Brinjals – 2 large or 8 small
Tomatoes – 4 (half finely chopped)
White sesame seeds – 2 tbsp
Peanuts – 2 tbsp
Grated coconut – 3 tbsp
Fennel Seeds – 1 tbsp
Poppy Seeds – 1 tbsp
Onion – 2 chopped fine
Ginger – 1 Medium piece
Garlic – 6 -8 pods
Turmeric powder 1 tsp
Cumin seeds – 1 tbsp
Coriander powder – 1 tbsp
Mustard Seeds – 1 tbsp
Red chilli powder – 1 ½ tbsp.
Subji Masala – 1 1/2 tbsp
Ghee/Oil – 4-5 tbsp
Salt to taste
Curry Leaves – 1 sprig
Coriander leaves – 1 bunch chopped finely for garnish


In a Kadai, dry roast the peanuts and sesame seeds together with grated coconut. Set aside to cool.

In a mixie grind together with Garlic, Ginger, poppy seeds, fennel seeds and half the tomatoes into a fine paste.

In a cooker, heat ghee/oil and once hot add the cumin seeds, mustard seeds and let it splutter.  Then add the onions and finely chopped tomatoes and saute till the tomatoes become mushy.

Add the brinjals and then add the ground paste and fry for a few minutes.

To this, add turmeric powder, chilli powder, coriander powder, subji masala and salt. Mix well and fry for few more minutes.  Add two cups of water.

Now close the  lid cook closed for 1 whistle.

Garnish with fresh coriander leaves.

Yummy Bagara baingan is ready to taste !!

Note: In the traditional version tamarind is used instead of tomatoes. As I am not a big fan of tamarind, I have used tomatoes.