Baghara Baingan


  • 5-6 Small size Baingan
  • ½ tsp mustard seeds
  • ½ tsp fenugreek seeds
  • 4-5 curry leaves
  • Fresh chopped coriander leaves
  • Salt to taste
  • Oil

For the paste:

  • 2 tbsp ground peanuts
  • 1 tbsp sesame seeds
  • 1 tsp poppy seeds
  • 3 whole dry red chillies
  • 1-2 green chillies
  • 1 large onion sliced
  • 2 tbsp grated coconut (If it’s dry coconut-soaked in ½ cup water)
  • 1” Ginger chopped
  • 5-6 Garlic cloves
  • 2 tsp Cumin seeds
  • 2-3 tsp Coriander-Cumin powder
  • 1½ tsp Garam masala
  • 1tsp turmaric powder
  • Lemon sized Tumrind (soaked in hot water)
  • Or Dried Mango slices (Amchur) can be used


  1. Slit the brinjals into quarters from the bottom without removing the top green portion. Spread the oil with a brush inside and outside of brinjals and microwave it for 5-6 min on high power with 1 tbsp of oil. Remove the brinjals from the bowl and keep aside.
  2. In the same microwave bowl, in the remaining oil, add sliced onions and microwave it for 2 min.
  3. Now grind all the dry masalas, ginger and garlic in the mixer. Then add cooked onion, soaked coconut and tamarind. Grind them properly into smooth paste.
  4. In a microwave safe bowl, put 2-3 tbsp oil, mustard seeds, fenugreek seeds and curry leaves and microwave it for 1 minute. Then add the prepared paste and microwave it for 3 minutes. Then add salt, some water (if required, to make the gravy of proper consistency), brinjals and cook again for 2 min.
  5. Garnish with fresh coriander leaves.