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5 from 1 vote

Baghare Baingan ~ Fried Eggplants in Peanut-Coconut Sauce

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -6
Author Rafeeda


  • 1/4 cup peanuts
  • 1 tbsp sesame seeds
  • 1/2 coriander seeds
  • 1/4 cup grated coconut
  • 2 tbsp oil
  • 1 small onion sliced
  • 1/2 tsp red chilli powder
  • Salt to taste
  • 1/4 tsp turmeric powder
  • 6 small aubergines
  • 1 tsp ghee
  • 1/2 tsp cumin powder
  • 2 dry red chillies
  • 1 tbsp ginger garlic paste


  • Heat a skillet. Toast the peanuts till lightly browned. Empty into a bowl.
  • In the same skillet, toast the sesame and coriander seeds till fragrant. Add it to the peanuts.
  • Add the coconut and toast till it becomes light brown. Add into the bowl.
  • Add 1 tbsp of the oil and fry the onions till golden brown. Allow it to cool.
  • Now add the onion along with the oil and all the toasted ingredients into a grinder jar. Add a sprinkle of water and grind to a course paste. Add more water if necessary.
  • Wash and clean the eggplants. Slit the eggplants into a plus sign till just the end, do not cut through the skin.
  • Heat a skillet with the remaining oil and toss the aubergines till slightly blistered and cooked, around 15 minutes. Drain and set aside.
  • In the same skillet, heat the ghee and fry the cumin seeds. Add the dry chillies and ginger garlic paste and cook till the raw smell is gone.
  • Add the ground paste and cook for a couple of minutes. Add some water to make the sauce thick, preferable the water used to shake the jar.
  • Add the aubergines back and keep on low flame, stirring occassionally, for around 5 minutes to absorb the flavors.
  • Serve hot as side for biriyanis, with rice and curry, or with chapathis.