Baghare Baingan

Baghare Baingan

Baby Eggplants tempered in rich & creamy sauce of roasted Peanuts & Coconut

Ingredients

  • 10 Baby Purple Brinjals / Eggplants, stem intact and + incision on base.
  • 2 Onions, thinly sliced
  • 1/2 cup Peanuts
  • 1/4 cup dry coconut, grated
  • 1/2 tablespoon Jaggery
  • 1 teaspoon Amchur / Dry Mango Powder
  • 3/4 teaspoon Turmeric Powder
  • 2 tablespoons Oil
  • Salt to taste
  • 1 1/2 tablespoons White Sesame Seeds
  • 1/2 tablespoon White Poppy Seeds
  • 1 tablespoon Coriander Seeds
  • 2 teaspoons Red Chilli Powder

For tempering

  • 1 1/2 tablespoons Oil
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Mustard Seeds
  • Curry Leaves
  • 1/4 teaspoon Asafoetida
  • 1 teaspoon Methi / Fenugreek Seeds
  • 2 Dry Red Chillies
  • 1 tablespoon Ginger-Garlic Paste

Instructions

  1. Oil roast onions, coriander seeds, sesame seeds, poppy seeds, coconut, peanuts. Grind together along with chilli powder, turmeric powder, jaggery and amchur. Add little water.
  2. Heat oil. Shallow fry eggplants till skin is crispy. Add water, cover and cook till tender.
  3. Heat oil. Splutter mustard seeds, cumin seeds, methi, dry red chillies, curry leaves and hing. Fry ginger garlic paste till oil separates.
  4. Fry peanut coconut paste. Cook covered for 2 minutes.
  5. Stir. Add water to adjust gravy consistency. Add salt. Bring to oil. Drop eggplants in gravy. Cook for 10 minutes till eggplants are coated and cooked.
  6. Serve Baghare Baingan hot with rice.

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