Name: Hyderabadi Bagara Baingan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 6 pieces Eggplant; 0.33 cups Peanuts; 2 tbsp Sesame Seeds; 0.25 cups Grated Coconut; 1 tbsp Tamarind Paste; 1 pieces Onion; 1 tsp Ginger Paste; 1 tsp Garlic Paste; 1 tsp Cumin Seeds; 10 leaves Curry Leaves; 3 tbsp Vegetable Oil; 1.25 tsp Salt; 1 cups Water

Step-by-Step Instructions

Dry-roast peanuts, sesame seeds, and grated coconut until fragrant, then grind into a smooth paste with water.

Slit baby eggplants crosswise from the bottom keeping stems intact, and shallow-fry in 1 tbsp oil until tender; set aside.

Heat remaining oil in a pan, crackle cumin seeds and curry leaves, then sauté chopped onions, ginger paste, and garlic paste until golden.

Stir in the ground peanut-coconut paste, tamarind extract, salt, and water; simmer for 5 minutes.

Add fried eggplants to the gravy, cover, and simmer on low flame for 12 minutes before serving.

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