Bagara Baingan

Bagara Baingan
Bagara Baingan

Bagara Baingan

Bagara Baingan
Prep Time 30 mins
Cook Time 30 mins
Course Dinner, Lunch, Main Course
Cuisine Indian, Pakistani


  • 1.5 lbs Eggplants Baingan
  • 1 Onion Pyaaz
  • 4 Tomatoes Tamatar
  • 1 Green Chili Hari Mirch
  • 1 tbsp Ginger Garlic Paste Adrak Lehsan Paste
  • 1 tsp Salt Namak
  • 1 tbsp Roasted Peanut Moong Phali Powder
  • ½ tsp Kashmiri Laal Mirch
  • ½ tsp Red Chili Powder Laal Mirch
  • 1 tsp Cumin Seeds Sabut Zeera
  • 1 tbsp Coriander Powder Dhaniya Powder
  • 1 tsp Cumin Powder Zeera Powder
  • 1 Black Cardamom Bari Elaichi
  • Oil


  • Wash all Vegetables
  • Cut Eggplants in large pieces
  • Fry them on high heat from both sides, until half done
  • Take them out of the pan, set aside
  • Add oil in the same pan
  • Crackle cumin seeds and black cardamom
  • Add chopped onion and green chili
  • Saute for couple of minutes then add ginger garlic paste
  • When onion is soften add tomatoes
  • Add all the spices minus Salt and roasted peanut powder
  • Mix well and let it cook until oil separates
  • Now add salt and peanut powder
  • Mix well and add 1 cup water
  • Add fried egg plant and cook until eggplants are tender
  • Garnish with chopped fresh cilantro
  • Serve with White Rice or Roti/Naan/Paratha
Keyword Bagara Baingan

Bhagharay Baingan
Link to my favorite spice jars and cooking utensils


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