Baghare Baingan
Stuffes eggplants in a creamy, sweet-tangy-spicy sauce
Ingredients
For the masala paste
- 2 tbsp copra or dried coconut, grated
- 3 tsp white sesame seeds
- 1½ tbsp raw peanuts
- 2 tsp poppy seeds
- 2 tsp cumin seeds
- 2½ tsp coriander seeds
- ½ tsp mustard seeds
- ¼ tsp fenugreek seeds
- ½ tbsp chilli powder (cayenne)
- 1 tsp turmeric powder
- 2 1-inch cinnamon sticks
- Salt
- 500 g small-medium eggplants, washed in salt water, dried and slit lengthwise, from the bottom, into quarters, leaving stem intact
- 1½ tbsp jaggery powder or crumbled
- 1¼ tsp garlic paste
- 1 tsp ginger paste
- 50 g onion, finely chopped
- 1¼ tbsp thick tamarind pulp
- 4 tbsp gingelly oil or any other vegetable oil
- Water as required
Instructions
- To make the masala paste, dry roast (on a low flame) the coconut, then add the peanuts, sesame seeds, coriander, cumin, fenugreek, mustard, poppy seeds and cinnamon, taking care not to burn them.
- Cool the roasted spices and grind to a smooth paste along with the turmeric and chilli powders, jaggery and salt.
- Stuff the masala into the slit eggplants and set the remaining masala aside.
- Heat 2 tbsp oil in a pan on medium heat, add the onions and cook till soft. then add the ginger and garlic pastes and fry for 20 secs till the raw smell disappears,
- Add the remaining oil and place the eggplants in the pan in a single layer. Lightly brown them on all sides, turning to ensure and even colour.
- Then mix the remaining masala with the tamarind pulp, more salt and a little (50 ml) water and pour all over the eggplants. Cover and cook for about 7-8 mins or till the vegetables are soft but not overcooked. The sauce or gravy should be thick and creamy.