Baghare Baingan

by tiwari_anuja

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Baghare baingan is a traditional eggplant or stuffed brinjal recipe with the brinjals slit and then filled with a paste comprising of sesame seeds, peanuts, masalas and nuts. These baigans are then stir fried in hot oil and served hot with rotis garnished with coriander leaves and a dash of limejuice.

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Baghare Baingan recipe - How to make Baghare Baingan

Tags

South Indian Curries / Sabzis

Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 servings

Ingredients

For The Coconut and Sesame Paste
2 tbsp sesame seeds (til)
2 tbsp freshly grated coconut
2 tbsp peanuts
1 tsp chopped ginger (adrak)
1 tsp chopped garlic (lehsun)
1/4 cup chopped onions
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp chilli powder
1 tsp tamarind (imli) pulp

Other Ingredients
8 to 10 small brinjals
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
8 to 10 curry leaves (kadi patta)
3 slit green chillies
4 tbsp oil
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method

For the coconut and sesame paste

Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a pan and dry roast over a slow flame till they turn light light brown in colour.
Add the turmeric powder, coriander seeds powder, cumin seeds powder, chilli powder and tamarind paste and blend in a mixer till smooth, using 1/2 cup of water. Keep aside.

How to proceed

Slit the brinjals lengthwise into four, leaving the stems on, so the eggplants remain joined at the stem. Keep aside.
Heat the oil in a kadhai and add the mustard seeds, fenugreek seeds and nigella seeds.
When the seeds crackle, add the brinjals, curry leaves and green chillies and sauté on a medium flame for few minutes. Eemove and keep aside.
In the same pan, add the coconut and sesame paste and saute till the mixture leaves the sides of the pan.
Add the cooked brinjals, 1/2 cup of water and salt and cook covered over a slow flame till the brinjals are soft.
Serve hot.