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

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, baghare baingan/tempered eggplants with creamy gravy for lunch :). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :) is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Baghare Baingan/Tempered Eggplants with creamy gravy for lunch :) is something that I’ve loved my whole life. They are nice and they look wonderful.

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

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