Bagara Baingan

1. 1
   prep · ~10 min

   Prep the brinjals and tamarind.

   1.Wash the eggplants and keep the stems on.

   2.Make a deep cross slit in each eggplant from the base, keeping them whole.

   3.Soak the tamarind in warm water for 10 minutes and squeeze out the pulp.

   TIPKeep the brinjals attached at the stem so they hold their shape in the gravy.
2. 2
   roast · ~4 min

   Roast the nuts and seeds.

   1.Heat a dry pan on low heat.

   2.Roast the peanuts until lightly golden and aromatic.

   3.Add the sesame seeds and desiccated coconut and roast until fragrant without burning.

   TIPUse low heat here; sesame and coconut can turn bitter very quickly.
3. 3
   mix · ~3 min

   Grind the masala paste.

   Blend the roasted peanuts, sesame seeds, desiccated coconut, tamarind pulp, and 0.5 cup water to a smooth, thick paste. Set it aside.

4. 4
   fry · ~7 min

   Shallow-fry the brinjals.

   1.Heat 1 tbsp oil in a wide pan over medium heat.

   2.Add the slit eggplants and cook, turning gently, until lightly blistered and half tender.

   3.Take them out to a plate.

   TIPDo not cook the brinjals fully at this stage; they will finish cooking in the gravy.
5. 5
   temper · ~1 min

   Make the tempering.

   1.Heat the remaining 1 tbsp oil in the same pan.

   2.Add mustard seeds and let them crackle.

   3.Add cumin seeds, fenugreek seeds, and curry leaves and cook for a few seconds.
6. 6
   saute · ~10 min

   Cook the onion and tomato base.

   1.Add the sliced onions and cook until soft and light golden.

   2.Add ginger-garlic paste and sauté until the raw smell fades.

   3.Add chopped tomatoes and cook until they soften and break down.
7. 7
   saute · ~1 min

   Add the ground spices.

   Stir in turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook for 30 seconds on low heat.

8. 8
   simmer · ~7 min

   Cook the gravy.

   1.Add the prepared peanut-sesame-coconut paste to the pan and mix well.

   2.Pour in the remaining 1 cup water and stir to make a smooth gravy.

   3.Add jaggery and bring the gravy to a gentle simmer.

   TIPStir often once the nut paste goes in so it does not catch at the bottom of the pan.
9. 9
   simmer · ~12 min

   Finish the bagara baingan.

   Slide in the fried eggplants, coat them well in the gravy, cover, and simmer on low heat until tender and the oil begins to show at the edges.

10. 10
    garnish

    Garnish with coriander leaves.

11. 11
    serve

    Serve hot with biryani, pulao, or roti.

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