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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.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 55 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 Aubergines Small
  • 4 Tbsp Peanuts
  • 3 Tbsp Dessicated coconut or freshly grated coconut
  • 2 Tbsp Sesame seeds
  • 2 Onions chopped
  • ½ cup Tamarind juice
  • 1 Green chilli
  • A sprig of coriander leaves chopped
  • Salt as required
  • 1 tsp Sugar or jaggery
  • 1 tsp Chilli powder
  • 2 tsp Cumin powder
  • 3 tsp Coriander powder
  • 1 Tbsp ginger garlic paste
  • 1 Tbsp Oil
  • 1 tsp Mustard seeds
  • A pinch of asafoetida
  • A sprig of curry leaves

Method
 

  1. Slit the aubergines into four parts keeping the stems intact.
  2. In a pan drizzle some oil and heat it and fry the aubergines until they are almost done (85% done). Set aside.
  3. In a deep bottomed vessel, heat the oil for seasoning and add mustard seeds, curry leaves and asafoetida.
  4. Add the chopped onions and fry them until brown.
  5. Meanwhile dry roast peanuts, coconut and sesame seeds. Blend them together with water to make a smooth paste. Set aside.
  6. To the onions, add ginger garlic paste and fry until the rawness is gone.
  7. Add the cumin powder, coriander powder, salt and chilli powder and mix.
  8. Add the peanut paste to it and fry until oil oozes out on the sides.
  9. Add the tamarind juice and jiggery or sugar and boil for 5-10 min.
  10. Add the aubergines to this gravy and let it cook until they are soft.
  11. Garnish with coriander leaves and serve hot.