Bagara Baingan | Stuffed Eggplant Recipe

Bagara Baingan | Stuffed Eggplant Recipe

There are few things I like when it's made by others and this bagara baingan is one such thing.  I totally love this if made by my sister for BIL, there was a time I was anti-eggplant person and now it has become a regular veggie at home thanks to this bagara baingan.  

Like most of the recipes one can find multiple version of bagara baingan and this one is the most simple and easy recipe and made by my BIL and my sister way of making this is different ..sigh! I did my work by clicking the pictures asked BIL recipe for my reference as this is my favorite.

 Serves ~ 5-6

Baingan/ Baby Eggplant -15-18 pieces
Oil - 2 tbsp
Cilantro - 2 tbsp Chopped
Water- 1 Cup

For Grind:
Onion  -3 Large
Ginger-Garlic Paste - 1 tbsp
Sesame - 1  tbsp
Red Chili Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Salt - to taste  


1. Wash and cut eggplant making a 'X' or '+' mark and keeping the stem intact, immerse in water all the pieces until ready to use.

2. Grind all the ingredients listed under 'for grind' into smooth paste, add little (1tbsp) water only if required. 

3. Heat 2 tsp of oil in a pan or wok and fry eggplant pieces until it changes colour, keep aside.
4. In a same pan heat remaining oil and fry the grounded paste until it starts to leave oil around for 5-7 minutes in medium heat, stir in regular intervals.

5. Add eggplant pieces and stir gently and cook for 3-4 minutes.  Add 1 cup of water, cover and cook in slow flame for 5 minutes, add salt if required.

6. By now the masala and eggplant will be cooked, oil starts to float on top and the gravy will be thick.  Off the flame.  If eggplant is not cooked then simmer for 2-3 more minutes. Garnish with chopped cilantro. 

Enjoy the delicious bagara baingan with roti/paratha, plain rice or pulav.  It's just taste yummy with anything.

Have a nice day ~~