Sunday, May 23, 2010

Bagara Baingan

Source: Edible Garden

Really, Edible Garden has just NAILED this recipe and even provides step by step pictures. I'll keep this short. This dish came out perfect! I'll try and provide instructions which will help you multi-task and make the dish faster.

  • 7-10 purple baby brinjals/ eggplants (depends on the size. My store sells very small ones)
  • 2 Tablespoons white sesame seeds (I don't use these often, but was able to buy a small packet for $1 at my local Latin market)
  • 2 Tablespoons peanuts
  • 2 Tablespoons grated coconut
  • 1 Red Onion, chopped fine
  • 1 Tablespoon ginger paste
  • 1 Tablespoon garlic paste
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon jeera/cumin seeds
  • 1 Tablespoon coriander powder
  • 1 teaspoon red chilli powder (I used 2 Tablespoons)
  • A small lemon sized ball of tamarind
  • Salt to taste
  • Fresh coriander leaves for garnish


1. Preheat the oven to the broil setting

2. Dry roast the peanuts and sesame seeds until golden brown

3. While this is roasting clean your brinjals, trim the stems, and make deep perpendicular slits at the bottom of each. Place on a pan coated with a little oil and broil. Broil on each side for about 7-8 mins until it's soft and slightly charred.

4. Place the roasted mixture along with a little bit of cold water and shredded coconut in the blender. Allow to cool for a little bit.

5. Place the tamarind in 1.5 - 2 cups water. Microwave on high for 1.5 mins. Break up the tamarind and let it soak.

6. While your roasted mixture is cooling, chop up the onions

7. Fry the onions and ginger garlic paste until golden

8. While frying, grind the roasted mixture with coconut to form a smooth paste. You can add as much water as you need to grind it.

9. Add the ground paste to the onion/ginger/garlic and fry for 1 minute. Add water if it starts to stick.

10. Add turmeric powder, chilli powder, jeera, coriander powder and salt. Mix well and fry for another minute.

11. Add the tamarind water, mix and cook for 5 mins. Taste the gravy and add more spices/ salt if necessary. If it is too watery, boil it for some more time. (If it is too thick, add more water and boil.)

12. Add the brinjals and cook closed for 5-10 mins

13. Garnish with coriander leaves

Kuty's Twist

As I said before, the recipe from Edible Garden will come out great if you just follow the recipe. The only change I made was how I cooked the brinjals. I like to leave the stems on so it is easy (and more fun :P) to pick them up and take a good chomp out of them. I also broiled them rather than frying them. I am sure frying them (with a lot of oil) will make the dish taste better!


  1. Thanks a ton for trying this :) will link back from the site!