Bagara Baingan

Ingredients - Serves 4

• Curry leaves - a few
• Mustard seeds - 1/2 teaspoon
• Oil - 3 tablespoons
• Salt - to taste
• Red chilli powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Tamarind pulp - 2 tablespoons
• Ginger-garlic paste - 1 tablespoon
• Onions, finely chopped - 2
• Coconut, grated - 2 tablespoons
• Peanuts - 2 tablespoons
• Sesame seeds - 2 tablespoons
• Eggplants - 500 grams

Let's Get Started

1. Wash and slit the eggplants into four, keeping the stem intact. Soak them in salted water for 10 minutes to prevent discoloration.
2. Dry roast the sesame seeds, peanuts, and grated coconut separately until they turn golden brown. Let them cool and then grind them into a fine paste.
3. Heat oil in a pan, add mustard seeds and curry leaves. Once they splutter, add the chopped onions and sauté until they turn translucent.
4. Add the ginger-garlic paste and sauté until the raw smell disappears.
5. Add the ground paste, turmeric powder, red chilli powder, and salt. Cook until the oil separates from the masala.
6. Drain the eggplants and add them to the pan. Mix well to coat the eggplants with the masala.
7. Add tamarind pulp and a cup of water. Cover and cook on a low flame until the eggplants are soft and the gravy thickens.
8. Serve the Bagara Baingan hot with biryani, pulao or roti.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 250
• Fat: 15g
• Carbs: 20g
• Protein: 5g
• Sodium: 500mg
• Sugar: 10g