Bagare Baingan

About Bagare Baingan

Ingredients

• Small eggplants (baingan), slit 8
• Medium onion, thinly sliced 1
• Split Bengal gram (chana dal) 3 tsps
• Cauliflower, grated 3 tsps
• Ginger, cut into thin strips 1 inch
• Garlic, finely chopped 1½ tsps
• Green chillies, slit 1 to 2
• Sesame seeds (til) 1 tbsp
• Sunflower oil 1 tbsp
• Mustard seeds 1 tsp
• Fenugreek seeds (methi dana) 1 tsp
• Curry leaves 15 to 20
• Salt to taste
• Onion seeds (kalonji) 1 tsp
• Coriander powder 1 tsp
• Garam masala powder 1 tsp
• Turmeric powder ½ tsp
• Tamarind pulp ¼ cup
• Fresh coriander leaves, chopped 1 tbsp

How to Make Bagare Baingan (Stepwise Photos)

Method

1. Dry roast onion, split Bengal grams, cauliflower, ginger, garlic, green chilies and sesame seeds in a non-stick pan on low heat till browned and fragrant. Set aside to cool.
2. Heat oil in another separate non-stick pan, add mustard seeds, fenugreek seeds and curry leaves and saute till seeds splutter. Add eggplants, mix and saute.
3. Add salt, onion seeds, coriander powder, garam masala powder and turmeric powder and toss.
4. Add ½ cup water, mix, cover and cook till eggplants are almost done
5. Transfer the roasted mixture into a grinder jar and grind to a paste with ½ cup water.
6. Add this paste to the eggplant mixture and mix well.
7. Add tamarind pulp, mix and cook till eggplants are done.
8. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps