Bagara Baingan (Baby Eggplant Curry)

This is very similar to Mirchi ka Salan where Green peppers are cooked in a spicy sauce/ gravy. I use the same recipe except that I don't add yogurt to this curry. Traditionally, the eggplants are deep fried but I just pan fry them. Deep fried eggplants retain their shape and sheen where as the panfried ones become a little bit shrivelled and wrinkled and lose their texture. I think that's just a small price to pay to avoid deep frying. Tastewise, I don't think there is a whole lot of difference. Some people stuff the eggplants before adding them to the gravy, but I don't think that makes much of a difference either, as they are practically immersed in the gravy. It's just a personal preference, to avoid another step in the cooking process. I don't make this very often just like mirchi ka salan, as it takes quite a bit of time to come together.

It is often served with biryanis and fried rice but goes very well with rotis. It used to be the standard fare at weddings and other festivities back home.





Ingredients:

For the paste:

Peanuts -1/3 cup
Dry Coconut powder/dessicated coconut -1/4 cup
Sesame seeds - 2tbsp

Other :

Baby Eggplants -7-9
Cloves -2
Cardamom -2
Cinnamon stick -1
Onions, chopped -1 cup
Green chillies, chopped -2
Ginger-garlic paste -2 tbsp
Tamarind extract, (tamarind soaked, squeezed) – ½ cup
Salt -1 tbsp
Turmeric powder -1 tsp
Red Chilli powder -1 tsp
Garam masala - 1 tsp
Water - about 1 cup.
Oil -2 tbsp

Preparation:

1. With the stalk intact, slice the eggplants crosswise, about 3/4ths of the way, making sure not to get too close to the stalk. Heat about 1 tbsp oil in a skillet, place the eggplants, season with salt and cook until they are almost tender, adding spoonfuls of water at a time if they start sticking to the pan. Turn them around with a tong carefully to make sure all sides are evenly cooked.
2. Roast peanuts, coconut powder, sesame seeds one after the other. Mix and grind to a smooth paste in a blender.
3. Heat oil in a skillet. Add dry red chilies, cloves, cardamom, cinnamon stick.
4. Add onion, green chilies and sauté until tender.
5. Add ginger garlic paste. Sauté for a few minutes until brown.
6. Add peanut, coconut, sesame seed paste. Sauté and add about ¼ cup water when the paste starts sticking to the pan.
7. Add tamarind juice and let cook for few more minutes.
8. Add salt, turmeric, red chilli powder, garam masala. Cook for at least 10 minutes with frequent stirring.
9. Add eggplants.
10. Add remaining water. Cover and cook until done and oil starts to separate. Garnish with cilantro.