brinjals and make slits along the length taking care that the brinjal is held together at the stem. Dry roast onions on a tawa till they soften and turn lightly brown.
Step 2
Dry roast together coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, dry coconut and fenugreek seeds till they begin to change colour and give out a nice aroma.
Step 3
Grind together roasted onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery or sugar to a very fine paste. Add tamarind pulp and mix well.
Step 4
Stuff this masala into the slit brinjals and reserve the remaining. Heat oil in a kadai, add curry leaves and sauté for a minute. Add the brinjals along with the reserved masala. Cover and cook for ten minutes.
Step 5
Transfer into a baking dish. Add half a cup of water. Cook, covered, in the preheated oven for thirty to forty minutes or till the brinjals are done, stirring occasionally.
Step 6
Transfer into a serving dish, sprinkle with sesame seeds and serve hot.
Nutrition Info
Calories : 608 Kcal
Carbohydrates : 15.7 gm
Protein : 60.7 gm
Fat : 33.7 gm
Other : 28.1 gm
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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.
