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Bagara Baingan Curry recipe

Bagara Baingan Curry Recipe

Bagara Baingan curry is made by stuffing eggplant with spices and then cooking it in spices, onions, and tomatoes. Tamarind water is added to the eggplant curry that gives it a sour kick and a mild sweetness that comes from the added jaggery.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 172.2 kcal

Equipment

  • 2 Pans

Ingredients
  

  • 500 g Eggplants
  • 2 teaspoons Fresh Coconut Powder
  • 2 teaspoons Ginger Garlic Paste
  • 1 teaspoon Jaggery (crushed)
  • 1 teaspoon Coriander Seeds
  • 2 teaspoons Sesame Seeds
  • 1 teaspoon Peanuts
  • ½ cup Onion (grated)
  • 2 tablespoons Cilantro Leaves (chopped)
  • 1 tablespoon Tamarind Water
  • ½ cup Tomato Puree
  • 3 tablespoons Oil
  • 4 teaspoons Water
  • ½ teaspoon Garam Masala
  • ½ teaspoon Red Chili Powder
  • ½ teaspoon Cumin Powder
  • ¼ teaspoon Fennel Powder

Instructions
 

Making the Paste

  • In a preheated pan, add coriander seeds, sesame seeds, and fresh coconut powder. Cook them until fragrant.
  • Now, put this in a mixer jar. Add ¼ teaspoon garam masala, ginger garlic paste, peanuts, jaggery, and coriander leaves to it. Also, add ½ teaspoon salt, ¼ teaspoon red chili powder, cumin powder and 2 teaspoons water.
  • Grind it and make a paste.

Preparation

  • Cut the eggplants criss-cross.
  • Put the paste that you've made in the eggplants.

Cooking

  • Heat oil in a pan and put the stuffed eggplants in it.
  • When their color becomes a bit reddish, turn them to the other side. Cover the pan cook on a medium flame for 2-3 minutes.
  • Heat a tablespoon of oil in the same pan and cook onions in it until they onions turn golden.
  • Add ¼ teaspoon salt, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala, 2 teaspoons water, tomato puree and ¼ teaspoon fennel powder to it.
  • Cook it for some time. Then, add the cooked eggplant to it.
  • Mix it properly, cover the pan with a lid, and let everything cook for five minutes.
  • Lastly, add tamarind water and a tablespoon of cilantro leaves to it.
  • Mix it thoroughly and serve hot.

Video

Nutrition

Calories: 172.2kcal | Carbohydrates: 11.1g | Protein: 3.8g | Fat: 13.6g | Saturated Fat: 2g | Polyunsaturated Fat: 5.7g | Monounsaturated Fat: 4.5g | Sodium: 12.6mg | Potassium: 168.7mg | Fiber: 3.4g | Sugar: 4g
Keyword Bagara Baingan Curry, Indian, Indian Cuisine
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