Bagara Baingan - Eggplant Curry - By VahChef @ VahRehVah.com

peanut

🥗Healthier: almond

💰Cheaper: sunflower seeds

Sunflower seeds provide a nutty flavor at a lower cost.

sesame seeds

🥗Healthier: flaxseeds

💰Cheaper: pumpkin seeds

Pumpkin seeds offer a similar crunch and flavor.

coconut

🥗Healthier: Greek yogurt

💰Cheaper: dried coconut flakes

Dried coconut flakes are a more affordable option.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute.

Cut small eggplants into four quarters, keeping the stem intact.

Roast peanuts in a pan over medium heat until 70% cooked; optionally add oil to help the process.

Add sesame seeds to the pan with peanuts and cook until they turn slightly golden.

Stir in coconut powder and blend the mixture with water to create a grainy paste.

Fry the eggplants in oil until they are 70% cooked, being careful not to cut them too early to avoid oxidation.

Add oil to the pan and then add whole garam masala (cloves, mace, bay leaf, cinnamon stick), mustard seeds, and cumin seeds; cook until they splutter.

Add chopped onions, salt, hing, and curry leaves; sauté until onions are nicely browned.

Add turmeric, ginger-garlic paste, and a little water to prevent the mixture from drying out.

Incorporate cumin powder, coriander powder, and half a teaspoon of red chili powder; adjust spice level to taste.

Bring the mixture to a boil and then add the blended peanut mixture, stirring continuously to prevent sticking.

Cook the gravy until oil starts to separate from the mixture, covering it occasionally to manage splatter.

Add tamarind juice, jaggery, and salt; cover and cook slowly, stirring occasionally.

After 10-15 minutes, add the partially cooked eggplants to the gravy and simmer until they absorb the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens