Baghare Baingan / Eggplant Masala

500 gms small sized eggplants
Walnut sized tamarind, soaked in 1 cup water (extract pulp)
1 tbsp ginger garlic paste
1 onion sliced
1 tsp zeera/cumin seeds
2 tsp dhania/coriander seeds
2 tsp sesame seeds
2 tsp poppy seeds
12 peanuts
2 tsp coconut powder
2 tsp chilli powder
Half tsp turmeric powder
4-5 tbso oil
A few curry leaves
2 broken whole red chillies
Salt to taste

Roast the following in a few drops of oil and grind to a paste: sesame, poppy seeds, peanuts, coconut, cumin and coriander seed, onions. Add the ginger garlic, chilli powder and turmeric to the paste. Blend well and keep aside.
Slit the eggplants in 4 keeping the stem intact. Stuff the eggplants with the masala paste. Heat oil and fry the curry leaves along with a tsp of cumin seeds. After 2 minutes add the stuffed eggplants and fry for another 2 minutes. Now add the rest of the prepared paste, salt and tamarind juice. Cook covered on low heat until the eggplants are tender!

Serve with Biryani :)


  1. one of our favourite ways to have eggplant I don't use peanuts in it. this looks delicious
    salaams Akheela

  2. Nice way to have eggplants. Good one..

  3. Just mouthwatering...looks so easy to prepare and delicious!

  4. My favourite Hyderabadi classic.


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