Stuffed Eggplant (Bagara Baingan)

Stuffed Eggplant (Bagara Baingan)

Bagara Baingan (Stuffed Eggplant)

Cuisine: South Indian

Serves: 6-7


  • 2 tbsp oil
  • 2 tsp cumin seeds
  • 2 tsp mustard seeds
  • ¼ tsp fenugreek seeds
  • 5 - 6 dried red chilies
  • 7-8 curry leaves
  • 8 - 10 Eggplants (Indian Style Preferred) slit into cross-shape at the bottom
  • 1 tbsp ginger paste
  • salt to taste
  • 2 tsp red chili powder
  • ½ tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tomato
  • 1 large lemon size tamarind extracted pulp
  • 1 tbsp coriander leaves for garnishing
Ingredients for Seasoning:
  • 1 tbsp peanuts
  • 1 tbsp grated coconut
  • 1 tbsp sesame seeds
  • 2 medium sized onions sliced



  1. Cut Eggplant into cross-bottoms and put them in salt water to prevent oxidation or discoloring. 
  2. Dry roast peanuts, coconut, sesame seeds separately and allow it to cool.
  3. In a pan, add onions, smear little oil and roast them for a minute.
  4. Make a fine Masala paste of all the roasted ingredients which are peanuts, coconut, onions, sesame seeds and put it aside.
  5. In a cooking pot, add oil and heat it, add cumin seeds, mustard seeds and allow them to crackle.
  6. Add Fenugreek seeds, dried Red Chillies, saute well, add curry leaves.
  7. Add the Eggplant and fry them well until the color of it changes.
  8. Add ginger paste and saute well for few minutes.
  9. Add the Masala paste into it, mix well.
  10. Add salt, Red chili powder, turmeric powder, coriander powder, mix well and cook the Masala until oil appears at the corners.
  11. Add the tamarind extracted pulp and stir well.
  12. Add water if required and salt too.
  13. Add tomato which is cut into two halves.
  14. Cook the Eggplants until the gravy thickens and oil appears.
  15. Garnish with coriander leaves.
  16. Serve hot with rice or flat bread (Roti/Paratha)

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