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We hope you got benefit from reading it, now let’s go back to baghare baingan recipe. To cook baghare baingan you only need 27 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to cook Baghare Baingan:

1. Use small purple brinjals
2. Get baby potatoes
3. Provide red chilli powder
4. Provide garlic powder
5. Take Salt
6. Take Oil to fry
7. You need Masala gravy:
8. Use white sesame seeds
9. Prepare coconut powder
10. Provide almond powder
11. Take thick Yoghurt
12. Prepare ginger-garlic paste
13. Provide green chilli paste
14. Use red chilli powder
15. Prepare turmeric powder
16. Provide coriander powder
17. Take chaat masala
18. You need thick tomato paste
19. You need mustard seeds
20. Take cumin seeds
21. Get hing (asafoedita)
22. Use curry leaves
23. Prepare whole green chilies
24. Provide Olive oil
25. You need water
26. Get Salt
27. Take chopped coriander leaves for garnish

Instructions to make Baghare Baingan:

1. Wash and pat dry the brinjals and potatoes. Make four slits in them without cutting through and through.
2. Mix red chilli powder, garlic powder, and salt. Rub this mixture well in to the slits.
3. Heat a fry pan and fry the brinjals and potatoes till they are cooked (tender).
4. Remove them to a plate covered with paper towels to drain excess oil.
5. Dry roast sesame seeds, coconut powder, and almond powder till lightly browned. Stir constantly to prevent charring. Cool it thoroughly.
6. Grind this mixture along with yogurt and little water to a smooth puree. Keep aside. - Combine ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, green chilli paste and salt in a small bowl. Add little water and dissolve all the powders to make thick paste.
7. Heat oil in nonstick kadhai/pan. Add mustard seeds. Once they pop, add cumin seeds, hing, curry leaves, and green chilies.
8. Add the prepared paste and sauté. Cook till raw flavors of ginger and garlic disappear and masala leaves pan.
9. Add the tomato paste and mix well to blend in.
10. Lower the gas flame and add the yogurt puree and stir well.
11. Add water, stir well to mix, and cover with lid to bring the gravy to a simmer.
12. Cook till oil floats. Remove lid and add the brinjals and potatoes to the gravy. Cover with lid again and simmer for another 5 minutes to infuse flavors in them.
13. Add chaat masala and give it a stir.
14. Remove to a serving dish and garnish with coriander leaves and serve with rice rotis (Bhakri) or steamed rice or naan.

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