Entree: India – Hyderabad / Telangana – बागरा बैंगन ➤ Bagara Baingan (Hyderabadi baby eggplants braised in a rich sesame–peanut–coconut spiced gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

- 12 small Indian eggplants (brinjals), approx. 1.5 lb (680 g)
- 4 tbsp (60 ml) vegetable oil for frying
- 1 tbsp (15 ml) vegetable oil for cooking the gravy
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 2 tbsp (30 g) tamarind paste mixed with 3/4 cup (180 ml) warm water (tamarind water)
- 3 tbsp (30 g) roasted peanuts
- 3 tbsp (30 g) toasted white sesame seeds
- 2 tbsp (10 g) desiccated coconut or fresh grated coconut
- 1 tbsp (8 g) poppy seeds (khus khus)
- 1 tsp (2 g) coriander seeds, toasted
- 1/2 tsp (1 g) cumin seeds, toasted
- 3 dried red chilies, toasted (or 1–2 tsp (4–8 g) Kashmiri chili powder for color)
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1 to 1 1/2 tsp (6–9 g) salt, to taste
- 1/2 tsp (1 g) garam masala (optional)
- 1 tsp (5 ml) mustard seeds
- 10–12 fresh curry leaves
- 2 cloves garlic, minced, approx. 6 g
- 1 tbsp (15 ml) lemon juice or to taste
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish

Instructions

1. Wash and dry the eggplants; make two or three deep slits in each eggplant without cutting through the stem to allow the gravy to penetrate.
2. Heat 4 tbsp (60 ml) oil in a wide skillet over medium-high heat. Fry eggplants in batches until lightly browned and just softened, about 4–6 minutes per batch. Drain on paper towels and set aside.
3. In a dry pan over medium heat, toast peanuts, sesame seeds, poppy seeds, coriander and cumin seeds until aromatic and lightly colored, about 3–4 minutes. Remove, cool slightly, then grind to a smooth paste with toasted red chilies (or chili powder) and 2 tbsp (30 ml) of the tamarind water, adding a little water if needed to form a thick paste.
4. In the skillet used for frying, heat 1 tbsp (15 ml) oil over medium heat. Add mustard seeds and when they pop, add curry leaves and minced garlic; sauté briefly until fragrant, about 30 seconds.
5. Add sliced onion and sauté until translucent and starting to brown, about 5–7 minutes. Stir in turmeric, red chili powder and the ground nut–sesame–coconut paste; cook for 2–3 minutes to remove raw flavors.
6. Pour remaining tamarind water (about 1/2 cup / 120 ml) into the pan, add salt and garam masala, and bring to a gentle simmer. If the gravy is too thick, add up to 1/4 cup (60 ml) water to reach a saucy consistency.
7. Return the fried eggplants to the pan, spooning the gravy into the slits. Cover and simmer on low for 10–12 minutes, turning eggplants gently once so they are evenly coated and tender.
8. Finish with lemon juice and chopped cilantro. Adjust seasoning and serve hot with steamed rice, naan or rotis.