Beginners Bagare baingan

Recipe by
Total Time:
15-30 minutes
Serves: 6
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

  • 8-9 medium size brinjals (baingan)
  • 1/2 cup - sesame seeds
  • 1/4 cup - peanuts
  • 5-6 green chillies
  • 3 tbsp - ginger and garlic paste
  • 15 curry leaves
  • 1/4 cup - tamarind pulp quarter cup or according to taste
  • 1 tsp - turmeric powder/haldi
  • 2 tsp - red chilli powder (optional)
  • Salt
  • 1.5 tbsp - coriander/dhaniya powder
  • 1 tsp - garam masala
  • Oil or ghee
  • A handful of coriander leaves chopped for garnishing
  • 2 onions, medium size
  • 2 tomatoes, big (optional)

How to Make Beginners 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 5-7 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.
  • Leave the lower part of the brinjals.
  • Put them in water to prevent them from turning dark.
  • Heat oil in the same vessel, add brinjals and 1/2 tsp salt and saute till brinjals are light brown.
  • Saute them on lower flame.
  • When done, remove and keep aside. Now in the same vessel, add oil (about 1/4 cup) and add onions. When 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 3-4 minutes to avoid sticking to the bottom.
  • When the oil separates, add tamarind pulp, brinjals, salt and stir well. Add half of the tamarind pulp at first.
  • Taste it and then add more if you need to.
  • When oil separates, add curry leaves and 1/2 cup of water if the gravy is thick.
  • Lower the flame and leave aside for 7-8 minutes till the oil floats on the top.
  • Remove from stove, garnish with coriander leaves and serve with parathas, chapathis or rice.

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