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.
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
Bagara Baingan Recipe
Equipment
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.
Pin this recipe for later use
Paula Montenegro
I'm mad about eggplants and eat them all the time. Thanks for sharing this recipe! I'd never heard of it but can't wait to try those flavors together. Peanut butter? Looking forward to it.
Jacqueline Debono
I love eggplants and actually have them growing in my veg garden now. This bagara bainga is definitely a recipe I want to make with them. Love the combination of flavours and it sounds quite easy!
Ramona
This baingan an looks amazing! I’ve never tried one before, but know I’m tempted to. I can’t wait to try this, thank you for sharing.
Eileen Kelly
I am excited to try Bagara Baingan . These are new flavors for me and I am looking forward to enjoying it.
Amy Liu Dong
I have never tried to eat an Indian but lot of my friends said that it was delicious so I think this is the right time for me to try it. I am going to make this, it looks tasty,
Liz Cleland
Is there a spice I could substitute the cumin out with? My spouse won't eat it...
Uma Raghupathi
Hi Liz, In that case, skip that and add only coriander powder.
Tara
I love a good homemade Indian dish. This Bagara Baingan is delicious! I've never had it before, but I knew that I would love it, as I love anything with Tahini. Thanks for the recipe!
veenaazmanov
This is a delicious vegetarian recipe. Baingan is my favorite vegetable too and I love your recipes. Creamy and yum.
Uma Raghupathi
Thank you, Veenaamanov.
Jagruti
Love baingan, this sounds delicious!
Soniya
Oh yum yum!! After baingan ka bartha this is my favorite eggplant dish 🙂 it's full of lovely flavors ! Pinning it for later 🙂
Uma Raghupathi
Thank you Soniya:)
Ispolina Silveira
Simply amazing recipe...my favourite?
Uma Raghupathi
Thank you ?
Soma Mukherjee
Love brinjals in any for and this recipe of your sounds lovely, will try it for sure.
Uma Raghupathi
Thank you ?
Dhwani @cookingcarnival
Baingun looks so tempting. We Gujjus add little bit jaggery too. I'll try your version soon. 🙂
Uma Raghupathi
Addition of jaggery sounds good too:) Thank you ?
afroz261
Bagara Baingan look so delicious,
All the clicks are superb!!
Uma Raghupathi
Thank you Afroz:)
Shreya
Sounds delicious!