Baghare Baigan
Equipment
- Shallow dish
- Frying Pan
- Skillet
- Mortar and Pestle
- Spice Grinder
- Slotted spoon
Ingredients
- 1 kg Aubergines (Eggplants) (2 medium), trimmed
- 2 tablespoons Coconut grated fresh
- 1 teaspoon Sesame seeds
- 1 teaspoon Cumin seeds
- 2 tablespoons Peanuts shelled
- 1 teaspoon Coriander seeds
- 1 tablespoon Molasses
- 1 tablespoon Coriander (cilantro) leaves chopped
- 1 tablespoon Chilli powder
- 1 teaspoon Turmeric ground
- 1 tablespoon Ginger Paste
- 1 teaspoon Garlic Paste
- 1 teaspoon Gram (Chickpea) powder or (Chickpea) gram flour parched, lightly roasted
- 1 teaspoon Garam Masala
- 125 ml Sesame oil (1/2 cup)
- 50 g Onion (1/2 small), chopped
- 1 tablespoon Tamarind Extract
- Salt
Instructions
- Slice the aubergines lengthways into quarters, keeping them joined at the stem. Put them in a large, shallow dish.
- Put the coconut in a small, dry frying pan (skillet) over medium heat and stir-fry for about 1 minute, or until roasted. Remove from the pan and set aside.
- Put the sesame seeds, cumin seeds, and peanuts into the pan and stir-fry for about 1 minute, or until roasted. Remove from the pan and set aside.
- Put the coriander seeds in the pan and stir-fry for 1 minute, or until roasted, then transfer to a mortar and pound with a pestle or grind in a spice grinder until ground.
- Put the roasted coconut, sesame seeds, cumin seeds, peanuts, molasses, and coriander leaves in a blender or mortar with a little water and process or pound with a pestle to make a paste.
- Season with salt, then add the chilli powder, ground coriander seeds, turmeric, ginger and garlic pastes, parched gram, and garam masala and mix well.
- Stuff the aubergines with the spice paste and spread the remainder of the spice paste over the aubergines.
- Heat the oil to 180’C / 350’F, or until a cube of bread browns in 30 seconds, then remove from the heat and allow to cool. Return to the heat and, working in batches, fry the aubergines lightly over medium heat for 2 minutes. Remove from the pan with a slotted spoon and set aside.
- Add the onion to the pan and fry for about 5 minutes, or until light golden. Add the aubergines and tamarind extract, then cover, reduce the heat to low, and simmer for about 10 minutes, stirring occasionally and taking care not to break the aubergines, until all the moisture has evaporated and only a little sauce remains.
Video
Nutrition
Sodium: 186mgCalcium: 271mgVitamin C: 29mgVitamin A: 2663IUSugar: 63gFiber: 41gPotassium: 3281mgCalories: 1721kcalSaturated Fat: 23gFat: 144gProtein: 20gCarbohydrates: 106gIron: 9mg
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