Aaj banai apni favourite Sabzi | Bagara Baigan Recipe | Bhagarey Began | Bagarey Baigan

peanut

🥗Healthier: almond

💰Cheaper: sunflower seeds

Sunflower seeds provide a nutty flavor at a lower cost.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: pumpkin seeds

Pumpkin seeds offer a similar crunch and flavor.

coconut

🥗Healthier: Greek yogurt

💰Cheaper: dried coconut flakes

Dried coconut flakes are a more affordable option.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute.

Start by dry roasting 1/2 teaspoon fenugreek seeds, 4-5 whole dry red chilies, 1 teaspoon cumin seeds, 5-6 almonds, 2 tablespoons coconut powder, and 1 teaspoon sesame seeds in a pan.

Once roasted, set them aside to cool, then blend with a little water to make a thick paste.

Prepare the brinjals by trimming the tops and making cuts on the sides, ensuring not to remove the tops completely.

Stuff the prepared paste into the brinjals, ensuring they are well filled.

Heat oil in a pan and fry the stuffed brinjals until they are soft, covering them with a lid for about 4-5 minutes.

While the brinjals are frying, chop 1 large onion and fry it in the same oil until it turns light pink and soft.

Add 2 medium chopped tomatoes and 2 chopped green chilies to the onions and fry until the tomatoes are soft.

If the mixture sticks, add a little water to prevent burning.

Add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, and salt to taste, mixing well.

Incorporate the remaining paste into the mixture along with 2 tablespoons of yogurt, ensuring the flame is low to prevent the yogurt from curdling.

Add 1 teaspoon ginger-garlic paste and mix well, cooking until the oil separates from the masala.

Once the masala is well cooked, add the stuffed brinjals and a little water to avoid sticking, cover, and cook until the brinjals are soft, about 10-12 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens