Baghare Baingan/ Eggplant in peanut gravy Recipe

Baghare Baingan is a traditional Hyderabadi recipe where deep or shallow fried Eggplants are cooked in a peanut and Sesame gravy. It goes well with both Roti or Rice, though it is is usually served with a Biryani.

Ingredients :

  • 250 gms small variety of Brinjal
  • 3 onions chopped fine
  • 2 inch piece of ginger
  • 4 tbsps peanuts
  • 1 tbsp sesame
  • 4 tbsps grated coconut
  • 2 tsps chilly powder
  • 1/3 Turmeric powder
  • 2 tbsps Coriander powder
  • 1/2 tsp Garam masala powder
  • 1 tsp Tamarind paste
  • Coriander leaves
  • Salt
  • 1 tsp sugar
  • 4 tbsps oil
  • 1/2 tsp mustard seeds
  • 1 tsp Cumin seeds
  • 1 sprig curry leaves

Method :

Wash and slit the Eggplant/Brinjal at the base into four, keeping it intact at the stem. Do not remove the stem. Dry roast peanuts, deskin and keep aside., roast the Sesame till they splutter. Dry roast the grated coconut till it gives its aroma and turns a golden yellow. Make a paste of the ginger and garlic. Grind the peanuts, Sesame and coconut to a fine paste adding water as required. Heat oil in a pan. Deep fry the Brinjal, till almost done. Drain them on a paper towel. Heat 4 tbsps oil. Add the mustard seeds and after they splutter add the cumin seeds. Toss. Drop in the curry leaves, chopped onion and the ginger garlic paste. Roast till the onions are translucent and the raw smell of the ginger garlic paste is gone. Drop in the chilly, turmeric, Coriander and garam masala powders. Toss. Tip in the peanut, Sesame, peanut paste, the tamarind paste, sugar and salt. Add a little water to adjust the consistency of the gravy. Boil well. Add the fried Brinjal and boil for a couple of minutes. Switch off and garnish with coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

5 thoughts on “Baghare Baingan/ Eggplant in peanut gravy Recipe

Liked the post? Leave a comment...