Bhagaray Baingan

I have always been a fan of Bhagaray Baingan ever since Ami made them for the first time years ago. For some reason she stopped making them and i would still crave for them every now and then. Mona Ahmed shared her recipe on our group Karachi Chefs at Home and i was drooling over it. I quickly gathered the ingredients and tried it.

Man it is awesome!!
Thank you Mona for sharing your recipe.

Brinjal (medium size): ½ Kg
Peanuts : 1 Table spoon
Sliced Dry Coconut : 1 Table spoon
Sesame Seeds : 1 ½ Tablespoon
Onion chopped : 1 large
Coriander Seeds: 1 ½ Teaspoon
Fenugreek Seeds: 1/2 Teaspoon
Balck Seeds (Kalaunji) : ¼ Teaspoon
Cumin Seeds : 1 + 1 ½ Teaspoons
Mustard Seeds : 1 Teaspoon
Ginger Garlic Paste : 1 Tablespoon
Turmeric Powder : ½ Teaspoon
Salt : 1 ½ Teaspoon
Red Chilli Powder : 2 Teaspoons
Curry Leaves : Handful
Chopped Coriander : as needed
Whole Green Chillies : 4-5
Imli pulp: 1/2 cup

In a frying pan, roast sliced dry coconut, peanuts, sesame seeds, one and a half teaspoon of cumin seeds and one and a half teaspoon of coriander seeds.

Roast all of them separately since peanuts take more time

Sauté the chopped onion in oil until transparent.

Mix all these and grind them into a fine paste adding water as needed

Semi slit the brinjals vertically into four.

In a cooking saucepan, add oil and sauté or semi fry the brinjals, take out and keep them aside.
In the remaining oil, add cumin seeds, fenugreek seeds, black seeds and mustard seeds and let them splutter.

Add ginger garlic paste, turmeric powder and add the paste of roasted coconut, peanuts, sesame seeds, cumin and coriander seeds and sauted onion.

Cook well, add salt and red chilli powder. Keep stirring till it leaves the oil.

Add imli pulp and cook for 10 min on medium flame.

Add semi fried brinjals, curry leaves, coriander and green chillies.

Simmer for five minutes and serve with boiled rice.


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