Baby Eggplants in a Peanut & Tamarind Sauce (Bhaghara Baingan)

This is recipe comes to me courtsey of Mrs. Vidya Srivathsan. While this is a south indian dish, the flavour and aroma is almost Thai.

Ingredients

• For 8-10 small eggplants.
• 1/4 tsp mustard seeds,
• 1/4 tsp fenugreek seeds
• 1/4 tsp nigella
• 3 green chillies
• 8 curry leaves
• 4 tbsp oil
• 2 Tbsp sesame seeds
• 2 Tbsp coconut(grated)
• 2 Tbsp raw peanuts
• 1 tsp chopped ginger
• 1 tsp garlic
• 1/4 cup finely chopped onions
• 1/4 tsp turmeric
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp chilli powder
• 1 tsp tamarind paste
• Salt to taste

Instructions

1. Dry roast sesame coconut, peanuts, ginger, garlic and onion over slow flame till light brown.
2. Add the powders and tamarind and grind to a smooth paste with water keep aside
3. Heat oil. add the mustard fenugreek and nigella seeds till crackling. Ddd curry leaves, green chillies and saute.
4. Now add the coconut sesame paste. and cook tilll the mixture leaves the sides of the pan.
5. Make lenghtwise slits in the brinjals. keep stem intact. Add the brinjals to the cooked paste with half cup of water and salt and cook till eggplants are tender. You can use pressure cooker for 2 whistles.
6. Garnish with chopped coriander. Serve hot