Posts Tagged ‘Bhagara Baingan’

Bhagara Baingan (Seared Eggplants in a tomato based gravy)

Sunday, March 7th, 2010

Eggplant is one of my favorite vegetables to cook with as it cooks fast and I can use it in any recipe, either rice, as a stir fry, in gravies or as a fried snack.

Apart from Gutti Vankaya, another egg plant gravy that I make often is Bhagara Baingan. The well seared eggplant absorbs the spices and soaks in the tomato gravy, making it easy to pair with Jeera Rice, Plain rice or Chappatis. This is my version of bhagara baingan, once you know the basic ingredients, just mix and match to see how many variations you can make!

Ingredients (Serves-2)

Small Purple Eggplants-10
Red onion- one medium size
Tomato- 2 (Large size)
Salt to taste
Olive Oil- 2 tbsp
Garam Masala Powder- 1/4 tsp
Turmeric powder- 1/4 tsp
Ginger Garlic Paste- 1 tsp
Cloves- 3 each
Cinnamon- 1″ Piece
Coriander seeds- 2 tbsp
Red chilies-4
Unsweetened coconut- 2 tbsp
Cashew nuts- 1 tbsp
Cilantro- to garnish


Chop onions into cubes. In a pan, toast cloves,cinnamon, coriander seeds and red chilies. When the coriander seeds start spluttering, remove the spices from the stove, let it cool. In the same pan, sear the onions with a pinch of salt (to sweat the onions). When onions turn transparent, remove from stove and cool

Grind the toasted spices to a fine powder. Add the onion to the blender and blend onions with the spices to a smooth paste.

Boil a cup of water in a pot and add whole tomatoes to the pot. Let it cook for 3-5 minutes. Once you can see the skin of the tomato peeling off, remove the tomatoes from the hot water, completely remove the skin and cool it. Blend the tomatoes to a smooth puree.

Wash and pat dry the eggplants. Remove the green stem. Make a cut in the base of the eggplant( like a plus shape).

Heat oil in a kadai(or a saucepan) and arrange the eggplants in the pan. Sprinkle some salt on top and cover. Let the eggplants sear on both sides. When eggplant is well roasted on both sides, remove them from the pan and keep aside.

In the same pan, pour the prepared onion paste and saute for a minute. Add ginger garlic paste, salt, turmeric powder and stir fry for 3-4 minutes till the raw smell of the onions disappear. Pour the tomato puree, add the garam masala powder and a cup of water, cover and let the gravy simmer for 10-15 minutes.

When the gravy has thickened, drop in the eggplants and cover and let them cook for another 10 minutes, till eggplants are soft.

Blend Cashews and coconut to a fine powder. Add about 2 tbsp of water and grind it to a smooth paste. Pour this thick paste over the cooked eggplants, let it simmer for another 2 minutes. Switch off. Garnish with cilantro.

Serve Bhagara Baingan with Jeera Rice or Chappatis.

I am sending this Bhagara Baingan to Lets Celebrate with Holi- Colors Event.