Baghare Baingan
Baghare Baingan, a dish from the south Indian state of Andhra Pradesh, is a delicious preparation of tiny round eggplants stuffed with a spicy peanut, coconut and tamarind paste. It is perfect with rice and dal, or with rotis.
Servings: 5
Calories: 135kcal
Ingredients
- 10 small, round eggplants (washed and stems trimmed. Make two slits, crosswise, on the non-stem side, stopping short of making a clean cut, so the eggplant holds together at the base.)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 2 tablespoon sesame seeds
- 2 tablespoon peanuts
- 1 teaspoon poppy seeds (khuskhus)
- ½ teaspoon fenugreek seeds (methi seeds)
- ½ teaspoon turmeric
- 1 teaspoon cayenne
- 1 teaspoon sugar
- 2 tablespoon tamarind pulp
- 1 tablespoon coconut oil
- 1 large onion (chopped)
- 1- inch knob ginger (chopped)
- 6 large cloves garlic (minced)
- 1 sprig curry leaves
- ¼ cup coconut milk
- Salt to taste
- 2 tablespoon cilantro (chopped)
Instructions
- Roast the onions on a dry cast-iron or non-stick skillet until they soften and brown spots appear. Remove to a blender.
- Roast the coriander seeds, cumin seeds, sesame seeds, poppy seeds, fenugreek seeds and peanuts until they start to change color and smell fragrant, about a minute or two on medium heat. Add to the blender.
- Now add the ginger, garlic, turmeric powder, red chilli powder, sugar, salt and coconut milk to the blender.
- Blend until you have a fairly smooth paste.
- Now stuff this paste into the prepared eggplants.
- Heat the oil in a cast-iron or other skillet.
- Add the curry leaves, stir for a minute, and then add the eggplants one by one, placing them away from you so the oil doesn't splatter on you.
- Cook, stirring occasionally, for about 8-10 minutes or until the eggplants begin to soften.
- Now add the remaining paste and ¾ cup of water.
- Bring to a boil, turn the heat to medium-low, cover and cook, stirring occasionally, to ensure all sides of each eggplant get cooked.
- The dish should be done when the eggplants are tender enough to be pierced through with a fork, and when specks of oil have risen to the surface.
- Garnish with chopped cilantro.
Nutrition
Calories: 135kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Potassium: 213mg | Fiber: 3g | Sugar: 6g | Vitamin A: 190IU | Vitamin C: 12mg | Calcium: 79mg | Iron: 2mg