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Bagara Baingan


  • Cut a few slices in each eggplant with a small sharp knife.
  • Then heat a little oil in a heavy-bottomed pan and fry the eggplant until golden brown all over. Remove and set aside. 
  • Add a little fresh oil to the pan, if needed, and gently saute the onion until golden.  Then add the ginger and garlic with the coriander and sesame seeds, the turmeric, green chillies and chilli powder. Mix well and cook to toast the spices. Add the tamarind and sugar with 15 gm coconut, the coconut milk and salt. Mix well and briefly cook.
  • Return the eggplant to the pan, toss to coat well and cook for about 5 mins until the eggplant is ready. Then add a sprinkling of sesame oil, stir and set aside.
  • Heat a little oil in a non-stick pan and very gently cook the mustard seeds until they begin to crackle, being careful not to burn.  Then add the curry leaves and briefly toss, before mixing with the eggplant and a little more coconut to taste.
  • Serve as an accompaniment a simple meat or fish dish.
  • Davinder Bedi - Bedi's Restaurant in South Melbourne


  • 6 Japanese eggplant
  • vegetable oil
  • 1 onion, chopped
  • 5 gm chopped fresh ginger
  • 5 gm chopped garlic
  • 5 gm coriander seeds
  • 5 gm sesame seeds
  • ¼ tspn turmeric
  • 1-2 green chillies, sliced on the diagonal
  • ½ tspn chilli powder
  • 30 gm tamarind pulp
  • 5 gm shaved jagerry (or raw sugar)
  • 15+ gm freshly grated (or desiccated) coconut
  • 75 ml coconut milk
  • a pinch of sea salt sesame oil
  • ¼ tspn mustard seeds
  • 12 curry leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm