bagara baingan recipe
bagara baingan is a delectable dish made with small aubergines in a medley of coconut, peanuts, sesame seeds, tamarind and indian spices.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
for bagara baingan curry
- 250 grams small baingans (aubergines or brinjal)
- ½ teaspoon cumin seeds (jeera)
- ½ teaspoon turmeric powder (haldi)
- 3 tablespoons oil
- 1.5 cups water
- salt as required
- 2 tablespoons chopped coriander leaves
for bagara baingan masala paste
- 1 medium to large onion, chopped or ½ cup chopped onion
- 4 to 5 garlic cloves chopped (lahsun) - optional OR 1 teaspoon chopped garlic
- 1 inch ginger, chopped (adrak) OR 2 teaspoons chopped ginger
- 2 tablespoons desiccated coconut
- 2 tablespoons raw peanuts (moongphali)
- 2 tablespoons white sesame seeds (safed til)
- 1 teaspoon poppy seeds (khus khus)
- 1 teaspoon coriander seeds (sabut dhania)
- ½ teaspoon cumin seeds (jeera)
- 2 inch sticks of cinnamon (dalchini)
- 2 to 3 cloves (lavang)
- 1 tej patta (indian bay leaf)
- ½ teaspoon peppercorns (sabut kali mirch)
- ½ teaspoon caraway seeds (shah jeera)
- 1 to 2 black cardamom (badi elaichi)
- 1 tablespoon tightly packed seedless tamarind (imli)
- 2 to 3 green chillies, chopped (hari mirch)
- 1 tablespoon chopped coriander leaves, chopped (dhania patta)
- ½ to ⅔ cup water, for grinding
making bagara baingan masala paste
heat a tava and roast the following spices - 2 tablespoon raw peanuts (moongphali), 2 tablespoon white sesame seeds, 1 teaspoon poppy seeds, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 2 inch cinnamon stick (dalchini), 2 to 3 cloves (lavang), 1 tejpatta (indian bay leaf), ½ teaspoon whole peppercorns (sabut kali mirch), ½ teaspoon caraway seeds (shahi jeera) and 1 to 2 black cardamoms (badi elaichi).
when the spices become a light brown, add dry coconut to it.
roast the spices with the coconut. a lovely aroma of the roasted spices and coconut will fill your kitchen.
roast till the coconut gets light golden.
once the spices + coconut mixture cools down, then add this mixture in a grinder. also add chopped onion, ginger, garlic, green chilies, coriander leaves and tamarind .
grind to a smooth paste with some water.
cooking baingan for bagara baingan
quarter the baingan (aubergines) and soak them in salted water for 15-20 minutes.
drain after 15-20 minutes. in a pan heat 2 tbsp oil and add the baingan (aubergine) and 1 teaspoon salt. saute over low fire for 8-10 minutes.
the baingan should become tender.
making bagara baingan
in another pan or in the same pan heat the remaining oil. add cumin seeds and let them splutter.
add ½ teaspoon turmeric powder (haldi).
now add the masala paste and start to saute it.
continue sauteing the masala paste.
saute the paste for about 9 to 10 minutes or till the oil starts to release from the sides.
now add 1.5 cups water. mix well and then add the cooked baingan.
simmer for 6 to 7 minutes or till the bagara baingan gravy thickens and you see oil floating on top.
check the taste of of brinjal gravy and add more salt if required. add coriander leaves and mix well.
serve bagara baingan hot with rotis, phulkas, parathas, pooris or rice or biryani. this brinjal gravy goes very well as a side dish with biryani.