Bagarey Baigan | How to make Bagarey Baigan

By Aameena Ahmed  |  19th Nov 2015  |  
4.5 from 10 reviews Rate It!
  • Bagarey Baigan, How to make Bagarey Baigan
Bagarey Baiganby Aameena Ahmed
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

1776

10

About Bagarey Baigan Recipe

Finger licking recipe.

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 (10)

Ruma Patila month ago

Made the dish. Was much appreciated. Thanks
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Aparna Gupta9 months ago

Just made it, will let u know how it tasted
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Thulasi pathapati2 years ago

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placi Rodrigues2 years ago

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Rama Shivshankar2 years ago

Ameena tnq. it was very tasty
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Sukhmani Bedi3 years ago

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Shradha Shradhu3 years ago

I just copied this receipe , n nw i m trying, i will let u know after its done
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Sheeni Singh3 years ago

Woow looks absolutely amazing!
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Ankita Raghav3 years ago

I love bagharey baingan, this is one of my favourite recipe from hyderabadi cuisine
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renu chopra3 years ago

nice ..
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