Bagara Baingan – Eggplant Thick Curry


10 Very small round eggplants (brinjals) – approximately 1 lb
1 Medium tomato - diced
1 Medium onion - diced
1 Tablespoon ginger/garlic paste
2 Green chillis
1/2 Cup tamarind juice
½ teaspoon mustard seeds
1 Teaspoon cumin powder
1 Teaspoon cumin seeds
2 tablespoons dry coconut powder
1/2 Cup peanuts
3 Tablespoons sesame seeds
5 tablespoons oil
1 Teaspoon coriander powder
1 Tablespoon sugar
Salt to taste
2 Cup Water


First cut the eggplants from the bottoms 4 cuts till ¾ up-words wash and soak them in water and set them aside. Then dry roast peanuts, sesame seeds and coconut powder and keep them aside. Then add some oil in a pan and fry mustard and cumin seeds when they start to splatter add onions, turmeric, ginger/garlic paste & salt and fry them for a few minutes until the color changes. T

hen add the diced tomatoes and the green chillies and fry them till the oil oozes out. Ground this along with the dry roasted peanut, etc. together in a blander to a nice paste and set them aside.

Add some oil in a pot and fry the whole eggplants for 5 – 7 minutes on a medium heat till they are done 60 - 70% by stirring occasionally. Drained the eggplants from the oil and set them aside.

In a medium-size pot add the grounded paste, the water and the tamarind juice, the sugar and cook this on a medium heat for 20 – 25 minutes until the water reduces and the gravy becomes thicker. At this time, add the fried eggplants and let it cook for another 10 – 12 minutes.

This is very good with rice, pulaos, and chapattis and a must with biryani.