Brinjal : 6-8 (wash and slit into 4, leaving the stalk intact,

Rub table salt inside and let it socked in water)


Grind all of the following ingredients to a fine paste:(Roast onions, then all the other ingredient.)

  • Cumin seeds : 1 tsp
  • Coriander seeds : 1 tsp
  • Sesame seeds : 1 tsp
  • Groundnuts : 1 tbsp
  • Dry coconut : ?
  • Onion : 1 big
  • Ginger garlic paste : 1 tsp
  • Green chilies : 3-4
  • Chilly powder : 1 tsp
  • Turmeric powder : ? tsp
  • Curry leaves : 1 string
  • Tamarind : pulp




Heat oil. Add cumin seeds, curry leaves and slit green chilies. Stuff half of the ground masala into each slit Brinjal and add the other half of the masala to the oil. Add the masala powder. Fry till oil separates. Fry on low flame. Now add the stuffed brinjal. Squeeze out tamarind pulp and add it. Mix well. Cover and keep in on medium flame for a while. Then lower the flame and let it cook till oil separates on top, stirring occasionally. Serve with coriander leaves with hot chappatis.

Be the first to comment on "BHAGARA BAINGAN"

Leave a comment

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.