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Recipes >> Veggie and Vegetable Recipes > Bagharey Baingan

Bagharey Baingan

Bagharey Baingan
Prep Time
15 Mins
Cook Time

25 minutes
Serves

8
Cook for a few minutes, add auberines, salt and a glass of water. Cover and cook on low heat till the aubergines are tender...
Viewed: 10800
Source:  Zubeida Tariq Kitchen
10 Ratings
2 out of 5 stars
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Ingredients

  • Aubergine:
  • Aubergine 1/2 kg-small, wash and soak in cold water
  • Stuffing:
  • Coriander seeds 2tbsp
  • Khush Khush 1 tbsp
  • Sesame seeds (white) 2 tbsp
  • Cumin seeds 1 tbsp
  • Peanuts 10, shelled
  • Green chillies 4
  • Coconut small piece (Roast all ingredients
  • on medium heat on a tawa
  • till golden-grind to a powder)
  • Onion 1 medium cook onion without peeling
  • directly on fire till peel turns black.
  • Then peel and grind it, add to the
  • powdered spices and make a thick paste.
  • curry:
  • Onions 4 medium, peel and grind
  • Ginger / garlic paste 1 tbsp
  • Turmeric 1 tbsp
  • Red chillies 1 tbsp powdered
  • Kalonji 1 tsp
  • Curry patta few leaves
  • Green chillies 4 whole
  • Tamarind water 1 cup
  • Baghar:
  • Cumin seeds 1 tsp
  • Red chillies 6-8 whole
  • Fenugreek 6-7 seeds
  • Curry patta few
  • Oil 1-1/2 cup

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Cooking Directions

  1. Add a little water to the spice paste. Remove aubergine from water, wash and make crosswise cut from the top to the green portion, taking care not to cut through it.

  2. Fill the aubergine first with a pinch of salt and then with the spice mix, gently press it close and clear any spice paste that oozes out, fill all aubergines in this way. Save the left over spice mix.

  3. Heat oil in a large shallow pan, add all baghar spices, cook till they turn dark, now add ground onions and cook till the colour changes slightly, add red chilli powder, turmeric, ginger / garlic paste with a little water and stir.

  4.  Cook for a few minutes, add auberines, salt and a glass of water. Cover and cook on low heat till the aubergines are tender.

  5. Add tamarind water, curry patta, leftover spice mix, green chillies and kalonji and leave on low heat till oil rises to surface.

  6. Note: Do not stir curry after adding aubergines, just shake the pan a few times. Serve with boiled rice or roti.

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