How to make Baghare Baingan -

Brinjals steeped in an aromatic nutty gravy.

Sanjeev Kapoor

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

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


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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MasterChef Sanjeev Kapoor

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 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.