Bagara baingan recipe – Eggplants in Sesame & peanuts Gravy!
Hereâ€™s an able Indian competitor to Eggplant Parmigiana! Bagara Baingan is what they call it in Indian cuisine. Bagara Baingan recipe is nothing but eggplant cooked in tahini (sesame) & peanuts sauce. Bagara Baingan hails from the princely state of Hyderabad in India and comes in various spicy flavors. I have posted this recipe with a spice rating of 5 on a scale of 10. You can tone it down or kick it up higher if you prefer.
Bagara Baingan brings the taste of several spices with just a splash of cooking oil. So, it goes very well with Indian Biriyani or Roti. The toothsome yet tender eggplant cooked with onions and tomatoes stamp the authority of Indian cuisine.
I learned it first from one of my friends, and I have been a fan of it since then. At first, I found it a little hard to dry roast the spices along with coconuts and then mix it with deep-fried eggplant. But I have some variations now that do not need deep-frying. After several attempts to perfect it, I think I have it nailed the â€˜easy and healthier wayâ€™ and I am glad to share it today. Â I bet you won’t go wrong with this, especially if you are looking for a good eggplant recipe. Â Â
Please check my video and step by directions to know more. Â If you like it, please leave a comment here or on my Facebook page. If you prefer getting my recipes directly in your inbox, just hit the subscribe button at the rightâ€¦.
Bagara Baingan RecipeÂ
- 12 small eggplants
- 4 tbsp peanut butter
- 2 tsp tahini or sesame butter
- 1 cup grated Coconut
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- Salt to taste
- Â¼ cup oil
- 2 tsp tamarind water or lemon juice optional
- 1 cup chopped onions
- Â½ cup chopped tomatoes
- 2 tsp garlic powder
- Â½ inch ginger
- Heat Â¼ cup of cooking oil in a medium size pan (Shallow fry).
- As the oil heats up, partially slit the eggplant (Brinjals) into 4 sections, leaving the stem intact.
- When the oil is ready, fry the eggplant until the skin softens completely. This is when the eggplants are cooked evenly. Set them aside.
- Transfer the hot oil to a bowl and just retain a few tsp oil in the pan.
- Saute ginger for about 30 seconds and as they begin to sizzle, add onions.
- Fry the onions until they turn transparent and add chopped tomatoes. Continue to saute for a minute.
- Add garlic powder, red chili powder, turmeric, coriander and cumin powder. Continue to fry for another 2-3 minutes and add salt.
- Turn the heat off and add tahini, peanut butter (Or roasted peanuts), and grated coconut. Blend it with Â¾ cup of water.
- Pour the blended gravy in the pan and cook for 5 minutes.
- As the gravy begins to bubble, add the shallow-fried eggplants (brinjals) and stir well.
- Cover and cook till the flavors are all absorbed by eggplant.
- Garnish well with coriander leaves.
Bagara Baingan is best served hot with a steaming plate of Biriyani or Indian Roti.
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