Top 10 Baingan Recipes

Baingan Musallam

Servings - 2 - 3

INGREDIENTS
Eggplant - 385 grams
Oil - for frying
Ghee - 4 tablespoons
Cumin - 1 teaspoon
Ginger garlic paste - 2 teaspoons
Onions - 175 grams
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Coriander powder - 2 teaspoons
Tomato - 225 grams
Tomato puree - 70 grams
Water - 220 milliliters
Sugar - 1/2 teaspoon
Salt - 1 teaspoon
Fresh cream - 2 tablespoons
Coriander - for garnishing

PREPARATION
1. Heat sufficient oil in a pot, add 385 grams eggplant pieces and deep fry these till golden brown in color. Drain it on an absorbent paper and keep aside.
2. Heat 4 tablespoons ghee in a heavy pot, add 1 teaspoon cumin, 2 teaspoons ginger garlic paste and saute for 2 - 3 minutes.
3. Add 175 grams onions and fry till translucent.
4. Then, add 1/4 teaspoon turmeric and stir well.
5. Now, add 1 teaspoon red chili, 2 teaspoons coriander powder and mix well.
6. Add 225 grams tomato and saute till it turns soft and pulpy.
7. Now, add 70 grams tomato puree and mix well. Cook for 7 - 10 minutes.
8. Then, add 220 milliliters water and mix well. Bring it to a boil.
9. Add 1/2 teaspoon sugar, 1 teaspoon salt and mix it well.
10. Add 2 tablespoons fresh cream and mix it again.
11. Cook for another 3 - 5 minutes.
12. Now, add the fried eggplant pieces in it and mix it well.
13. Garnish with coriander.
14. Serve hot with rice.

Roasted Coconut Masala Baingan

Servings - 2 - 3

INGREDIENTS
Coconut - 120 grams
Water - 100 milliliters
Eggplant - 780 grams
Ginger garlic paste - 2 teaspoons
Salt - 1/2 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Oil - 40 milliliters
Dry red chili - 2
Bay leaf - 1
Onions - 260 grams
Tomato - 280 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Paprika - 1 teaspoon
Garam masala - 1 teaspoon
Coriander - for garnishing

PREPARATION
1. Take a pan, add 120 grams coconut and dry roast until it turns golden brown in color.
2. Remove it from heat and transfer it to a blender, add 100 milliliters water and blend it into a paste. Keep aside.
3. In a mixing bowl, add 780 grams eggplant, blended mixture, 2 teaspoons ginger garlic paste, 1/2 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
4. Marinate for 20 - 25 minutes.
5. Heat 40 milliliters oil in a heavy skillet, add 2 dry red chili, 1 bay leaf and stir well.
6. Then, add 260 grams onions and fry till translucent.
7. Now, add 280 grams tomato, 1 tablespoon green chili and mix it well.
8. Saute the tomatoes until it turns soft and pulpy.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric and mix it well.
11. Transfer this into a blender and blend it into a smooth puree.
12. Transfer this mixture into a heavy skillet and stir well.
13. Add 1 teaspoon paprika, 1 teaspoon garam masala and mix it well.
14. Now, add the marinated eggplants in it and mix it well.
15. Cover it with and cook for about 10 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Garnish with coriander.
18. Serve hot with roti.

Baingan Masala

Servings - 2 - 3

INGREDIENTS
(For Stuffing)
Peanuts - 40 grams
Sesame seeds - 2 tablespoons
Desiccated coconut - 40 grams
Red chili - 1 teaspoon
Salt - 1/2 teaspoon
Eggplants - 400 grams
Oil - 70 milliliters

(For Onion Tomato Paste)
Oil - 2 tablespoons
Onions - 150 grams
Ginger garlic paste - 1 tablespoon
Tomato - 150 grams
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Garam masala - 1/2 teaspoon

(For Gravy)
Oil - 2 tablespoons
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Curry leaves - 10
Onions - 150 grams
Tamarind water - 220 milliliters
Coriander - for garnishing

PREPARATION
1. Take a pan, add 40 grams peanuts roast until it turns golden brown in color.
2. Then, add 2 tablespoons sesame seeds, 40 grams desiccated coconut and rose until it turns golden brown in color.
3. Now, add 1 teaspoon red chili, 1/2 teaspoon salt and mix it well.
4. Remove it from heat and transfer it to a blender.
5. Blend it into a paste and keep aside.
6. Take 400 grams eggplants and make cuts on them.
7. Now, stuff the eggplants with the prepared masala.
8. Heat 70 milliliters oil in a pan, add the stuffed eggplants in it.
9. Cover it with lid and cook for about 5 minutes on medium heat.
10. Open the lid and flip it gently.
11. Again cover it with lid and cook for about another 5 minutes or till the eggplants turns dark brown in color.
12. Remove it from heat and keep aside.

(For Onion Tomato Paste)
1. Heat 2 tablespoons oil in a pan, add 150 grams onions and fry till translucent.
2. Add 1 tablespoon ginger garlic paste and saute for a minute.
3. Then, add 150 grams tomato and saute till it turns soft and pulpy.
4. Cook for about 5 - 7 minutes on low heat.
5. Add 1/2 teaspoon turmeric and stir well.
6. Now, add 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1 teaspoon red chili, 1 teaspoon salt, 1/2 teaspoon garam masala and mix it well.
7. Cook for another 3 - 5 minutes on low heat.
8. Transfer this mixture into a blender and blend it into a paste.

(For Gravy)
1. Heat 2 tablespoons oil in a another pan, add 1 teaspoon mustard seeds, 1 teaspoon fenugreek seeds, 10 curry leaves and stir well.
2. Then, add 150 grams onions and fry till translucent.
3. Now, add the blended onion tomato paste and mix it well.
4. Add the cooked baingan in it and mix it again.
5. Add 220 milliliters tamarind water and stir well.
6. Bring it to a boil
7. Cover it with lid and cook for about 10 minutes.
8. Open the lid and stir well.
9. Garnish with coriander.
10. Serve hot.

Andhra Style Stuffed Baingan

Servings - 2 - 3

INGREDIENTS
Peanuts - 50 grams
Sesame seeds - 2 tablespoons
Cumin - 1 teaspoon
Coconut - 30 grams
Coriander seeds - 1 1/2 tablespoons
Dry red chili - 4
Oil - 15 milliliters
Onions - 120 grams
Ginger garlic paste - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Tamarind paste - 2 tablespoons
Oil - 20 milliliters
Curry leaves - 10

PREPARATION
1. Take a pan, add 50 grams peanuts, 2 tablespoons sesame seeds, 1 teaspoon cumin, 30 grams coconut, 1 1/2 tablespoons coriander seeds, 4 dry red chili and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Heat 15 milliliters oil in a another pan, add 120 grams onions and fry till translucent or until it turns golden brown in color.
3. Add 1 tablespoon ginger garlic paste and saute for a minute.
4. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon garam masala and mix it well.
5. Cook for 3 - 5 minutes on medium heat.
6. Transfer this into a blender, add the roasted peanuts and sesame seeds, 2 tablespoons tamarind paste and blend it into a paste.
7. Take 350 grams eggplant and make cuts on it.
8. Fill it with the prepared mixture.
9. Heat 20 milliliters oil in a skillet, add 10 curry leaves and stir well.
10. Now, add the stuffed eggplant in it and cover it with lid.
11. Cook for about 10 minutes on medium heat.
12. Open the lid and flip the eggplants.
13. Cook until it turns dark brown in color from all sides.
14. Serve hot.

Dahi Baingan

Servings - 2 - 3

INGREDIENTS
Oil - 60 milliliters
Eggplant - 500 grams
Yogurt - 210 grams
Gram flour - 2 teaspoons
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Asafoetida - 1/8 teaspoon
Ginger - 1 teaspoon
Turmeric - 1/4 teaspoon
Coriander powder - 2 teaspoons
Fennel seeds powder - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Coriander - for garnishing

PREPARATION
1. Heat 60 milliliters oil in a pot, add 500 grams eggplant and shallow fry the eggplant pieces until it turns golden brown in colorand keep aside.
2. In a mixing bowl, add 210 grams yogurt, 2 teaspoons gram flour and mix well. Keep aside.
3. Heat 2 tablespoons oil in a pot, add 1/2 teaspoon cumin, 1/8 teaspoon asafoetida, 1 teaspoon ginger and saute for 2 - 3 minutes.
4. Add 1/4 teaspoon turmeric and stir well.
5. Now, add the yogurt mixture and mix it well. Cook for 3 - 5 minutes.
6. Then, add 2 teaspoons coriander powder, 1 teaspoon fennel seeds powder, 1 teaspoon red chili, 1 teaspoon salt and mix well.
7. Add the cooked eggplant pieces in it and mix it well. Cook for another 3 - 5 minutes.
8. Garnish with coriander.
9. Serve hot.

Kashmiri Khatte Baingan

Servings - 2 - 3

INGREDIENTS
Eggplant - 500 grams
Oil - for frying
Oil - 60 milliliters
Fennel seeds - 1 teaspoon
Nigella seeds - 1 teaspoon
Garlic - 1 teaspoon
Ginger - 1 1/2 tablespoons
Onions - 200 grams
Tomato - 200 grams
Green chili - 2 1/2 teaspoons
Salt - 1 1/2 teaspoons
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Alkanet Powder - 1/2 teaspoon
Tamarind pulp - 300 milliliters
Coriander - for garnishing

PREPARATION
1. Take 500 grams eggplant, make a cut horizontally and vertically in the center.
2. Heat sufficient oil in a skillet and fry until it turns dark brown in color.
3. Drain it on an absorbent paper. Keep aside.
4. Heat 60 milliliters oil in a pan, add 1 teaspoon fennel seeds, 1 teaspoon nigella seeds, 1 teaspoon garlic, 1 1/2 tablespoons ginger and saute for 2 - 3 minutes or until it turns golden brown in color.
5. Then, add 200 grams onions and fry till translucent.
6. Now, add 200 grams tomato, 2 1/2 teaspoons green chili and saute until it turns soft and pulpy.
7. Cook for 5 - 7 minutes on medium heat.
8. Add 1 1/2 teaspoons salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1/2 teaspoon alkanet powder and mix it well.
9. Cook or 3 - 5 minutes on medium heat.
10. Remove it from heat and transfer the mixture into a bowl.
11. Now, take the fried eggplant and stuff the eggplant with the prepared mixture.
12. Add the remaining mixture into the pan, add 300 milliliters tamarind pulp and mix it well.
13. Bring it to a boil.
14. Now, add the stuffed eggplant and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Garnish with coriander.
17. Serve hot.

Shahi Baingan Curry

Servings - 2 - 3

INGREDIENTS
Ghee - 2 teaspoons
Cashews - 15 grams
Raisins - 15 grams
Ghee - 2 teaspoons
Onions - 80 grams
Eggplant - 400 grams
Water
Ghee - 30 milliliters
Cumin - 1 teaspoon
Bya leaf - 1
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Green chili - 1 teaspoon
Onions - 110 grams
Tomato - 245 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Water - 600 milliliters
Garam masala - 1 teaspoon
Coriander - 2 tablespoons

PREPARATION
1. Heat 2 teaspoons ghee in a pan, add 15 grams cashews, 15 grams raisins and dry roast until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 2 teaspoons oil in a another pan, add 80 grams onions and fry till translucent or until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Take 400 grams eggplant and cut it into pieces.
6. Then, add them into a bowl filled with water.
7. Soak for 15 minutes.
8. Heat 30 milliliters ghee in a heavy skillet, add 1 teaspoon cumin, 1 bay leaf, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon green chili and stir for 2 - 3 minutes on medium heat.
9. Then, add 110 grams onions and fry till translucent or until it turns golden brown in color.
10. Now, add 245 grams tomato and saute until it turns soft and pulpy.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1/2 teaspoon turmeric and stir well.
13. Add 1 teaspoon red chili, 1 teaspoon salt, 2 teaspoons coriander powder, 1 teaspoon cumin powder and mix it well.
14. Cook for 3 - 5 minutes on medium heat.
15. Then, add the soaked eggplant and mix it well.
16. Now, add 600 milliliters water and mix it again.
17. Bring it to a boil.
18. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
19. Open the lid and give it a nice stir.
20. Add the roasted dry fruits, 1 teaspoon garam masala, fried onions and mix it well.
21. Again cover it with lid and cook for 2 - 3minutes on medium heat.
22. Open the lid and add 2 tablespoons coriander and mix it well.
23. Cook for another 3 - 5 minutes on medium heat.
24. Garnish with coriander.
25. Serve hot with roti.

Stuffed Baingan

Servings - 2 - 3

INGREDIENTS
Eggplant - 400 grams
Green chili - 1 teaspoon
Garlic paste - 2 tablespoons
Ginger paste - 2 tablespoons
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Salt - 2 teaspoons
Garam masala - 1 teaspoon
Coriander - 1 teaspoon
Fennel seeds - 2 teaspoons
Oil - 2 tablespoons
Cumin - 1 teaspoon
Curry leaves - 10
Onions - 175 grams
Tomato - 175 grams

PREPARATION
1. Slit the eggplant in the centre and keep aside.
2. Take bowl, add 1 teaspoon green chili, 2 tablespoons garlic paste, 2 tablespoons ginger paste, 1 teaspoon red chili, 1/2 teaspoon turmeric, 2 teaspoons salt, 1 teaspoon garam masala, 1 teaspoon coriander, 2 teaspoons fennel seeds and mix well to combine.
3. Stuffed the eggplant with spice powder mixture evenly. Keep all the stuffed eggplant aside.
4. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin, 10 curry leaves and stir well.
5. Add 175 grams onions and fry till translucent.
6. Now, add 175 grams tomato and saute for few minutes.
7. Add the remaining spice powder mixture and the stuffed eggplant in it.
8. Mix it well and turn around a few times on high heat.
9. Cover it with a lid and cook for 10 - 15 minutes.
10. Serve hot.

Baghara Baingan

Servings - 3 - 4

INGREDIENTS
Eggplant - 250 grams
Oil - for frying
Oil - 2 teaspoons
Fenugreek seeds - 1/4 teaspoon
Cumin - 1 teaspoon
Coriander seeds - 1 teaspoon
Peanuts - 2 tablespoons
Sesame seeds - 1 tablespoon
Poppy seeds - 1 teaspoon
Shredded coconut - 50 grams
Oil - 1 tablespoon
Bay leaf - 2
Mustard seeds - 1 teaspoon
Green chili - 3
Curry leaves - 10
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Onion paste - 130 grams
Tomato puree - 130 grams
Turmeric - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Red chili - 3/4 teaspoon
Salt - 1 teaspoon
Tamarind pulp - 60 grams
Water - 220 milliliters
Coriander - for garnishing

PREPARATION
1. Slit 250 grams eggplant and deep fry over high heat, till glossy and a little tender.
2. Heat 2 teaspoons oil, add 1/4 teaspoon fenugreek seeds, 1 teaspoon cumin, 1 teaspoon coriander seeds and stir well.
3. Add 2 tablespoons peanuts and roast them till golden brown.
4. Now, add 1 tablespoon sesame seeds, 1 teaspoon poppy seeds, 50 grams shredded coconut and stir for another 2 minutes. Allow it to cool.
5. Transfer this mixture into blender and blend it into a slightly coarse paste. Set aside.
6. Heat 1 tablespoon oil in a pot, add 2 bay leaf, 1 teaspoon mustard seeds, 3 green chili, 10 curry leaves and stir well.
7. Add 1 teaspoon ginger paste, 1 teaspoon garlic paste and saute for 2 - 3 minutes.
8. Add 130 grams onion paste and saute till the raw smell goes off.
9. Now, add 130 grams tomato puree and cook till the gravy thickens.
10. Add the blended mixture in it and mix well.
11. Then, add 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 3/4 teaspoon red chili, 1 teaspoon salt and mix it well.
12. Add 60 grams tamarind pulp, 220 milliters water and mix well.
13. Now, add the fried eggplant and mix it well.
14. Cover it with lid and cook for 10 minutes.
15. Garnish with coriander.
16. Serve.

Baingan Ki Sabzi

Servings - 2 - 3

INGREDIENTS
Oil - 45 milliliters
Mustards seeds - 1 teaspoon
White lentils - 1 teaspoon
Split bengal gram - 1 teaspoon
Curry leaves - 8 - 10
Onions - 115 grams
Green chili - 2
Turmeric - 1/4 teaspoon
Tomato - 100 grams
Salt - 1 teaspoon
Eggplant - 350 grams
Coriander - for garnishing

PREPARATION
1. Heat 45 milliliters oil in a heavy pot, add 1 teaspoon mustard seeds, 1 teaspoon split bengal gram, 8 - 10 curry leaves and saute for 2 - 3 minutes.
2. Add 115 grams onions and fry till translucent.
3. Then, add 2 green chili and stir well.
4. Now, add 1/4 teaspoon turmeric and stir again.
5. Add 100 grams tomato and saute till it turns soft and pulpy.
6. Add 1 teaspoon salt and mix it well.
7. Now, add 350 grams eggplant and mix it well.
8. Cover it with lid and cook for 15 minutes or till the eggplants turns soft.
9. Open the lid and stir well.
10. Garnish with coriander.
11. Serve hot with roti.