Bhagaray Baigan

Our take on famous Bhagaray Baigan recipe. Baigan don’t get better than this. #HappyCookingToYou

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  • Sabut dhania (Coriander seeds) 3 tbs
  • Zeera (Cumin seeds) 3 tbs
  • Safed till (Sesame seeds) 3 tbs
  • Kashkhash (Poppy seeds) 3 tbs
  • Khopra (Desiccated coconut) 3 tbs
  • Moong phali (Peanuts) raw 3 tbs
  • Pani (Water) ½ Cup
  • Pyaz (Onion) 4-5
  • Baigan (Eggplants) round 750 gms
  • Namak (Salt) to taste
  • Oil ¾ Cup
  • Kalonji (Nigella seeds) ¼ tsp
  • Zeera (Cumin seeds) 1 tsp
  • Sabut lal mirch (Whole red chilies) 7-8
  • Curry pata (Curry leaves) 9-10
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Haldee powder (Turmeric powder) 1 tsp
  • Lal mirch powder (Red chili powder) 1 tbs
  • Namak (Salt) 1 tsp or to taste
  • Pani (Water) ½ Cup or as required
  • Imli ka gooda (Tamarind pulp) 2 Cups
  • Pani (Water) ½ Cup or as much gravy required


In frying pan,add coriander seeds,cumin seeds and roast for 1 minute.

Add sesame seeds,poppy seeds and mix.

Add desiccated coconut and roast until fragrant and set aside.

In frying pan,add peanuts,roast until light golden and set aside.

In spice mixer,add roasted mixture and grind to make coarse powder and set aside.

Fire roast whole onion with skin until skin is burnt and crush/press the whole onion and remove roasted black skin & cut roughly.

In grinder,add water,roasted onions and grind to make a puree and set aside.

Take egg plants,make 4 small cuts in the eggplant but don’t separate them and keep them intact, including the stem,sprinkle salt and stuffed with ground spice mixture & set aside.

In pot,add oil,nigella seeds,cumin seeds,whole red chilies and mix.

Add curry leaves,fry until fragrant and add ginger garlic paste,mix well.

Add onion puree,mix well for 3-4 minutes.

Add remaining ground spice mixture and mix well.

Add red chili powder,turmeric powder,salt and mix well.

Add water,mix well and cook for 4-5 minutes.

Now place spiced egg plants and turn sides to cook evelny,cover & cook for 5-6 minutes.

Add tamarind pulp,water and mix well.

Cover and steam cook for 8-10 minutes.

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