Preparation for bagara baingan 1. Dry roast peanuts till golden, add sesame seeds to the hot pan. 2. Blend them with little water till slightly coarse or smooth to suit your taste. 4. Add tamarind to 3 tbsp. hot water and soak it.
Heat oil in a pan. When the oil is hot, fry the baingan till slightly browned. Drain and keep aside. In the same oil, add mustard seeds, fenugreek seeds, and curry leaves. Let them crackle and then add the ground masala along with ½ cup water. Cook the masala until oil starts to separate on the side of the pan.
When the oil is hot, fry the baingan till slightly browned. Drain and keep aside. In the same oil, add mustard seeds, fenugreek seeds, and curry leaves. Let them crackle and then add the ground masala along with ½ cup water. Cook the masala until oil starts to separate on the side of the pan.
Baghare baingan is a traditional eggplant or stuffed brinjal recipe with the brinjals slit and then filled with a paste comprising of sesame seeds, peanuts, masalas and nuts. These baigans are then stir fried in hot oil and served hot with rotis garnished with coriander leaves and a dash of limejuice.