Baghare Baingan (Eggplant)
Baghare Baingan (Eggplant)
Popular, rich, and tangy Hyderabadi eggplant curry
Ingredients
- 1.5 tb Italian Eggplant about 5
- 2 tbsp Coconut Oil
- 2 spring Curry Leaves (~20)
- 2 cups Diced Onions One large
- 2 tsp Ginger paste
- 2 tsp Garlic Paste
- 1 tbsp Tamarind Paste
- 1½ tbsp Peanut Butter Creamy
- 2 tbsp Cilantro Optional for garnish
For Roasting
- 6 tbsp Dry Coconut Flakes
- 2 tbsp White Sesame Seeds
Spices
- 1 tsp Cumin Seeds
- ½ tsp Mustard Seeds
- ½ tsp Salt
- 1½ tsp Garam Masala (all spice)
- 1½ tsp Coriander Powder
- 1½ tsp Kashmiri Chili Powder
- ¼ tsp Turmeric
Instructions
- Separate out all the ingredients
Baking Eggplant
- Pre-Heat oven to 390
- Slice the eggplant up to the stem but not cutting it fully into 6 sections
- Lightly salt the inside of the eggplant and leave for 20 mins
- Lightly oil the inside and outside of the eggplant and place on a barking tray with a grate or parchment paper
- Bake the eggplant for 30 mins
Coconut and Sesame Paste
- Place the coconut and sesame seeds on a foil lined oven toaster tray
- Bake in the over toaster for 2 min. Careful not to burn it
- Let it cool and place in a spice grinder
- Grind until it becomes a coarse paste
Marking the Baghare Baingan
- Mix the tamarind paste in 2 cups of water
- In a pot heat the coconut oil and add the cumin seeds and mustard seeds and curry leaves. Fry for 30 seconds
- Add the diced onions. Fry on medium high for 5-8 mins
- Add the garlic ginger paste. Fry for 2 mins
- Add ½ cup water, the coconut sesame paste and peanut butter. Mix well
- Add all the spices. Mix well
- Add the tamarind water, mix and let simmer for 5 mins
- Add the baked eggplant. Mix and let simmer for 20 mins
- Baghare Baingan is ready. Add salt if needed. Garnish with cilantro
