Bagare Baigan (Hyderabadi Eggplant Curry)

Ingredients

• 6 small eggplants (Soaked, drained, and slit from the bottom)
• 0.5 cup oil (The author says less may be used if preferred)
• 3.5 small tomatoes (Use 3–4; slit similarly to the eggplants)
• 1 small onion (Use half sliced for roasting and half sliced for the tempering)
• 10 curry leaves (The method also calls for 5–6 additional curry leaves later)
• 4 green chilies (Two are slit and added later; the remaining chilies are not otherwise specified)
• 0.25 cup sesame seeds (Roast for the masala paste)
• 0.25 cup peanuts (Roast for the masala paste)
• 0.125 cup poppy seeds (Roast for the masala paste)
• 0.5 cup dried coconut (Roast for the masala paste)
• 0.75 tsp mustard seeds (For tempering)
• 0.75 tsp nigella seeds (For tempering)
• 0.75 tsp fenugreek seeds (For tempering)
• 0.75 tsp cumin seeds (For tempering)
• 1 tbsp ginger-garlic paste
• 0.5 tsp turmeric powder
• 0.5 cup tamarind pulp
• 0.5 cup water (Added when the eggplants return to the pan)
• 2 tsp salt (For soaking the eggplants)
• salt (To taste, added to the masala)
• red chili powder (To taste; quantity not specified)
• cilantro (A handful, added at the end; quantity not specified)

Steps

1. 1

   Roast the sesame seeds, poppy seeds, peanuts, half of the sliced onion, and dried coconut. Let the roasted mixture cool, then grind it into a paste and set it aside.

2. 2

   Place the eggplants in a pot, cover them with water, and add 2 teaspoons of salt. Leave them to soak for 10 minutes to help remove any bitterness, then drain them. Slit each eggplant from the bottom as shown in the source.

3. 3

   Heat the oil in a deep pan. Fry the slit eggplants for about 5 minutes, until they have softened slightly. Remove them from the pan and set them aside.

4. 4

   Using the same pan, add the nigella seeds, cumin seeds, mustard seeds, fenugreek seeds, and curry leaves. Let the seeds splutter briefly.

5. 5

   Add the remaining half of the sliced onion and sauté for 1 minute.

6. 6

   Add the ginger-garlic paste and sauté it with the onion and spices.

7. 7

   Add the roasted ground masala paste and mix thoroughly with the tempering.

8. 8

   Add the tamarind pulp, red chili powder, salt to taste, and turmeric powder. Mix well and roast over medium-low heat until the oil separates from the masala.

9. 9

   Return the fried eggplants to the pan. Add about 1/2 cup water, 5–6 additional curry leaves, 2 slit green chilies, and a handful of cilantro.

10. 10

    Make the same type of slits in the tomatoes and add them to the pan. Cover and cook until the tomatoes and eggplants are soft, then serve.

Notes

The source does not specify the final covered cooking time or the amount of red chili powder. It also lists 10 curry leaves initially and calls for 5–6 additional leaves during simmering.

Nutrition per serving

• main
• vegetarian
• South Asian
• Hyderabadi
• eggplant curry
• tamarind
• stovetop
• gluten-free