Hyderabadi Bagara Baingan

Ingredients

• 1 lb baby eggplants
• 3 tbsp raw peanuts
• 2 tbsp white sesame seeds
• 2 tbsp grated dried coconut
• 1 tbsp sesame oil, plus extra for frying the eggplants
• 1 onion, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp chili powder
• 1/4 tsp turmeric
• 2 tbsp tamarind pulp
• 8 curry leaves
• Salt to taste

Before you cook

• Slit the baby eggplants into quarters from the bottom, leaving the stem intact.
• Dry-roast the peanuts, sesame seeds and coconut separately until lightly golden and fragrant, then let them cool.
• Grind the cooled peanuts, sesame and coconut into a coarse paste with a splash of water.

Steps

1. Heat a little oil in a wide pan over medium heat.
2. Fry the slit eggplants for 6 to 8 minutes, turning occasionally, until blistered on all sides, then remove them to a plate.
3. Add the tablespoon of sesame oil to the same pan.
4. Add the cumin seeds and curry leaves and let them sizzle for 30 seconds.
5. Add the chopped onion and cook for 5 minutes until softened.
6. Stir in the ginger-garlic paste and cook for 1 minute.
7. Add the coriander powder, chili powder and turmeric and stir for 30 seconds.
8. Add the ground peanut-sesame-coconut paste and cook for 3 minutes, stirring constantly.
9. Pour in 1 cup of water and the tamarind pulp and bring to a simmer.
10. Return the fried eggplants to the pan and spoon the sauce over them.
11. Cover and simmer for 10 minutes until the eggplants are fully tender.
12. Taste and adjust the salt and tamarind, letting the gravy thicken for 2 more minutes before serving.