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+ servings

Baghare Bainghan

Baghare Bainghan reminds me of my Gran in Law. She made this once when i stayed over many years ago. She described some of the recipe as well as the technique of dry pan frying the coconut, sesame seeds and peanuts which adds a real depth of flavour to this dish.
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Cook Time 1 hour
Soaking Aubergines 30 minutes
Total Time 1 hour
Course Dinner
Cuisine Indian
Servings 4

Ingredients
  

  • 100 g Desiccated Coconut
  • 50 g Peanuts
  • 50 g Sesame Seeds
  • 1.5 tbsp Oil
  • 7 Baby Aubergines
  • 2 tsp Cumin Seeds
  • 1 tsp Black Mustard Seeds
  • 75 g Fresh Curry Leaves
  • 2 Onions diced
  • 6 cloves Garlic crushed
  • 1 inch Ginger crushed
  • 2 Green Chillies Slit
  • 1 tsp Ground Turmeric
  • 1.5 tsp Kashmiri Chilli Powder
  • 2 tsp Coriander Powder
  • 300 ml Coconut Cream
  • Salt
  • 100 ml Tamarind Paste
  • 2 tbsp Date Paste

Instructions
 

  • In a pan, dry roast coconut, peanuts and sesame seeds. Roast for 5-6 minutes and and transfer to a blender. Add little water and blend it to a fine paste and set aside.
  • Make a cross with a knife at the bottom of each aubergine and then soak in salted (2 - 3 tbsp) water for 30 minutes. 
  • Heat the oil in a large pan and fry aubergines for 5 - 10 minutes until just cooked. Drain and set aside.
  • In the same pan add the cumin seeds, mustard seeds and curry leaves. Once they begin to splutter, add the onions. Cook for 10 minutes until golden brown.
  • Stir in the garlic, ginger and green chilli. Cook for 2 minutes. Then add the turmeric, kashmiri chilli powder and coriander powder. Saute for a minute before adding the prepared paste and coconut cream.
  • Bring to the boil and simmer covered for 20 minutes. Check in between to make sure it isn't catching. Season to taste and pour in the tamarind paste and date paste. 
  • Add the aubergines to the masala and cook for 10 more minutes. Garnish with fried curry leaves and fried shallots.
Keyword Vegan
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