Baghare Baigan

Eggplant cooked with spices and nuts

Traditionally baghare baingan is made with baby eggplants, slit into quarters, leaving the stem end intact. They are stuffed with toasted spices and nuts and then cooked with garlic, chilies and tamarind. This recipe has been simplified. If you wish to serve mirchi ka salan with the biryani, follow this recipe, substituting green chilies for the eggplant.

  • 5 tbsp vegetable oil
  • 1 lb eggplant (about 1 medium-sized eggplant), cut into 1-inch cubes
  • 2 tbsp sesame seeds
  • 1 tbsp whole coriander seeds
  • 1 tsp cumin seeds
  • 4 tbsp desiccated unsweetened coconut
  • 2 whole dried red chilies, stemmed
  • 2 tbsp unsalted roasted peanuts
  • 1 tsp sugar
  • Salt to taste
  • ½ tsp turmeric
  • 1 oz tamarind, about the size of a small walnut
  • ¾ cup water
  • ¼ tsp each: black mustard seeds and fenugreek seeds
  • 10-15 fresh curry leaves
  • 2 green cardamom pods
  • 2 whole cloves
  • ½-inch stick cinnamon
  • 2 cloves garlic, minced
  • ½-inch piece ginger, minced
  • 1 medium onion, finely chopped
  • 2 tbsp chopped fresh cilantro

Warm 3 tbsp oil in deep non-stick skillet over medium high heat. Add eggplant, sauté until half-cooked and seared, about 5 minutes. Don't overstir. Drain on paper towels, set aside.

Warm a small non-stick frying pan over medium heat. Add sesame, coriander and cumin seeds, desiccated coconut and dried red chilies. Stir for about 3 minutes until spices smell toasted and are lightly browned. Cool briefly, transfer to spice or coffee grinder, add peanuts. Grind until mixture is finely powdered. Transfer to small bowl; add sugar, salt and turmeric.

Place tamarind and ½ cup water in bowl and microwave 1 minute. Remove, mash with fork to soften and set aside to cool for 10 minutes. Mash again with fork. Place fine sieve or strainer over small bowl and pour tamarind into sieve. Squeeze out all liquid into bowl, discarding fibrous residue in sieve. You should have about 5 tbsp of tamarind extract.

Warm 2 tbsp oil in deep non-stick skillet over medium-high heat. Add mustard and fenugreek seeds, curry leaves, cardamom, cloves and cinnamon stick. After a few seconds, when spices splutter, add minced garlic and ginger. Sauté 1 minute, then add onions. Sauté until onions are lightly browned, about 5 minutes. Add eggplant, cook 1 minute. Reduce heat to low, add reserved spice peanut mixture, tamarind extract and ¼ cup water. Mix in gently, cover and cook 15 minutes until eggplant is tender and sauce thick. Fold in chopped fresh cilantro and serve.

Serves four