Bagare Baingan - Stuffed Brinjals.

Other Regions - Central Indian


Quantity Measure Ingredients
1 Twigs/Sprigs Bay Leaves /Tejpatta (Dry Cinnamon Leaf)
1 Kilogram Brinjals - small round.
12 Nos Chillies, Red Dry
2 Bits Cinnamon
4 Nos Cloves (spice)
Half Nos Coconut Copra
2 Tablespoon Coriander/Dhania
A Few Curry Leaves
1 Pods (whole) Garlic
3 Inch Ginger
1 Handfuls Groundnuts/Peanuts
1 Tablespoon Jeera/Cumin Seeds
1 Tablespoon Kuskus - poppy seeds
Half Teaspoon Methi - Fenugreek
1 Teaspoon Mustard Seed
4 Medium Onions
Half Teaspoon Pepper Corns
1/3 Teacup Sweet Oil
1 Ball Tamarind
4 Bits Turmeric/Haldi


Wash the brinjals. Trim stalks and calyx but do not remove them. Slit the brinjals from the lower end in 4 equal slits leaving the part near the calyx untouched so that you can open it slightly to insert the masala.

Prepare the ginger garlic paste, by grinding these two separately in a little water.

Roast the other masala, on a skillet or tawa, one by one, and then grind all together in a mixer. Make 1 tea cup tamarind water of one lemon size ball of tamarind and grind the masala with it.

Use a large enough vessel to contain all the brinjals.  In 1/3 teacup of sweet oil or any alternate cooking oil, fry some curry leaves, and put the  ginger-garlic paste and fry as well. Then add the ground masala, and simmer for a few minutes. Keep the vessel down and take out half the masala.

Take each Brinjal, stuff it with the masala, and put it back in the vessel in which half of the masala was left. When all the brinjals have been stuffed and placed in the vessel,  simmer well till the brinjals are cooked. You may need to add a little hot water, to prevent it from getting burnt.

You can boil eggs, and halve them, and garnish the dish with them on the top.

You can use capsicums instead of brinjals.


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