Bhagaray Baingan (Eggplant cooked in Peanut Curry) #cookbookchannel

eggplant

🥗Healthier: zucchini

💰Cheaper: bell pepper

Zucchini provides a similar texture while being lower in calories.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a fresh taste at a lower cost.

Take 8 small round eggplants (brinjals) for the authentic recipe, or use larger ones if needed.

Soak 100 grams of tamarind in 1 cup of hot water and drain off the seeds, keeping the water.

Dry roast 4 tablespoons of peanuts and 2 tablespoons of sesame seeds in a pan, then blend them into a paste with a little water.

Prepare 3/4 cup of coconut milk or use coconut powder to make 1 cup of coconut milk consistency.

Fry 2 chopped small onions in oil until golden, then remove and blend them into a paste.

Chop the tops off the brinjals and cut them into quarters, being careful not to cut all the way through.

Fry the brinjals in oil until they are about 70% cooked, covering the pan to avoid oil splashes.

Add 1 teaspoon of cumin seeds, 1 cinnamon stick, and a few curry leaves to the same oil and sauté for about 2 minutes.

Add the blended onion paste to the pan and cook for 3-4 minutes.

Stir in the red chili powder, coriander powder, cumin powder, garlic paste, and salt into the onion paste.

Add the fried brinjals to the onion mixture and sauté for another 2 minutes.

Pour in the coconut milk and the tamarind juice, stirring well.

Let the mixture cook until the oil floats on top, adding water if it becomes too thick, up to 1 cup if needed.

Cook for about 20 minutes until the oil floats and the brinjals are softened.

Garnish with cilantro or mint leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary