Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :)
Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :)

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, baghare baingan/tempered eggplants with creamy gravy for lunch :). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :) is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :) is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook baghare baingan/tempered eggplants with creamy gravy for lunch :) using 20 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :):
  1. Take Eggplants Baby
  2. Make ready Oil
  3. Take Curry Leaves
  4. Take Onion Large Finely Chopped
  5. Make ready Ginger-Garlic Paste
  6. Get Mustard Seeds
  7. Get Fennel seeds
  8. Get Cumin Powder
  9. Take Coriander Powder
  10. Get Red Chilli Powder
  11. Take Turmeric Powder
  12. Get Garam Masala Powder
  13. Make ready Sugar
  14. Prepare Lemon Juice
  15. Get Salt
  16. Get Coriander leaves to garnish (Optional)
  17. Take Peanuts
  18. Make ready Coconut Fresh  Grated
  19. Get Sesame Seeds
  20. Make ready Poppy Seeds
Steps to make Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :):
  1. Wash eggplants and slit lengthwise into four, hold together at the stalk, and keep aside. Meanwhile dry roast the peanuts, grated coconut, sesame and poppy seeds in a pan, grind it to a fine paste with the help of li'l water.
  2. Add cumin, coriander, turmeric, red chilli powder, salt to taste, sugar and lemon juice to this paste and mix well. Stuff the slit eggplants with some masala paste and reserve the rest.
  3. Heat oil in a kadai, add mustard seeds, fennel seeds and curry leaves for tempering. Add onion and saute it for 3-4 minutes till it become translucent. Then add ginger garlic paste, stir it for 2 minutes. Add stuffed eggplants and saute for 8-10 minutes.
  4. Add the reserved masala paste and mix nicely for another 2 minutes. Add 1 and a half cup of water and mix well. Cover and cook over low flame for 10-12 minutes till eggplants are cooked completely and the masala starts leaving oil on the surface.
  5. Before turning off the stove, sprinkle some garam masala and mix gently. Serve hot with chapatis, naan or rice :)..

So that’s going to wrap this up for this special food baghare baingan/tempered eggplants with creamy gravy for lunch :) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!