Baghare Baingan

Baghare Baingan

If you haven’t tried “Baghare Baingan” for a deliciously spicy eggplant curry, then you have tried nothing.


  • Eggplant 1 kg (slit four times lengthwise, keeping the stalk intact)
  • Onion paste of 4 onions (golden brown the onion and grind them into a paste)
  • Ginger garlic paste 1 tbsp
  • Peanuts 2 tbsp (roasted, ground)
  • Tomato puree ½ kg
  • Tomato paste 1 tbsp
  • Tamarind pulp 4 tbsp
    Vinegar 2 tbsp (optional)
  • Salt to taste
  • For Paste (Grind)
  • Red chili to taste
  • Sesame seeds 1 tbsp
  • Cumin seeds 1 tsp
  • Coconut 2 tbsp (desiccated)
  • Fenugreek seeds 1 tsp
  • Mustard seeds 1 tsp
  • Cumin seed 1 tsp
  • For Tempering
  • Shehroz Cooking Oil 2 cups
  • Curry leaves few
  • Mustard seeds ½ tsp
  • Nigella seeds ½ tsp
  • Black pepper 10


  • Heat Shehroz Cooking oil in a large pan, add all the ingredients for tempering and allow them to sputter.
  • Add in onion paste and ginger garlic paste. Stir fry for a minute.
  • Now add all the dry spices, peanut paste, ground spice paste, tomato paste and tomato puree.
  • Stir fry the curry till oil starts to float nicely.
  • Add the eggplant, stir fry for a minute and add salt.
  • Stir fry for some more time and add tamarind pulp.
  • Add two cups of water, cover and cook on low flame, till the eggplant is soft and the oil floats.
  • Taste the baghare baingan and add in vinegar if you like it more sour.
  • Simmer for few minutes and turn off the flame.
  • Serve with a cool raita and boiled rice.

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