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Aubergine Curry with Coconut and Peanuts – Bagare Baingan

Cook Time 30 minutes
Total Time 30 minutes
Servings 4 -6

Ingredients

Paste

  • 5 tbsp peanuts
  • 4 tbsp coconut fresh is better but it is ok if you can't get it
  • 3 tsp sesame seeds
  • 1 tbsp poppy seeds

Currry

  • 8 baby aubergines
  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp onion seeds
  • ¼ tsp fennel seeds
  • 6 fresh curry leaves
  • 1 medium/large onion diced
  • 3 cloves garlic crushed with 1 tbsp water
  • 1/2 inch ginger crushed with 1 tbsp water
  • 2 green chillies crushed with 1 tbsp water
  • 1 tsp cumin powder
  • 1.5 tsp coriander powder
  • 1/2 tsp paprika powder
  • 1/2 tsp red chili powder
  • ¼ tsp turmeric powder
  • 1/2 tsp curry powder
  • ¼ tsp garam masala powder
  • 1 tsp sugar
  • 1 tbsp tamarind paste
  • 2 cups of water
  • Salt to taste

Instructions

Paste

  1. In a frying pan dry roast the coconut, peanuts, sesame seeds and poppy seeds for 6 minutes over a medium/low heat.
  2. Pop into a blender, add some water (about 1 -2 tbsp) and blend to a fine paste.

Curry

  1. If the aubergines are rounded at the bottom, cut a cross shape into the bottom until half way up (Do not slice all the way through).
  2. Heat oil in the pan and add the aubergines. Cook for 10 minutes over a medium heat and put on some kitchen tissue.
  3. In the same pan add mustard seeds and once they crackle, add the onion and fennel seeds and curry leaves.
  4. Stir for a minute and add the onions. Cook till light golden brown - 7-8 minutes.
  5. Now add ginger, garlic and green chilli and cook for 2-3 minutes.
  6. Stir in the cumin, coriander, paprika, turmeric, chilli, curry powders. Allow to cook for 3-4 minutes.
  7. Stir the paste into the pan with 2 tbsp water.
  8. Add the aubergine and mix.
  9. Add water, cover and cook over a low heat for 15-20 minutes.
  10. Add garam masala, tamarind paste and sugar and mix in.
  11. Season to taste.
  12. Serve immediately with roti.

Recipe Notes

These aubergines are small and don't require salting beforehand. They are not as bitter as the larger aubergines.