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5 from 1 vote

Baghare Baingan

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side
Cuisine: Indian
Servings: 5
Author: Vaishali ยท Holy Cow! Vegan Recipes


  • About 10 small round eggplants , washed and stemmed. Make two slits, crosswise, on the non-stem side, stopping short of making a clean cut, so the eggplant holds together at the base.
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tbsp sesame seeds
  • 2 tbsp peanuts
  • 1 tsp poppy seeds (khuskhus)
  • 1/2 tsp fenugreek seeds (methi seeds)
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp sugar
  • 2 tbsp tamarind pulp
  • 1 tbsp canola or other vegetable oil
  • 1 large onion , chopped
  • 1- inch piece ginger , chopped
  • 6 large cloves of garlic , minced
  • 1 sprig curry leaves
  • 1/4 cup canned (or thick) coconut milk
  • Salt to taste


  • Roast the onions on a dry cast-iron or non-stick skillet until they soften and brown spots appear. Remove to a blender.
  • Roast the coriander seeds, cumin seeds, sesame seeds, poppy seeds, fenugreek seeds and peanuts until they start to change color and smell fragrant, about a minute or two on medium heat. Add to the blender.
  • Now add the ginger, garlic, turmeric powder, red chilli powder, sugar, salt and coconut milk to the blender.
  • Blend until you have a fairly smooth paste.
  • Now stuff this paste into the prepared eggplants.
  • Heat the oil in a cast-iron or other skillet.
  • Add the curry leaves, stir for a minute, and then add the eggplants one by one, placing them away from you so the oil doesn't splatter on you.
  • Cook, stirring occasionally, for about 8-10 minutes or until the eggplants begin to soften.
  • Now add the remaining paste and 3/4 cup of water.
  • Bring to a boil, turn the heat to medium-low, cover and cook, stirring occasionally, to ensure all sides of each eggplant get cooked.
  • The dish should be done when the eggplants are tender enough to be pierced through with a fork, and when specks of oil have risen to the surface.
  • Garnish with chopped coriander leaves
  • This dish tastes best with hot phulkas or chapatis.
  • Enjoy!