Been long that posted anything on my lovely blog. Don’t know where all the motivation has gone. Not that I’ve stopped cooking, but have stopped trying new things. And, when I do (if I do), I don’t feel like putting in the effort of clicking pictures, and then writing about it.
But, this post is for a friend who wanted the recipe. So, without further ado, here it is:
Ingredients for Baghare Baingan
- Baby eggplants – 8-10
- Nigella seeds – 1/2 tsp
- Curry leaves – 8-10 (I had dried ones, so I used those, but fresh ones are even better)
- Tamarind pulp – 2 tbsp
- Jaggery – 2 tsp
- Cumin seeds- 1 tsp
- Ginger – 1″ piece
- Garlic – 2-3 cloves
- Turmeric- 1/4tsp
- Onion – 1 medium ( chopped fine)
- Peanuts – 2 tbsp
- Cashewnuts – 2 tbsps
- Coriander seeds- 1tbsp
- Desiccated coconut- 3tbsp (If you can add freshly grated one, it’s a plus)
- Dried red chilies – 3-4
- Oil – 4 tbsp
- Salt to taste
Method for Baghare Baingan
- Wash the eggplants and pat them dry.
- Slit the eggplants length wise into fours while keeping the stems intact. The idea is to keep the egg plants joint at the stem.
- Heat a tbsp of oil in a pan. Add the cumin seeds, peanuts and cashew nuts, and roast for a few seconds.
- Next, add ginger, garlic and chopped onion. Cook them for a min.
- Then, add the turmeric, coriander seeds, coconut and the red chilies. Cook till the mixture is brown.
- Allow this mixture to cool completely and blend to a fine paste using a little water and keep aside.
- Add oil in the same pan we used for preparing the spice mix, and roast the egg plants till they are brown and tender. Once done, remove and keep aside.
- Add the nigella seeds to the same oil and allow them to crackle. Add the curry leaves and cook for a few seconds.
- Now, add the ground paste made with spices, tamarind pulp, salt and jaggery, and mix well.
- Add the roasted egg plants and 1/2 cup of water. Cover the pan with a lid and cook on low heat till the egg plants are soft.
- Baghare baingan is ready. Relish it with either rice or chapati.