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