Bagara Baingan
Bagara Baingan is made by simmering small eggplants in a spicy peanut and coconut curry sauce until they are butter-soft. Serve as a side dish with vegetable biryani or scoop it up with roti or vegan naan.
Servings: 6 servings
Calories: 290kcal
Equipment
- Wok or large skillet (with lid)
Ingredients
- 12 Indian eggplants
- 1 red onion (finely chopped)
- 2 sprigs (about 24) curry leaves
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ to 1 teaspoon cayenne
- ½ teaspoon turmeric
- 2 teaspoons garam masala
- 1 tablespoon ginger garlic paste
- 1 tablespoon tamarind paste
- 1 tablespoon jaggery (or sugar)
- Salt to taste
- 2 tablespoons cilantro (chopped)
For the curry paste
- 1 red onion (chopped)
- ½ cup raw peanuts
- 2 tablespoons sesame seeds
- ¼ teaspoon fenugreek seeds or methi seeds
- ½ cup grated coconut
Instructions
Prep the eggplants
- Make two slits, crosswise, on the non-stem side of the eggplant, stopping short of making a clean cut, so the eggplant holds together at the base. Immediately immerse the eggplants in water so they don't turn brown.
- Heat four tablespoons oil in a wok or skillet over medium heat. Add the eggplants and fry them for 3-4 minutes, turning them around to ensure they fry evenly. Remove the eggplants to a plate lined with paper towels and pour the remaining oil into a bowl or jar for use in another recipe. The eggplants won't be fully tender but that's okay. They will continue to cook in the sauce.
Make the curry paste
- To the skillet (after removing the eggplants and oil), add the onions and a pinch of salt. Saute the onions until brown spots appear. Add peanuts and saute them for another minute.
- Add the sesame seeds and mix them in, then add coconut and mix it in too. Saute until the coconut has colored lightly. Keep a close eye because coconut can burn easily. Remove this masala to a plate. When it has cooled a bit, place in a blender with ½ cup water and blend into a smooth paste.
Make bagara baingan
- In a pot heat a tablespoon of the oil from frying the eggplants. Add mustard seeds and when they sputter add the cumin. You can use the same skillet used for frying the eggplant and the onions.
- Add onions and curry leaves. Add ½ teaspoon salt and saute until onions are soft. Then add ground coriander, ground cumin, cayenne, garam masala and turmeric. Mix well and saute for a minute.
- Stir in the ginger garlic paste, followed by the blended curry paste and tamarind. Mix well, then add in two cups water and mix again. Stir in the jaggery and let the sauce come to a boil. Continue to simmer the sauce, covered, until some darker liquid pools at the top. This indicates the raw ingredients are cooked. It should take about 10 minutes.
- Add the reserved eggplants to the sauce and mix in. Cover and continue to cook another 10 minutes or until the eggplants are very tender. Stir in the cilantro, check salt and add more as needed, and serve hot.
Nutrition
Calories: 290kcal | Carbohydrates: 40g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Potassium: 1268mg | Fiber: 18g | Sugar: 22g | Vitamin A: 209IU | Vitamin C: 27mg | Calcium: 104mg | Iron: 3mg