Bagare Baingan

{Eggplant in Saucy Tamarind Gravy}

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This is another recipe which goes great with Biryani, Bagara khana or even plain rice! There has been many versions of this gravy but I always trust Mommy dearest for the ultimate taste.


Ingredients:
11-12 eggplants/baingan
10 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp salt
1 tsp red chilli powder
1 tsp ginger garlic paste
4 tbs dessicated coconut
4 tbs til
1 handful peanuts
1 tsp khash khash
1 tsp mustard seeds
2 tbs oil
1 cup tamarind puree
1 large onion, finely sliced
1 green chilli, slit
Cilantro to garnish


Method:
Heat oil and fry the onion till crisp and golden brown. Using a slotted spoon remove and freeze for a while.

Dry roast, coconut, peanuts, khash khash and til and once they are cool enough, grind them seperately.

Boil the tamarind in water and let it soak completely, remove and strain the pulp in a bowl. Mix the ground mixture and make sure it has blended well in the puree.

Wash the eggplants and trim the head a little, make a + cut at the bottom, soak them in salty water.

Heat oil in a big saucepan and fry mustard and cumin seeds, as they begin to splutter add the curry leaves. Slide a slit green chilli and stir for a while and add the eggplants.

As the eggplants start to glaze, pour the tamarind puree and ground mixture. Finally add the fried onions and cilantro, shut the lid and cook till oil seperates.

Note: Too much onions can make the gravy too sweet and ruin the tangy flavor, make sure you balance the tamarind and onions to your taste.