Saturday, January 8, 2011

Bhagara Baingan

Other names - Stuffed brinjals / Stuffed eggplants / Stuffed aubergines / Hyderabadi style Bhagara Baingan

Prep Time: 20 min

Cooking Time: 20 to 25 min

Serves: 2

  1. Brinjals (small & tender) - 8 no's
  2. Onions (sliced) - 1.5 cups
  3. Ginger (crushed) - 1 inch piece
  4. Garlic pods (crushed) - 4 to 5
  5. Curry leaves - few
  6. Salt - to taste
  7. Water - 1.5 cups
  8. Oil - 2 to 4 tbsp
To dry roast
  1. Roasted, peeled peanuts (store bought) - 1/4 cup
  2. Sesame seeds - 1 tbsp
  3. Khus khus - 1 tsp
  4. Dhania - 1 tsp
  5. Cumin seeds - 1/2 tsp
  6. Cinnamon stick - 1 inch piece
  7. Fresh grated coconut - 2 tbsp
  8. Jaggery (powdered) - 1 tsp
  9. Thick tamarind extract - 1 tbsp
Other spice powders
  1. Turmeric powder - 1/4 tsp
  2. Red chilly powder - 1 to 2 tsp
  1. Wash brinjals & pat dry.
  2. Discard stem carefully using your hands leaving the crown intact.
  3. Heat a pan & dry roast the given ingredients one after the other on medium heat; set aside.
  4. Heat a tablespoon of oil in a wok, add the sliced onions, salt; saute until golden brown.
  5. Grind the dry roasted ingredients to a fine powder; add half the browned onions, crushed ginger, garlic, turmeric powder, red chilly powder, tamarind extract, salt and grind once again to a smooth thick paste adding few tablespoons of water if required.
  6. The ground paste should be thick enough for the stuffing procedure.
  7. Hold the eggplant upside down, using a sharp knife, make two vertical slits (in the shape of a cross) along the bottom of the eggplant dividing in to four equal parts; ensure to halt at an inch before you reach the end of the stem.
  8. Stuff about a teaspoon of the ground paste into the slits carefully & patiently.
  9. Heat three tablespoons of oil in a flat bottomed wok, add curry leaves and place the stuffed brinjals gently in to the pan.
  10. Cover with lid and let them cook in low flame for about 10 to 12 min or until they soften.
  11. Saute at regular intervals so that they cook evenly.
  12. Once done, add rest of the masala paste, other half of browned onions, water; stir well.
  13. Cook on medium heat until oil starts to separate or until the gravy thickens.
  14. Serve hot with idlies, dosas, phulkas, rotis, chapathis, parathas and other rice varieties.


  1. Is there a difference between store bought roasted peanuts and what we roast at home ?

  2. Yes of course...I think so ;) Store bought peanuts seem to evenly roasted & comparatively crunchy. Roasting at home (I have tried it too) is time consuming and the peanuts tend to char quickly even though roasted in low flame using a pan or wok. Moreover if not roasted properly they tend to cause stomach ache & gastric disorders!!! so why to take such pains? Instead its best to opt for store bought ones!