Baghara Baingan


Ingredients :

  • 500 gm Baingan/Eggplant, small round ones
  • 1 Tsp Cumin seeds
  • 1 Tsp Mustard seeds
  • 1 Tbs Tamarind paste
  • 1/2 Tsp Jaggery,grated
  • 1/2 Tsp Turmeric powder
  • 1 Tsp Coriander powder
  • 1-2 Tsp Red Chilli powder
  • Salt to taste
  • 1/2 Cup oil

For the Curry Paste :

  • 2 Tbs Sesame seeds
  • 2 Tbs Peanuts
  • 1 Tbs Poppy seed
  • 3 Tbs desiccated Coconut, grated
  • 1 Tsp Cumin seeds
  • 1 Tsp Coriander seeds
  • 1 large Onion
  • 1 Tsp Ginger paste
  • 1 Tsp Garlic paste

Method :

  • Wash the eggplant, make 2 perpendicular slits all the way to the tip but keep the top intact so that they are not separated. Soak it in salted water for 15-20 minutes.


  • Drain, pat dry and in a deep wok heat oil and deep fry the eggplants till they are almost cooked and soft. Remove and keep aside.


  • In a pan dry roast all the ingredients, except onion and ginger-garlic paste, for curry paste separately .


  • Put all the curry paste ingredients in a blender with little water and grind to a slightly coarse paste and keep aside.


  • Remove the excess oil from the wok in which the eggplants were fried and heat the remaining oil.
  • Splutter the cumin and mustard seeds and immediately add the ground paste, turmeric powder, coriander powder, tamarind, jaggery, salt and red chilli powder.. Fry well and let it simmer for 10 – 15 minutes stirring and adding water in between to avoid burning.


  • Once the oil starts separating place the fried eggplants in the curry and let it simmer for another 10 minutes. Adjust the seasoning and consistency.


  • Remove and serve with either plain rice or jeera rice.

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