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Bagara Bhaingan

4.67 from 12 votes
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Ingredients
  

  • 7- 8 small Eggplants
  • 1/4 cup unsalted Peanuts
  • 3 dry Chillies
  • 1 tbsp Coriander seeds
  • 2 tsps Sesame seeds
  • 2 tsps Poppy seeds
  • 2 tbsps Coconut
  • Water
  • Regular Oil for frying
  • 1/2 cup Peanut Oil
  • 1/2 cup diced Onion
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tbsp Curry leaves
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp red Chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin
  • 1/2 tsp Turmeric
  • Salt to taste
  • 1/4 cup Tamarind paste
  • 1/2 + 1 cup Water
  • 1 tsp Jaggery or Sugar

Instructions
 

  • Prepare the Eggplants by cutting them in quarters about 3/4 of the way making sure they are still intact at the top
  • In a hot pan roast the peanuts, 2 of the 3 chillies, coriander, sesame & poppy seeds. Also add the coconut.
  • Blend to a smooth paste adding a little water
  • Fry the Eggplants in oil till they are blistered all over and keep aside
  • Remove the frying oil and add the peanut oil and fry the onion, curry leaves, ginger and garlic paste
  • Add all the powder spices and mix
  • Add the tamarind paste and 1/2 a cup of water and bring to the boil
  • Add the peanut and coconut paste and the rest of the water
  • Add the Eggplants back in cover and cook for about 10 - 15 mins.