Baghare Baingan

Baghare Baingan is a popular Hyderabadi dish made with baby eggplants cooked in a rich and flavorful peanut and sesame seed gravy.

Ingredients - Serves 4

Wash the baby eggplants and make a cross-shaped slit on each one without cutting them into halves.
Heat 2 tablespoons of oil in a pan and fry the baby eggplants until they turn slightly brown. Remove and set aside.
In the same pan, add the remaining oil and add the chopped onions. Saute until golden brown.
In a separate pan, dry roast the peanuts, sesame seeds, and grated dry coconut until they turn golden brown. Allow them to cool and then grind them into a fine paste.
Add ginger-garlic paste to the sauteed onions and cook for a minute.
Add the ground peanut-sesame-coconut paste to the pan and mix well.
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes.
Add tamarind pulp and water. Mix well and bring the gravy to a boil.
Add the fried baby eggplants to the gravy and simmer for 10-15 minutes, or until the eggplants are cooked through.
Garnish with fresh coriander leaves and serve hot with rice or roti.