How to make Baghare Baingan -
Brinjals steeped in an aromatic nutty gravy.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Brinjals (बैंगन), Peanuts (मूंगफली)
Cuisine : Hyderabadi
Course : Main Course Vegetarian
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For more recipes related to Baghare Baingan checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan Bharta . You can also find more Main Course Vegetarian recipes like Hare Pyaaz aur Wadi ki Subzi Noodles With Stir Fried Vegetables Malvani Drumstick Methi Begun
Baghare Baingan Recipe Card
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 : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Baghare Baingan Recipe
Brinjals small 250 grams
Peanuts 2 tablespoons
Sesame seeds (til) 1 1/2 tablespoons
Poppy seeds (khuskhus/posto) 3/4 teaspoons
Dried coconut (khopra) grated 1 tablespoon
Oil 4 tablespo
Onion sliced 2 medium
Mustard seeds 1/2 teaspoon
Cumin seeds 1/4 teaspoon
Fennel seeds (saunf) 1/4 teaspoon
Onion seeds (kalonji) 1/4 teaspoon
Fenugreek seeds (methi dana) pinch
Curry leaves 10-12
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chilli paste 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 1 1/2 teaspoon
Cumin powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Tamarind pulp 2 tablespoons
Jaggery (gur) grated 1/2 teaspoon
Method
Step 1
Dry roast the peanuts in a non stick pan till lightly browned. Set aside to cool.
Step 2
Similarly dry roast the sesame seeds, poppy seeds and dried coconut separately and set aside to cool.
Step 3
Grind the roasted ingredients with half a cup of water to a fine paste.
Step 4
Make one slit along the length of the brinjals from the bottom and one from the top near the stem – this way the brinjals will get cooked well.
Step 5
Take care that they are held together at the stem.
Step 6
Heat sufficient oil in a kadai. Add the brinjals and deep fry three to four minutes.
Step 7
Drain on absorbent paper and set aside. Add the onions to the same oil and deep fry till golden. Drain on absorbent paper and set aside.
Step 8
Heat four tablespoons oil in another non stick pan. Add the mustard seeds, cumin seeds, fennel seeds, onion seeds and fenugreek seeds and sauté till lightly browned.
Step 9
Add the curry leaves, ginger paste, garlic paste and green chilli paste. Stir and sauté till the oil separates from the masala.
Step 10
Add the browned onions, turmeric powder, coriander powder, cumin powder, red chilli powder and salt and stir.
Step 11
Add the tamarind and jaggery and mix well. Add the coconut paste and cook till the oil separates.
Step 12
Add the fried brinjals and one cup water and mix. Cover and simmer for fifteen to twenty minutes or till the oil surfaces.
Step 13
Serve hot with roti, chapatti or parantha.
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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.
