Baigara Baigan

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 4 - eggplants/bringals, medium size or 6 small size
  • 2 tbsp - sesame seeds
  • 2 tbsp - peanuts
  • 1 large - onion
  • 2 tsp - ginger-garlic paste
  • 1 tsp - red chilli powder
  • 1 tsp - coriander powder
  • 1/2 tsp - cumin powder
  • 1/2 tsp - turmeric powder
  • one small lemon size - tamarind
  • 1 tbsp - oil
  • Salt to taste
  • 2 cups - water

How to Make Baigara Baigan

  • In a pan, roast sesame seeds until golden brown, followed by peanuts and set aside.
  • Once cool, grind sesame and peanuts to a fine paste using a little water. [Add coconut if using].
  • Soak the tamarind in water for 15 mins and extract the pulp in approximately 1 cup of water.
  • Wash, chop onion.
  • Wash and slit the eggplant/brinjal and keep aside.
  • In a pan heat oil and saute the eggplant until golden brown or till eggplant becomes soft, keep aside.
  • In the same pan, add chopped onion, ginger garlic paste and fry until golden brown (add a little more oil if required).
  • Add ground paste and fry for 2-3 mins or until the raw smell disappears.
  • Add all the spices, salt and fry for 2 mins.
  • Now add the tamarind extract and mix well, cook for 5 mins with lid on.
  • Add 1/2 a cup of water and cook for 5-7 mins or until gravy becomes thick.