Bagara Bhaingan is a favourite in my husband's family. Bhaingan is Eggplant or Aubergine. This original recipe hails from Hyderabad and the version made in Bangalore includes some tomato puree in the gravy. This recipe does not use tomato but you can certainly add it!
|Unsalted peanuts||1/4 Cup (4 tbs)|
|Coriander seeds||1 Tablespoon|
|Sesame seeds||2 Teaspoon|
|Poppy seeds||2 Teaspoon|
|Grated coconut||2 Tablespoon|
|Water||2 3/4 Cup (44 tbs) , divided (in total)|
|Oil||1/2 Cup (8 tbs) (for frying)|
|Peanut oil||1/2 Cup (8 tbs)|
|Diced onion||1/2 Cup (8 tbs)|
|Mustard seeds||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Curry leaves||1 Tablespoon|
|Ginger paste||1 Teaspoon|
|Garlic paste||1 Teaspoon|
|Red chilli powder||1 Teaspoon|
|Coriander powder||1 Teaspoon|
|Turmeric powder||1/2 Teaspoon|
|Tamarind paste||1/4 Cup (4 tbs)|
1. Prepare the Eggplants by cutting them in quarters about 3/4 of the way making sure they are still intact at the top.
2. In a hot pan roast the peanuts, 2 of the 3 chillies, coriander, sesame & poppy seeds. Also add the coconut.
3. Blend to a smooth paste adding a little water.
4. Fry the Eggplants in oil till they are blistered all over and keep aside.
5. Remove the frying oil and add the peanut oil and fry the onion, curry leaves, ginger and garlic paste.
6. Add all the powder spices and mix.
7. Add the tamarind paste and 1/2 a cup of water and bring to the boil.
8. Add the peanut and coconut paste and the rest of the water
9. Add the Eggplants back in cover and cook for about 10 - 15 mins.
10. Serve and enjoy!