Baghare Baingan

If you haven’t tried “Baghare Baingan” for a deliciously spicy eggplant curry, then you have tried nothing.

INGREDIENTS:

• 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

COOKING INSTRUCTIONS:

• 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.