Bagare Brinjal

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 10 Baingan (aubergines)
  • 2 medium size onions
  • 1 tbsp - oil for frying the masala
  • 1.5 piece - ginger
  • 9 to 10 cloves - garlic
  • 2 tsp - poppy seeds
  • 3 tbsp - peanuts
  • 2 tsp - cumin seeds
  • 1 tbsp - coriander seeds
  • 1 big piece coconut (grated)
  • 1/4 tsp - turmeric powder
  • 1.5 to 2 tsp - red chilli powder
  • 3 tbsp - oil for tempering
  • 8 to 10 curry leaves
  • 1.5 tbsp - tamarind pulp
  • oil for deep frying
  • salt to taste

How to Make Bagare Brinjal

  • Wash the baigans well. Dry them with a clean napkin.
  • Slit them length wise very carefully into 4.
  • See to it that they are still held together at the stalk.
  • Deep fry the baigans very carefully in hot oil, so that they do not break.
  • Turn just once. Fry for a few minutes till they are little tender. Remove in a plate.
  • Place the onions directly on the gas, but on a low flame.
  • Turn them regularly to completely char the skin.
  • When done remove from the fire.
  • Cool for a while and peel the skin.
  • Chop the onions. Heat 1 tbsp of oil in a frying pan, add to it onions, ginger, garlic, poppy seeds, peanuts, one tsp cumin seeds, coriander seeds and grated coconut.
  • Fry for a few minutes on a low flame till aromatic.
  • Cool and grind this mixture with a little water on a grinding stone (preferably) or in a mixer to get a smooth paste.
  • Add turmeric powder, red chilli powder and salt. Mix well.
  • Stuff a little of this mixture in each baigan and keep aside.
  • Heat oil in a kadhai, add cumin seeds, when they splutter add curry leaves. Saut1.5 for a second.
  • Place the stuffed baigans in the oil.
  • If any mixture is left, spread it on the top of the baigans.
  • Evenly pour tamarind pulp on the baigans and let them cook on a low flame till the oil separates.
  • Serve with hot puris.

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