Bagara Baingan

Bagara baingan is a scrumptious curry dish popular in Hyderabad, India and other states. The combination of peanuts, sesame seeds, and coconut come together and impart a rich, nutty flavor in the dish. The eggplant is traditionally deep-fried but shallow frying works just as well. The vegetable is then simmered in a spicy, tangy, and creamy gravy.

BAGARA BAINGAN: EGGPLANT CURRY [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 10-12 small eggplants, washed and quartered keeping the stems intact
• 2 medium tomatoes, chopped into big cubes
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 2 small onions, finely chopped
• 3-4 tablespoons tamarind paste
• 1/2 tablespoon red chili pepper
• 1/4 teaspoon turmeric
• 1 teaspoon ginger garlic paste
• 1/4 cup cilantro leaves
• 1/4 teaspoon garam masala
• Salt, to taste
• 1/2 cup each of peanuts, sesame seeds, and dry grated coconut

PREPARATION

1. Dry roast the peanuts and sesame seeds seperately and let them cool. Grind it together with grated coconut into a fine paste. Keep aside.
2. Heat 2 tablespoons oil in a wide pan. Add the eggplanr and cook on low heat covered for a couple minutes. Remove and keep them aside.
3. Add 2 more tablespoons oil to the pan. Add mustard seeds, cumin, and fenugreek.
4. Once they sputter, add chopped onions.
5. When the onions are almost soft and translucent, add ginger garlic paste and sauté for a few seconds.
6. Add the ground masala and fry for 2 minutes.
7. Add tamarind paste, salt, turmeric, and red chili powder. Fry for 2 minutes.
8. Add a cup of water.
9. Add sautéed eggplant and tomato. Mix well with gravy. Reduce heat, cover with lid, and cook.
10. Stir whenever needed until eggplants are well cooked. You can see oil at top when gravy is cooked. Add garam masala powder and cook for a minute.
11. Turn off the heat and add chopped cilantro.

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