Baghare Baingan

• Eggplant 1 kg (slit four times lengthwise, keeping the stalk intact)
• Onion paste of 4 onions (golden brown the onion and grind them into a paste)
• Ginger garlic paste 1 tbsp
• Peanuts 2 tbsp (roasted, ground)
• Tomato puree ½ kg
• Tomato paste 1 tbsp
• Tamarind pulp 4 tbsp
• Vinegar 2 tbsp (optional)
• Salt to taste

For Paste (Grind):
• Red chili to taste
• Sesame seeds 1 tbsp
• Cumin seeds 1 tsp
• Coconut 2 tbsp (desiccated)
• Fenugreek seeds 1 tsp
• Mustard seeds 1 tsp
• Cumin seed 1 tsp

For Tempering:
• Oil 2 cups
• Curry leaves few
• Mustard seeds ½ tsp
• Nigella seeds ½ tsp
• Black pepper 10

METHOD:

Heat oil in a large pan, add all the ingredients for tempering and allow them to sputter. Add in onion
paste and ginger garlic paste. Stir fry for a minute.
Now add all the dry spices, peanut paste, ground spice paste, tomato paste and tomato puree. Stir fry
the curry till oil starts to float nicely.
Add the eggplant, stir fry for a minute and add salt. Stir fry for some more time and add tamarind pulp. Add two cups of water, cover and cook on low flame, till the eggplant is soft and the oil floats. Taste the baghare
baingan and add in vinegar if you like it more sour.
Simmer for few minutes and turn off the flame. Serve with a cool raita and boiled rice.