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Bagara baingan recipe

Bagara baingan recipe
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
bagara baingan – a delectable dish made with small aubergines in a medley of coconut, peanuts, sesame seeds, tamarind and indian spices.
  • for the curry
  • 500 gms small baingans/aubergines
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder/haldi
  • 4 tbsp oil
  • salt
  • for the masala paste
  • 2 medium sized onions, chopped
  • 2 cloves garlic (optional), chopped
  • 1 inch ginger, chopped
  • 2 tbsp raw peanuts
  • 2 tbsp dessicated coconut
  • 2 tbsp white sesame seeds/til
  • 1 tsp poppy seeds/khus khus
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 inch stick of cinnamon
  • 2-3 cloves
  • 1 bay leaf
  • ½ tsp peppercorns
  • ½ tsp caraway seeds/shah jeera
  • 1-2 black cardamom
  • 1 lemon sized tamarind ball
  • 3-4 green chillies, chopped
  • 2 tbsp chopped coriander leaves, chopped
  • ¼ cup water
  1. heat a tava and roast the spices shown in the pic below, namely – everything mentioned in the masala paste except for ginger, garlic, green chillies, coriander leaves tamarind and dessicated coconut. remember all the dry stuff has to be roasted….. no wet stuff……
  2. when the spices become a light brown, add dry coconut to it.
  3. roast the spices with the coconut. a lovely aroma of the roasted spices and coconut will fill your kitchen.
  4. brown the spices and the coconut.
  5. once the spice coconut mixture cools down then add this mixture with the rest of the ingredients ginger, garlic, green chillies, 1 tbsp coriander leaves and tamarind in a grinder.
  6. and grind to a smooth paste with some water.
  7. quarter the baingan/aubergines and soak them in salted water for 15-20 minutes.
  8. drain after 15-20 minutes. in a pan heat 2 tbsp oil and add the baingan/aubergines and 1 tsp salt. saute over low fire for 8-10 minutes.
  9. this is how the baingans look after 8 minutes. the baingans should become tender.
  10. in another pan or in the same pan heat the remaining oil. add cumin seeds and let them splutter.
  11. now add the masala paste and start to fry it.
  12. continue frying the masala paste.
  13. this is how the masala paste looks after frying for 15 minutes.
  14. add the turmeric powder to the paste.
  15. mix the turmeric powder with the masala paste.
  16. fry the paste for about 20-25 minutes till the oil starts to float on the surface. and now add the cooked baingans along with 1¼ cups water.
  17. mix and simmer for 8-10 minutes.
  18. add more salt if required. remember we already added salt to the baingans while sauting them. garnish bagara baingan with coriander.
  19. serve bagara baingan hot with rotis, phulkas, parathas, pooris or rice.
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