Bagarey Baigan | How to make Bagarey Baigan

8 reviews
Rate It!
ByAameena Ahmed
Created on 19th Nov 2015
  • Bagarey Baigan, How to make Bagarey Baigan
Bagarey Baiganby Aameena Ahmed
  • Bagarey Baigan | How to make Bagarey Baigan (207 likes)

  • 8 reviews
    Rate It!
  • By Aameena Ahmed
    Created on 19th Nov 2015

About Bagarey Baigan

Finger licking recipe.

Bagarey Baigan is a delicious dish which is liked by the people of every age group. Bagarey Baigan by Aameena Ahmed is a step by step process by which you can learn how to make Bagarey Baigan at your home. It is an easy recipe which is best to understand for the beginners. Bagarey Baigan is a dish which comes from Rajasthan cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Bagarey Baigan takes few minute for the preparation and 30 minute for cooking. The aroma of this Bagarey Baigan make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Bagarey Baigan will be the best option for you. The flavor of Bagarey Baigan is unforgettable and you will enjoy each and every bite of this. Try this Bagarey Baigan at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
Bagarey Baigan

Ingredients to make Bagarey Baigan

  • Brinjal – 300 gms small and round
  • (slit into 4 quarters 3/4th way with the top intact)
  • Peanuts – 1/4 cup
  • Sesame seeds – 1/4 cup
  • Dry coconut – 1/4 cup
  • Cumin seeds – 1 ½ Tbsp
  • Fenu greek seeds – 1/8 tsp spoon
  • Ginger garlic paste – 1 tsp full
  • Onions – 2 large quartered
  • Green chillies – 4
  • Curry leaves – a few
  • Tamarind pulp – 1 ½ tsp heaped
  • Oil – 1/4 cup
  • Coriander – 2 tbsp finely chopped
  • Turmeric – 1/4 tsp
  • Salt to taste
  • Red chilli powder – 2 tsp full
  • Water 1 ½ cup

How to make Bagarey Baigan

  1. In a pan dry roast peanuts, sesame seeds, dry coconut, cumin and fenugreek seeds, separately till an aroma is released and all of it is well roasted.
  2. Be careful with roasting coconut, roast it on a low flame so that it will not get burnt. De-skin the peanuts and then grind everything together into a smooth paste with some water.
  3. In another kadai, add 1 tsp oil, add the slit brinjals with top intact and cook on low flame for 5 to 7 minutes and then turn aside again to cook till done. Keep aside.
  4. Take a wide and thick bottom cooking vessel, add a tsp of oil, quartered onions and slit green chilies and sauté till light golden brown. Cool them down and grind into a coarse paste.
  5. Add 1/4 cup oil, after the oil is hot, add cumin seeds and curry leaves.
  6. After that add onion paste, sauté till golden brown and then add garlic ginger paste. Fry well.
  7. To that add peanut, sesame, dry coconut, cumin and fenugreek paste. Sauté well and then add turmeric, red chilli powder and salt. Sauté well and add water.
  8. Cover the lid and cook on a low flame for 15 to 20 minutes or till the oil separates.
  9. Add tamarind pulp and again cook for 10 minutes on a medium flame.
  10. Finally add cooked brinjals, cover it and cook for 5 minutes on a low flame. Sprinkle coriander leaves and serve warm.
My Tip: You can adjust the consistency of the curry according to your likes by adding little more water for thin consistency or leaving as it is for the thick gravy.

Reviews for Bagarey Baigan (8)

Thulasi pathapatia year ago

placi Rodriguesa year ago

Rama Shivshankara year ago
Ameena tnq. it was very tasty

Sukhmani Bedi2 years ago

Shradha Shradhu2 years ago
I just copied this receipe , n nw i m trying, i will let u know after its done

Sheeni Singh2 years ago
Woow looks absolutely amazing!

Ankita Raghav2 years ago
I love bagharey baingan, this is one of my favourite recipe from hyderabadi cuisine

renu chopra2 years ago
nice ..

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