Bhagara Baingan

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  • Ethnicity - South Indian
  • Type of meal - Party, Lunch, Dinner


  • 250 gm: Baingans of the small variety
  • 1/2cup: Onions-finely chopped
  • ½ tsp: garlic paste
  • ½ tsp: ginger paste
  • 1/4cup: Grated dry coconut
  • 2 tsp: tamarind paste or to taste
  • 1 tbsp: Coriander seeds-roasted
  • 2 tsp: cumin, roasted
  • 2 tsp: sesame seeds, roasted
  • 1/4tsp: turmeric
  • 1/2tsp: Powdered red pepper
  • 7-8 no: curry leaves
  • 1 tbsp: Hara dhania for garnish
  • 1/4cup: oil
  • oil for deep frying
  • 2 tsp: salt or to taste


  1. Slit the baingans and deep fry over high heat, till glossy and a little tender.
  2. Remove from oil and keep aside.
  3. Grind the coconut and the roasted coriander, cumin and sesame seeds together, using a little water if need be.
  4. Heat the 1/4cup of oil and sauté the onions, ginger and garlic till onions are soft and a little transparent. Add curry leaves and turn around, then the ground mixture and sauté till the fat separates.
  5. Add the tamarind paste, salt, turmeric, red pepper and mix well, and then add the baingans. Turn around a few times.
  6. Add about a quarter of a cup of water.
  7. Bring to a boil and simmer and cover for about 5 minutes.
  8. Serve hot garnished with the hara dhania.