Bagara Baingan
small aubergines stewed whole in a sesame-peanut gravy sharp with tamarind
Allergens in Bagara Baingan: peanuts, sesame, mustard.
Ingredients
Quantities for 4.
- 8 small round ones, about 400g, stalks left on Eggplant
- 50g, raw Peanut
- 3 tbsp Sesame
- 3 tbsp, grated Dried Coconut
- 1 tbsp Poppy Seedsoptional
- 2 medium, sliced Onion
- 30g pulp, soaked in 150ml hot water Tamarind
- 1 tbsp, paste Ginger
- 1 tbsp, paste Garlic
- 3, slit Green Chilli
- 2 sprigs Curry Leaves
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seeds
- 1/2 tsp Turmeric
- 1.5 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 80ml Neutral Oil
- 350ml Water
- to taste Salt
- 3 tbsp, chopped Coriander Leavesoptional
Cookware
stovetop, kadhai, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Slit each aubergine into quarters from the base but leave the stalk end joined so it holds together, and drop them into salted water while you make the masala. This stops them browning.
- Roast and cool the peanuts, sesame, coconut and poppy seeds before grinding; a warm paste splits when it hits the pan.
- Soak the tamarind in hot water 20 minutes and strain.
Method
- Dry-roast the peanuts 5 minutes until blistered, then rub off the skins. Roast the sesame, coconut and poppy seeds separately, each for about a minute, and cool everything.
- Grind the roasted lot to a smooth paste with 120ml water.A coarse paste gives a sandy gravy. Keep grinding until it is genuinely smooth.
- Heat half the oil in a kadhai and fry the drained aubergines over medium heat for 6-7 minutes, turning, until the skins are blistered and the flesh has softened. Lift out.Fry them before they go into the gravy; boiled aubergine collapses into mush.
- In the same oil fry the sliced onion until deep golden, about 10 minutes, then cool and grind to a paste.
- Add the remaining oil, crackle the mustard, cumin and fenugreek, then add the curry leaves and green chillies.
- Stir in the ginger and garlic pastes, cook 1 minute, then add the onion paste with the turmeric, chilli, coriander and cumin powders. Fry 3 minutes.
- Add the ground nut-and-seed paste and cook on medium-low for 8 minutes until it thickens, darkens by a shade and oil beads at the edges.
- Pour in the tamarind water and the rest of the water, season with salt and simmer 8 minutes until the gravy coats a spoon.
- Lower the aubergines in, spoon gravy over them, cover and cook on low for 10 minutes until a knife slides through with no resistance.Do not stir once they are in. Tilt and swirl the pan instead.
- Rest off the heat for 10 minutes and finish with coriander leaves. Serve with bagara rice.
Storage
Keeps 3 days refrigerated. Reheat covered over low heat with 2 tbsp water; microwaving tends to break the aubergines apart.
Nutrition Good estimate
One serving of Bagara Baingan (308 g) is about 455 calories, or 148 calories per 100 g.
Low protein: 9 g a serving, 8% of the calories
| Per serving308 g | Per 100 g | |
|---|---|---|
| Calories | 455 kcal | 148 kcal |
| Protein | 8.9 g | 3 g |
| Carbohydrate | 27.8 g | 9 g |
| of which sugars | 10.8 g | 4 g |
| Fibre | 10.0 g | 3 g |
| Fat | 37.5 g | 12 g |
| of which saturated | 9.9 g | 3 g |
| of which unsaturated | 25.5 g | 8 g |
Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.