Spicy 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 Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

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

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.

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