This dish is usually made with small, whole eggplants, but works just as well with oriental eggplants. The original recipe is on a Facebook group page called Kitchen Raagas. I've reproduced the recipe the way I made it here for people who are not on Facebook.
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| Bagaara Baingan |
Ingredients:
5 large oriental
eggplants, cut in bite-size pieces
3 Tbsp. extra virgin
olive oil
1 onion, chopped
1 onion, chopped
6 cloves garlic,
minced into a fine paste
1 tsp. ginger paste
1 large tomato
1 handful peanuts,
shelled and skinned
1 handful Bengal gram
dal (chana dal)
1 Tbsp. sesame seeds
2 Tbsp. grated/dessicated coconut
2 Tbsp. grated/dessicated coconut
1 Tbsp. tamarind
paste
1 tsp. ghee
6-7 curry leaves
Directions:
1. Dry
roast separately, chana dal, peanuts, and sesame seed. Mix together and set aside.
2. Heat
olive oil in a sauce pan over medium heat.
Fry eggplants till golden and set aside.
3. Make
a paste of onion, garlic, ginger and tomato.
4. Heat
olive oil and fry paste until oil resurfaces.
5. Add
roasted powder, eggplants, coconut, tamarind paste and curry leaves to the saucepan and stir well.
6. Allow
to simmer for 10-15 minutes.
7. Garnish
with ghee and serve.
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