Baghare Baingan

Ingredients

• 8 baby eggplants
• 3 tbsp oil, divided
• 3 tbsp peanuts
• 2 tbsp sesame seeds
• 2 tbsp grated coconut
• 1 tsp cumin seeds
• 1 onion, chopped
• 4 cloves garlic
• 1 inch ginger
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 2 tbsp tamarind pulp, soaked in 1/4 cup warm water and strained
• 1 tsp sugar
• salt
• fresh cilantro, chopped

Before you cook

• Slit each eggplant into quarters from the bottom, leaving the stem end intact.
• Soak the tamarind pulp in warm water, then strain out the liquid and discard the solids.

Steps

1. Dry-roast the peanuts, sesame seeds, coconut, and cumin seeds in a skillet over medium heat for 3 minutes until fragrant, then let them cool.
2. Blend the toasted mixture with the onion, garlic, and ginger and a splash of water into a smooth paste.
3. Heat 2 tablespoons of the oil in a pan over medium heat.
4. Fry the eggplants for 6-8 minutes, turning occasionally, until the skins blister and the flesh softens, then set them aside.
5. Heat the remaining 1 tablespoon oil in the same pan.
6. Add the ground paste and cook for 5 minutes, stirring often, until it darkens slightly.
7. Stir in the turmeric, coriander powder, and chili powder.
8. Pour in the tamarind liquid and 1 cup water.
9. Bring the sauce to a simmer and cook for 8 minutes until it thickens.
10. Stir in the sugar and season with salt.
11. Return the fried eggplants to the pan, nestling them into the sauce.
12. Cover and simmer for 8 minutes until the eggplants are fully tender.
13. Scatter fresh cilantro over the top and serve with rice or flatbread.