Here'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.
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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 coconut, sesame seeds, peanuts cooked in onion and tomato base. 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 easy and healthier way and I am glad to share it today. I bet you won't go wrong with this, especially if you are looking for a good eggplant recipe.
Variations
- You could use dry roasted sesame seeds and peanuts. Grind the coconut and the roasted coriander, cumin and sesame seeds together.
- Skip the onions and garlic if you prefer the curry without it
Method
Heat ¼ 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 teaspoon oils 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 ¾ 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 the eggplant.
Garnish well with coriander leaves.
Bagara Baingan is best served hot with a steaming plate of Biriyani or Indian Roti.
If this recipe interests you, look for similar recipes in my blog such as the Eggplant Sambar, Eggplant curry, Eggplant dosa
check out my other curry recipes
Methi matar malai, soya chunk kurma
📖 Recipe
Bagara Baingan Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 12 small eggplants
- 4 tablespoon peanut butter - or ¼ cup peanuts
- 2 teaspoon tahini or sesame butter - or 2 teaspoon sesame seeds
- 1 cup grated Coconut
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Salt to taste
- ¼ cup oil
- 2 teaspoon tamarind water or lemon juice - optional
- 1 cup chopped onions
- ½ cup chopped tomatoes
- 2 teaspoon garlic powder - or 2 garlic cloves
- ½ inch ginger
Instructions
- Heat ¼ 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 teaspoon oils 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 ¾ 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 the eggplant.
- Garnish well with coriander leaves.
Video
Notes
- Dry roast peanuts, sesame seeds, and coriander seeds until browned and fragrant.
- Use this in place of tahini and peanut butter.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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Jagruti's Cooking Odyssey says
Always on the lookout for more eggplant recipes - this is a must try!