Bagare Baigan

Serves 6
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Directions

  1. 1Roast sesame seeds, poppy seeds, peanuts, half of the onion sliced, and dried coconut; let cool and grind into a paste.
  2. 2Soak eggplants in water with 2 tsp salt for 10 minutes to remove bitterness, then drain and slice from the bottom.
  3. 3Heat 1/2 cup oil in a deep pan and fry eggplants until softened, then set aside.
  4. 4In the same pan, add nigella seeds, cumin, mustard, fenugreek, and curry leaves; once sputtering, add the remaining half sliced onion.
  5. 5Add ginger garlic paste and sauté.
  6. 6Mix in the ground spice paste.
  7. 7Add tamarind pulp, red chilli powder, salt, and turmeric, and roast on medium-low heat until the oil separates.
  8. 8Add the fried eggplants, 1/2 cup water, additional curry leaves, 2 slit green chilies, and a handful of cilantro.
  9. 9Add tomatoes with slits to the pan, then cover and cook until vegetables are soft.

Ingredients

  • 6 whole small eggplant
  • 1/2 cup oil
  • 3-4 whole small tomato
  • 1 small onion
  • 10 whole curry leaves
  • 4 whole green chilli
  • 1/4 cup sesame seeds
  • 1/4 cup peanuts
  • 1/8 cup poppy seeds
  • 1/2 cup dried coconut
  • 3/4 tsp mustard seeds
  • 3/4 tsp nigella seeds
  • 3/4 tsp fenugreek seeds
  • 3/4 tsp cumin seeds
  • 1 tbsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • salt (optional)
  • 1/2 cup tamarind pulp
  • red chilli powder (optional)
  • cilantro (optional)

Equipment

potdeep pangrinder

Tips

  • You can use less than 1/2 cup oil if you prefer.