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Photo of Bagarey Baigan by Aameena Ahmed at BetterButter
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Bagarey Baigan

Nov-19-2015
Aameena Ahmed
0 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Bagarey Baigan RECIPE

Finger licking recipe.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Rajasthan
  • Side Dishes

Ingredients Serving: 4

  1. Brinjal – 300 gms small and round
  2. (slit into 4 quarters 3/4th way with the top intact)
  3. peanuts – 1/4 cup
  4. Sesame seeds – 1/4 cup
  5. Dry coconut – 1/4 cup
  6. cumin seeds – 1 ½ Tbsp
  7. Fenu greek seeds – 1/8 tsp spoon
  8. ginger garlic paste – 1 tsp full
  9. onions – 2 large quartered
  10. Green chillies – 4
  11. Curry leaves – a few
  12. tamarind pulp – 1 ½ tsp heaped
  13. oil – 1/4 cup
  14. coriander – 2 tbsp finely chopped
  15. turmeric – 1/4 tsp
  16. salt to taste
  17. Red chilli powder – 2 tsp full
  18. water 1 ½ cup

Instructions

  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.

Reviews (10)  

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Ruma Patil
Aug-18-2018
Ruma Patil   Aug-18-2018

Made the dish. Was much appreciated. Thanks

Aparna Gupta
Dec-21-2017
Aparna Gupta   Dec-21-2017

Just made it, will let u know how it tasted

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