Bagare Baingan

An eggplant dish from the subcontinent that will blow you away with tons of flavour!

Aubergine (Medium sized)10-15
Cumin seeds1 teaspoon
Coriander seeds3 teaspoon
Cashew nuts10-15
Red chillies6
Coconut powder4 teaspoon
Sesame seeds2 tablespoon
Cardamom pods2
Cinnamon stick2-4 small pieces
Oil4 tablespoons
Cumin seeds1 teaspoon
curry leaves4-5
Red chillies2-3
Ginger garlic paste3 teaspoons
Red chilli powder2 teaspoons
Turmeric powder1/2 Teaspoon
Green chillies2
Coriander leavesfew
Garam masala powder1/2 Teaspoon
SaltAccording to taste
Ground Masalla
  • For the Masalla- Dry roast cumin seeds, coriander seeds, cashew nuts, dried red chilli, peanuts, sesame seeds, coconut powder, cardamom pods, cinnamon sticks, cloves
  • Soak tamarind in water and add to the mixture
  • Grind this masalla mixture
  • Heat oil in a pan
  • Dice 2 Onions and add to pan to saute
  • Add 2 tomatoes
  • Cook this for 2 minutes
  • Add the onion/tomato mixture to the ground masala in a food blender to make the ground masala paste. Add salt to this paste.
  • Make a cruciate shaped incision in the bottom end of the aubergines. The cruciate incision should run from the base of the aubergine to about 4/5th of the way to the stem.
  • Stuff the masalla paste to the aubergine
  • Heat oil in a wok/pan
  • Add cumin seeds, curry leaves, dried red chilli
  • Add the masalla filled aubergines in the pan
  • Add ginger garlic paste
  • Pan fry for 2 mintues
  • Now reduce flame
  • Add turmeric and red chili powder and saute
  • Add ground massala paste
  • Mix all ingredients in the pan and cook for 2 mintues
  • Add tamarind pulp
  • Add 2-3 cups of water
  • Cover and cook untill the aubergine are soft
  • Garnish with coriander and green chilli

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