Cooking Mode: Hyderabadi Bagara Baingan

Step 1 of 5

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

Step 2 of 5

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

Step 3 of 5

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

Step 4 of 5

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

Step 5 of 5

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