Baghare Baingan Recipe

Baghare Baingan Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Vegetable Recipes.


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• Eggplant 1 kg (slit four times lengthwise, keeping the stalk intact)
Onion paste of 4 Onions (golden brown the onion and grind them into a paste)
Ginger Garlic paste 1 tbsp
Peanuts 2 tbsp (roasted, ground)
Tomato puree ½ kg
Tomato paste 1 tbsp
Tamarind pulp 4 tbsp
Vinegar 2 tbsp (optional)
Salt to taste

For Paste (Grind):
• Red chili to taste
• Sesame seeds 1 tbsp
Cumin seeds 1 tsp
Coconut 2 tbsp (desiccated)
Fenugreek seeds 1 tsp
Mustard seeds 1 tsp
• Cumin seed 1 tsp

For Tempering:
Oil 2 cups
Curry leaves few
Mustard seeds ½ tsp
Nigella seeds ½ tsp
• Black pepper 10


How to make Baghare Baingan



Heat oil in a large pan, add all the ingredients for tempering and allow them to sputter. Add in onion
paste and ginger garlic paste. Stir fry for a minute.
Now add all the dry spices, peanut paste, ground spice paste, tomato paste and tomato puree. Stir fry
the curry till oil starts to float nicely.
Add the eggplant, stir fry for a minute and add salt. Stir fry for some more time and add tamarind pulp. Add two cups of water, cover and cook on low flame, till the eggplant is soft and the oil floats. Taste the baghare
baingan and add in vinegar if you like it more sour.
Simmer for few minutes and turn off the flame. Serve with a cool raita and boiled rice.
Heat oil in a large pan, add all the ingredients for tempering and allow them to sputter. Add in onion
paste and ginger garlic paste. Stir fry for a minute.
Now add all the dry spices, peanut paste, ground spice paste, tomato paste and tomato puree. Stir fry
the curry till oil starts to float nicely.
Add the eggplant, stir fry for a minute and add salt. Stir fry for some more time and add tamarind pulp. Add two cups of water, cover and cook on low flame, till the eggplant is soft and the oil floats. Taste the baghare
baingan and add in vinegar if you like it more sour.
Simmer for few minutes and turn off the flame. Serve with a cool raita and boiled rice.

Chef Ruby Taj Posted By: daani, Karachi

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