Plain Baghare Baingan

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Easy

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  • 8 - baby brinjals
  • 1 - medium onion
  • 2 - dried red chillies
  • 2 tbsp - tamarind extract
  • 1/2 tsp - ginger paste
  • 4 tbsp - crushed peanut powder
  • 2 tbsp - desiccated coconut
  • 2 tbsp - sesame seeds
  • 1 tbsp - dhania powder
  • 1 tsp - cumin seeds
  • 1 tsp - red chilli powder
  • 1/2 tsp - turmeric powder
  • 1/4 cup - water
  • Salt to taste
  • 4 tbsp - oil plus oil for frying aubergines

How to Make Plain Baghare Baingan

  • Wash the brinjals well and make 2 perpendicular cuts through its base up to 3/4 its length, making a criss-cross while leaving the head (green stem) intact.
  • Now heat oil in a wok for frying. When ready, drop 2-3 aubergines at a time and deep fry till they turn purplish-grey and the skin becomes crispy.
  • Remove and drain on kitchen towel.
  • In the meantime, roast the peanuts and sesame seeds.
  • Add grated coconut and pan-fry on low-flame till it turns light gold.
  • Grind in a spice blender and keep aside.
  • In the same wok, take 2 tbsp oil and add the chopped onions. Saute for 3-4 mins till it turns pink.
  • Add the cumin seeds, coriander powder,red chillies and roast for another 2 mins.
  • Now blend all of the roasted ingredients along with the turmeric powder.
  • Add the ginger and tamarind paste, along with 1/4 cup water and blend to form a smooth and thick paste.
  • Take a non-stick pan, add 1 tbsp oil, add the roasted spice blend and sufficient water to make a gravy.
  • Add salt and lemon juice according to taste.
  • Cover and simmer on low-flame for 5-8 minutes.
  • Now add the fried brinjals to this gravy.
  • Stir gently to incorporate brinjals into the gravy.
  • Cover and cook for another 10 mins.
  • Garnish with finely chopped coriander