Baghare Baingan

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

Eggplant with peanuts and sesame seeds

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

Asia
India
Telangana: Hyderabad
Main course
Gluten-free
Vegan

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