Name: Baghare Baingan
Yield: Serves 4
Cuisine: Indian
Ingredients: Pinch of fenugreek seeds; ¼ teaspoon kalonji (nigella; see Note); ¼ teaspoon fennel seeds; ¼ teaspoon cumin seeds; ½ teaspoon black mustard seeds; 1 tablespoon dried grated coconut; ¾ teaspoon white poppy seeds; 2 tablespoons peanuts; 1½ tablespoons sesame seeds; 2 medium red onions, sliced; ¼ cup (50 ml) plus 1 quart (800 ml) vegetable oil; 9 ounces (250 grams) small purple eggplants; ¾ teaspoon table salt; ½ teaspoon ground roasted cumin; ½ teaspoon red chile powder; ½ teaspoon ground turmeric; 1½ teaspoons ground coriander; 1 tablespoon fresh garlic paste; 1 tablespoon fresh green chile paste; 10 to 12 fresh curry leaves; 1 tablespoon fresh ginger paste; 2 tablespoons tamarind pulp; ½ teaspoon grated cane jaggery

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This famous Hyderabadi dish features a delicate interplay of different nuts and seeds. I like to serve it at parties because even though it takes some effort to prepare, it is always well appreciated. The sweet and sour notes added at the end tickle the palate. Serve with any Indian bread.

Ingredients

9 ounces (250 grams) small purple eggplants
¼ cup (50

Method

Wash the eggplants and make deep slits (all the way through) along the length, taking care that the stem ends remain intact.
Place a nonstick wok over high heat and add 1 quart (800 ml