Aubergine cooked in peanut gravy
Aubergine cooked in peanut gravy (Bhagara Baingan) is a very majestic dish which is very famous in Hyderabad, India. It is a must in any grand occasions like marriage or anniversary parties. It goes very well with biryani, pulao or roti.
Ingredients
Method
- Slit the aubergines into four parts keeping the stems intact.
- In a pan drizzle some oil and heat it and fry the aubergines until they are almost done (85% done). Set aside.
- In a deep bottomed vessel, heat the oil for seasoning and add mustard seeds, curry leaves and asafoetida.
- Add the chopped onions and fry them until brown.
- Meanwhile dry roast peanuts, coconut and sesame seeds. Blend them together with water to make a smooth paste. Set aside.
- To the onions, add ginger garlic paste and fry until the rawness is gone.
- Add the cumin powder, coriander powder, salt and chilli powder and mix.
- Add the peanut paste to it and fry until oil oozes out on the sides.
- Add the tamarind juice and jiggery or sugar and boil for 5-10 min.
- Add the aubergines to this gravy and let it cook until they are soft.
- Garnish with coriander leaves and serve hot.