Tasty Bagare Baingan

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 400 gm - small round brinjals
  • 5 tbsp - oil
  • 2 tbsp - ginger garlic paste
  • 1/4 tsp - turmeric powder
  • 3/4 tsp - chilli powder
  • 1/2 cup - thick tamarind pulp
  • 1 - large onion roasted, peeled and ground
  • Roast separately :
  • 1/2 cup - copra
  • 1 tbsp - groundnuts
  • 1 tbsp - sesame seeds
  • 1 tbsp - coriander seeds
  • 1/2 tsp - cumin seeds
  • 3 - green chillies
  • A bunch of coriander leaves to be included when grinding

How to Make Tasty Bagare Baingan

  • Make two slits in each brinjal from top towards the stalk end, without separating quarters. Leave the calyx and a bit of the stalk end on.
  • Soak the brinjals in salted water.
  • Heat oil, squeeze the brinjals to remove excess water, drop into hot oil, shake the pan from time to time and lift out brinjals when they change colour.
  • Reheat oil and season with cumin seeds and a sprig of curry leaves.
  • Add ginger-garlic paste and fry without burning.
  • Add ground masala, powdered spices, ground onion and fry till masala leaves the pan and oil separates.
  • Add the brinjals and fry for a few minutes, then add salt and tamarind pulp and sufficient water to cook the brinjals till tender but firm.
  • Simmer till oil floats on surface. Serve hot or cold.