If you haven’t tried “Baghare Baingan” for a deliciously spicy eggplant curry, then you have tried nothing.
- Eggplant 1 kg (slit four times lengthwise, keeping the stalk intact)
- Onion paste of 4 onions (golden brown the onion and grind them into a paste)
- Ginger garlic paste 1 tbsp
- Peanuts 2 tbsp (roasted, ground)
- Tomato puree ½ kg
- Tomato paste 1 tbsp
- Tamarind pulp 4 tbsp
Vinegar 2 tbsp (optional)
- Salt to taste
- For Paste (Grind)
- Red chili to taste
- Sesame seeds 1 tbsp
- Cumin seeds 1 tsp
- Coconut 2 tbsp (desiccated)
- Fenugreek seeds 1 tsp
- Mustard seeds 1 tsp
- Cumin seed 1 tsp
- For Tempering
- Shehroz Cooking Oil 2 cups
- Curry leaves few
- Mustard seeds ½ tsp
- Nigella seeds ½ tsp
- Black pepper 10
- Heat Shehroz Cooking oil in a large pan, add all the ingredients for tempering and allow them to sputter.
- Add in onion paste and ginger garlic paste. Stir fry for a minute.
- Now add all the dry spices, peanut paste, ground spice paste, tomato paste and tomato puree.
- Stir fry the curry till oil starts to float nicely.
- Add the eggplant, stir fry for a minute and add salt.
- Stir fry for some more time and add tamarind pulp.
- Add two cups of water, cover and cook on low flame, till the eggplant is soft and the oil floats.
- Taste the baghare baingan and add in vinegar if you like it more sour.
- Simmer for few minutes and turn off the flame.
- Serve with a cool raita and boiled rice.