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6 servings
Bagara Baingan
  • 65 Grams
    Maggi Bhuna Masala - Gravy (1 pack)
  • 45 Grams
    Maggi Coconut Milk Powder (3 tablespoons)
  • 19 Grams
    Tamarind, Pulp (Tamarindus Indica) (1 tablespoon)
  • 1 Cup
    Bottled Water (Warm)
  • 3 Units
    Eggplant
  • 1/2 Teaspoonful
    Chili Powder
  • 1 Teaspoonful
    Coriander Seed (Coriander Powder)
  • 1/2 Teaspoonful
    Turmeric Powder (Curcuma Domestica)
  • 9 Teaspoons
    Coriander Leaves (Coriandrum Sativum) (Chopped)
  • 1 Teaspoonful
    Cumin Seeds (Cuminum Cyminum) (Cumin powder)
  • 1/2 Teaspoonful
    Mustard Seeds (Brassica Nigra)
  • 1 Teaspoonful
    Sunflower Oil
  • 1 Teaspoonful
    Curry Leaves (Murraya Koenigii) (Use 10-12 curry leaves)
  • Step 1
    Slit the brinjals into four without removing the stem and keep in water to avoid blackening.
  • Step 2
    Heat the oil in a karahi, add the mustard seeds and when they splutter add the curry leaves and MAGGI Bhuna Masala for Gravy Dishes and sauté for a minute.
  • Step 3
    Add the roasted cumin powder, turmeric powder, red chilli powder & coriander powder and fry for a minute. Add the slit brinjals, mix well and cover and cook on low flame till brinjals are done.
  • Step 4
    Add the tamarind pulp and MAGGI Coconut Milk powder dissolved in 1 cup warm water. Bring to a boil and simmer for 10 minutes.
  • Step 5
    Serve hot garnished with coriander leaves.

Nutrition Information

867.3 kj

207.29 kcal

  • Total Carbs (g)

    19.48 g

  • Proteins (g)

    3.68 g

  • Total fats (g)

    7.49 g

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