Begare baingan

Name: Begare baingan (Spiced eggplant with tamarind)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Pakistani
Ingredients: 1 tablespoon cumin seeds; 2 tablespoons crushed dried red chillies; 2 tablespoons salt, or to taste; ½ teaspoon fennel seeds; 1 tablespoon ground turmeric; ½ teaspoon ajwain seeds; sliced Indian green chillies; coriander (cilantro) sprigs; lemon slices; 1 tablespoon chopped fresh ginger; 1 bunch coriander (cilantro), chopped; 1 tablespoon Ginger garlic paste; 2 tablespoons virgin coconut oil; 2 onions, chopped; 8 long, thin eggplants (aubergines); 4 Indian green chillies, chopped; 2 tablespoons lemon juice; ½ bunch mint, leaves picked; 1 tablespoon fresh Garlic paste; 2 tablespoons tamarind paste, tamarind pureé or Tamarind chutney, mixed with a little water

Spiced eggplant with tamarind

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

I love the creamy texture of eggplant; it is such a flavour magnet. This is a very simple dish, with a twist of sourness from the tamarind. Serve with rice or roti, or as a condiment for other dishes.

Ingredients

8 long, thin eggplants (aubergines)
2 tablespoons crushed dried red chillies
1

Asia
Pakistan
Side dish
Main course
Condiment
Spicy
Vegan
Gluten-free

Method

Leaving the skin on, cut the eggplant into 2.5 cm (1 inch) chunks. Place in a bowl and sprinkle with the spices and salt. Toss to coat the eggplant with the spices. Mix the chopped green chilli and ginger through and set aside.

Heat the coconut oil in a heavy-based saucepan over medium heat. Add the onion, along with the ginger garlic paste and garlic paste. Cook, stirring, for 2–3 minu