Bagara Baingan

Updated: May 29, 2021


· 6 small Eggplants/baingans

· oil for deep frying

· 2 large onions finely chopped ( chop both the onions and keep each of them separately. The quantity of onions will increase if you use more baingans)

· 1 tbsp peanuts

· ½ cup yoghurt

· 1/2 tsp garlic paste

· !/2 tsp ginger paste

· 1/2 cup grated dry coconut

· 3 Tbsp coriander powder

· 2 Tbsp Red Chilly Powder

· 1/2 tsp turmeric powder

· 1/2 pepper powder

· 1 tsp cumin seeds,

· 1 tsp sesame seeds-

· 1 tsp tamarind paste or to taste,

· Salt or to taste

· 4 to 5 green chilly

· 4 to 5 dry red chilly

· 7-8 curry leaves

· 1 Tbsp coriander for garnish


Slit the baingans and smoke over high heat, till the skin peels.Heat oil in a deep pan and add cumin seeds, sesame seeds, onions, peanuts ginger, garlic paste, green chilly, kadipatha, spice powders, tamarind, coconut. Fry it and keep it aside for cooling. When it cools grind the mix with some water. Add the yoghurt directly into the grinder. Make it a thick coarse pasteThen heat some more oil and heat the other onion and when it turns golden brown add the whole baingan. When the color of the baingan turns a bit pinkish (well sautéed), then add the paste from the mixture. Add water if necessary, to make a curry. Taste and if it’s a bit too tangy add a little milk. Serve hot garnished with the coriander.

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