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Begare Baingan

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Begare Baingan
  • Chef:
  • Recipe Servings: 4
  • Cook Time:
  • Brinjal chunks tossed leisurely in a host of spices, pepped up with the tang of tamarind. Garnish generously with coriander and lemon to add to the freshness.


  • 8 pieces eggplant, diced (Kashmiri baingan, long and thin)
  • 2 Tbsp red chilli, crushed
  • 1 Tbsp cumin seeds
  • 1 tsp carom seeds (ajwain)
  • 1 tsp fennel seeds (saunf)
  • 1 Tbsp turmeric powder
  • 2 Tbsp salt or to taste
  • 4 green chillies, chopped
  • 1 Tbsp ginger, chopped
  • 2 onions, chopped
  • 1 Tbsp ginger paste
  • 1 Tbsp garlic paste
  • 1 small cup desi ghee
  • 2 Tbsp tamarind paste
  • 1 bunch green coriander
  • 1/2 bunch mint leaves
  • 2 Tbsp lemon juice

  • For Garnish:
  • Green chilli
  • Green coriander
  • Lemon slice


  1. Toss diced eggplant and add all the spices. Add chopped green chillies and ginger.
  2. Take another pan, saute onion with ginger paste and garlic paste in desi ghee.
  3. Add eggplants into it. Mix well.
  4. Add tamarind paste mixed with little water, fresh coriander and mint and cook for 10 minutes.
  5. After cooking, squeeze some lemon juice and garnish with green chilli, green coriander and lemon slice.
Key Ingredients: brinjal, carom seeds, fennel, turmeric, salt, ginger. green chillies, garlic, red chilli, clarified butter, onion, tamarind, coriander leaves, mint, lemon