Bagara Baigan

by thecurrytheory

Here is a fantastic recipe for some mouth-watering baby eggplant gravy. It tastes as good as it looks. This is a simple gravy made with roasted peanuts, tomatoes, and onions. It cannot get simple than this. It is super popular in the south of India. It is mainly a side dish with a delicious plate of Biryani.

Let’s get to the recipe right away.

Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 10-12 baby eggplant washed and cut in half
  • 4 tablespoons of oil
  • 1 medium onion roughly chopped
  • 1 plum tomato roughly chopped
  • 1/3 cup of roasted peanuts
  • 1 tablespoon roasted cumin powder
  • 1 tablespoon ginger garlic cilantro paste (OR ginger garlic paste)
  • 1 tablespoon each of( turmeric powder, red chili powder, coriander powder, and salt)
  • 1 cup warm water.
  • Garnish with 1 teaspoon olive oil and cilantro.


  1. Gravy: In a food processor, combine chopped onions, tomatoes, and peanuts to form a smooth gravy. Set it aside.
  2. Marinating eggplants: In a bowl, mix 2 teaspoons each of coriander powder, salt, turmeric powder, and red chili powder and apply the mixture to the baby eggplants to marinate, set it aside.
  3. In a large skillet, heat 2 tablespoons of oil and roast the baby eggplants on a medium flame for 5-7 mins or until golden brown. Remove them and set them aside.
  4. In the same skillet heat the remaining 2 tablespoons of oil. Pour the gravy in the hot skillet and let it cook for 3 mins covered.
  5. Then add the roasted cumin powder, ginger garlic cilantro paste, and stir well.
  6. Add the roasted eggplants into the skillet, cover, and cook for 2 mins
  7. For thinner gravy, add one cup of warm water to the skillet.
  8. Cover and cook for 10-15 minutes on medium to low flame.
  9. lastly, garnish with chopped cilantro
  10. Enjoy with some Roti, Naan, Rice, or Biryani.


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