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Baghare Baingan
Baghare Baingan

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We hope you got insight from reading it, now let’s go back to baghare baingan recipe. To make baghare baingan you only need 27 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to cook Baghare Baingan:
  1. Get 6 small purple brinjals
  2. You need 8-10 baby potatoes
  3. Use 1 tsp red chilli powder
  4. Use 1 tsp garlic powder
  5. You need to taste Salt
  6. You need As required Oil to fry
  7. Prepare For Masala gravy:
  8. You need 1 tbsp white sesame seeds
  9. Get 3 tbsp coconut powder
  10. You need 2 tbsp almond powder
  11. You need 3 tbsp thick Yoghurt
  12. Take 1 tsp ginger-garlic paste
  13. Get 1-1/2 tsp green chilli paste
  14. You need 1 tsp red chilli powder
  15. Take 1/2 tsp turmeric powder
  16. Provide 1 tsp coriander powder
  17. Use 1/2 tsp chaat masala
  18. Provide 1 tbsp thick tomato paste
  19. Get 1 tsp mustard seeds
  20. Provide 1 tsp cumin seeds
  21. Use Dash hing (asafoedita)
  22. Get Few curry leaves
  23. Prepare 2 whole green chilies
  24. You need 2 tbsp Olive oil
  25. Use 1 cup water
  26. Use to taste Salt
  27. Take 2 tbsp chopped coriander leaves for garnish
Steps to make Baghare Baingan:
  1. Wash and pat dry the brinjals and potatoes. Make four slits in them without cutting through and through.
  2. Mix red chilli powder, garlic powder, and salt. Rub this mixture well in to the slits.
  3. Heat a fry pan and fry the brinjals and potatoes till they are cooked (tender).
  4. Remove them to a plate covered with paper towels to drain excess oil.
  5. Dry roast sesame seeds, coconut powder, and almond powder till lightly browned. Stir constantly to prevent charring. Cool it thoroughly.
  6. Grind this mixture along with yogurt and little water to a smooth puree. Keep aside. - Combine ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, green chilli paste and salt in a small bowl. Add little water and dissolve all the powders to make thick paste.
  7. Heat oil in nonstick kadhai/pan. Add mustard seeds. Once they pop, add cumin seeds, hing, curry leaves, and green chilies.
  8. Add the prepared paste and sauté. Cook till raw flavors of ginger and garlic disappear and masala leaves pan.
  9. Add the tomato paste and mix well to blend in.
  10. Lower the gas flame and add the yogurt puree and stir well.
  11. Add water, stir well to mix, and cover with lid to bring the gravy to a simmer.
  12. Cook till oil floats. Remove lid and add the brinjals and potatoes to the gravy. Cover with lid again and simmer for another 5 minutes to infuse flavors in them.
  13. Add chaat masala and give it a stir.
  14. Remove to a serving dish and garnish with coriander leaves and serve with rice rotis (Bhakri) or steamed rice or naan.

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