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5 from 1 vote

Baghare Baingan

Baghare Baingan, a dish from the south Indian state of Andhra Pradesh, is a delicious preparation of tiny round eggplants stuffed with a spicy peanut, coconut and tamarind paste. It is perfect with rice and dal, or with rotis.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Baghare Baingan
Servings: 5
Calories: 135kcal


  • 10 small, round eggplants (washed and stems trimmed. 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)
  • ½ tsp fenugreek seeds (methi seeds)
  • ½ tsp turmeric
  • 1 tsp cayenne
  • 1 tsp sugar
  • 2 tbsp tamarind pulp
  • 1 tbsp coconut oil
  • 1 large onion (chopped)
  • 1- inch knob ginger (chopped)
  • 6 large cloves garlic (minced)
  • 1 sprig curry leaves
  • ¼ cup coconut milk
  • Salt to taste
  • 2 tbsp cilantro (chopped)


  • 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 ¾ 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 cilantro.


Calories: 135kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Potassium: 213mg | Fiber: 3g | Sugar: 6g | Vitamin A: 190IU | Vitamin C: 12mg | Calcium: 79mg | Iron: 2mg