Spicy Bagare baingan

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Spicy Bagare baingan

  • First take a big thick vessel or non-stick kadai and heat ghee or oil in it. Add chopped onions and stir.
  • Keep a handful of chopped onions aside, for later use.
  • When onions are translucent, add sesame seeds, peanuts, green chillies, few curry leaves and stir.
  • Reduce the flame and saute for 5 to 7 minutes or till you see oil separating.
  • Remove and allow to cool.
  • Put the mixture in a blender and make a smooth paste, by adding 1/4 cup of water and keep aside.
  • Now take the brinjals (washed and wiped dry) and make slits in the middle, lengthwise. Do not cut till the end.
  • Put them in water to prevent them from turning dark.
  • Heat oil in the same vessel, add brinjals and 1/2 tsp salt.
  • Saute the brinjals on low flame, till they are light brown.
  • When done, remove and keep aside.
  • Now in the same vessel, add 1/4 cup of oil and add onions.
  • When they turn soft and light brown, add ginger garlic paste, tomatoes, haldi, red chilli powder, dhaniya powder, garam masala and stir well.
  • Cook well, till oil separates.
  • Now add ground paste and mix well.
  • Cook covered on a low flame, stirring every 3 to 4 minutes, to avoid sticking to the bottom.
  • When the oil separates, add tamarind pulp, brinjals, salt and stir well.
  • When the oil separates, add curry leaves and 1/2 a cup of water, if the gravy is thick.
  • Lower the flame and leave aside, for 7 to 8 minutes, till the oil floats on the top.
  • Remove from stove, garnish with coriander leaves and serve with parathas, chapattis or rice.