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

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, baghare baingan/tempered eggplants with creamy gravy for lunch :). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :) is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have 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. Prepare 500 Grams Eggplants Baby
  2. Make ready 4 Tablespoons Oil
  3. Prepare 10 - 12 Curry Leaves
  4. Get 1 Onion Large Finely Chopped
  5. Make ready 2 Teaspoons Ginger-Garlic Paste
  6. Get 1/2 Teaspoon Mustard Seeds
  7. Prepare 1/4 Teaspoon Fennel seeds
  8. Get 1/2 Teaspoon Cumin Powder
  9. Make ready 1/2 Teaspoon Coriander Powder
  10. Prepare 1/2 Teaspoon Red Chilli Powder
  11. Make ready 1/4 Teaspoon Turmeric Powder
  12. Get 1/4 Teaspoon Garam Masala Powder
  13. Take 1 Teaspoon Sugar
  14. Take 1 Tablespoon Lemon Juice
  15. Make ready to taste Salt
  16. Take Coriander leaves to garnish (Optional)
  17. Get 4 Tablespoons Peanuts
  18. Prepare 3 Tablespoons Coconut Fresh  Grated
  19. Get 3 Teaspoons Sesame Seeds
  20. Get 2 Teaspoons Poppy Seeds
Instructions 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 it up with this exceptional food baghare baingan/tempered eggplants with creamy gravy for lunch :) recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!