Baghare Baingan

Ingredients

Baby eggplants

500 grams, washed and slit

Oil

4 tablespoons, divided

Onion

1 large, finely chopped

Ginger-garlic paste

1 tablespoon

Fresh coriander leaves

2 tablespoons, chopped (for garnish)

Tamarind pulp

2 tablespoons, soaked in water

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Red chili powder

1 teaspoon (adjust to taste)

Turmeric powder

1/2 teaspoon

Green chilies

2, slit lengthwise

Salt

to taste

Water

1 cup (adjust as needed)

Dry coconut

2 tablespoons, grated

Sesame seeds

2 tablespoons

Peanuts

2 tablespoons

Instructions

1. Wash the baby eggplants and make a cross-shaped slit on each one without cutting them into halves.
2. Heat 2 tablespoons of oil in a pan over medium heat. Fry the baby eggplants until they turn slightly brown, about 5-7 minutes. Remove and set aside.
3. In the same pan, add the remaining 2 tablespoons of oil. Add the chopped onions and sauté until golden brown, about 8-10 minutes.
4. In a separate pan, dry roast the peanuts, sesame seeds, and grated dry coconut over low heat until they turn golden brown, stirring frequently to avoid burning. Allow them to cool, then grind them into a fine paste using a little water if necessary.
5. Add the ginger-garlic paste to the sautéed onions and cook for 1 minute until fragrant.
6. Stir in the ground peanut-sesame-coconut paste and mix well with the onions.
7. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes, letting the spices bloom.
8. Pour in the tamarind pulp mixed with 1 cup of water. Stir well and bring the gravy to a boil.
9. Carefully add the fried baby eggplants to the gravy, making sure they are submerged. Lower the heat and simmer for 10-15 minutes, or until the eggplants are tender and cooked through.
10. Garnish with fresh coriander leaves before serving. Enjoy hot with steamed rice or soft roti.