Baghara Baigan (Eggplant/Brinjal Curry)

Baghara Baigan (Eggplant/Brinjal Curry) Recipe

By Richa Published: July 22, 2012

• Prep: 10 mins
• Cook: 50 mins
• Ready In: 60 mins

Eggplant/Brinjal or Baigan is one vegetable you can either hate or just love, as for me I did not care for it but now I just cant …

Ingredients

• 1 pound (1/2 kg) Eggplants/ Baigan I have used Indian Eggplants
• 11/2 teaspoon ground Black pepper and chilli powder
• For Gravy
• 1/2 cup peanuts
• 1 tablespoon whole almonds optional
• 1 teaspoon tamarind paste(imli)
• 1 large onion chopped finely
• 1 tablespoon dry coconut you can use fresh grated one too
• Curry leaves
• 1 tablespoon coriander seeds (sabut dhania)
• 4-5 cardamom
• 2-3 cinnamon sticks
• For Seasoning
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 3-4 whole red chillies
• 1 teaspoon Tumeric powder optional
• 3 cloves garlic chopped fine
• Salt as per taste
• 3/4 cup water add more if required

Instructions

1. Cut the Eggplants/ baigan and season with salt,black pepper and red chilli powder and bake it at 350 for 30 mins
   
2. Saute onions and keep aside.
   
3. Dry roast all the ingredients
   
4. Add sauteed onions to the roasted ingredients along with coconut and curry leaves and make a paste.
   
5. In a pan heat oil and cumin and Mustard seeds and let it splutter. Add Whole red chillies curry leaves and tumeric powder and mix.
   
6. Add baked eggplants / baigan and stir well let it cook for few minutes.
   
7. Add the onion and spices paste and add 1/4 cup of water to the eggplants, cover and cook for few minutes.
   Serve hot with Roti/ Naan / Rice.
   Enjoy!!!
   

• Cuisine: Indian
• Course: Entrée
• Skill Level: Easy