Baghare Baingan

Been long that posted anything on my lovely blog. Don’t know where all the motivation has gone. Not that I’ve stopped cooking, but have stopped trying new things. And, when I do (if I do), I don’t feel like putting in the effort of clicking pictures, and then writing about it.


But, this post is for a friend who wanted the recipe. So, without further ado, here it is:

Ingredients for Baghare Baingan

  • Baby eggplants – 8-10
  • Nigella seeds – 1/2 tsp
  • Curry leaves – 8-10 (I had dried ones, so I used those, but fresh ones are even better)
  • Tamarind pulp – 2 tbsp
  • Jaggery – 2 tsp
  • Cumin seeds- 1 tsp
  • Ginger – 1″ piece
  • Garlic – 2-3 cloves
  • Turmeric- 1/4tsp
  • Onion – 1 medium ( chopped fine)
  • Peanuts – 2 tbsp
  • Cashewnuts – 2 tbsps
  • Coriander seeds- 1tbsp
  • Desiccated coconut- 3tbsp (If you can add freshly grated one, it’s a plus)
  • Dried red chilies – 3-4
  • Oil – 4 tbsp
  • Salt to taste


Method for Baghare Baingan

  1. Wash the eggplants and pat them dry.
  2. Slit the eggplants length wise into fours while keeping the stems intact. The idea is to keep the egg plants joint at the stem.
  3. Heat a tbsp of oil in a pan. Add the cumin seeds, peanuts and cashew nuts, and roast for a few seconds.
  4. Next, add ginger, garlic and chopped onion. Cook them for a min.
  5. Then, add the turmeric, coriander seeds, coconut and the red chilies. Cook till the mixture is brown.
  6. Allow this mixture to cool completely and blend to a fine paste using a little water and keep aside.
  7. Add oil in the same pan we used for preparing the spice mix, and roast the egg plants till they are brown and tender. Once done, remove and keep aside.
  8. Add the nigella seeds to the same oil and allow them to crackle. Add the curry leaves and cook for a few seconds.
  9. Now, add the ground paste made with spices, tamarind pulp, salt and jaggery, and mix well.
  10. Add the roasted egg plants and 1/2 cup of water. Cover the pan with a lid and cook on low heat till the egg plants are soft.
  11. Baghare baingan is ready. Relish it with either rice or chapati.


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