Baghare baingan – aubergines with peanut masala
Tender aubergines in a nutty, sweet-sour masala sauce - a celebratory dish for Eid-al-fitr
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Cooking tools:
- Food processor
- Mortar and pestle
- Griddle
- Cast iron skillet
- Skillet
- Fine-mesh sieve
- Metal sieve
- Conical strainer
- Colander
- Mixing bowl
- Saucepan
- Kettle
- Stove
- Kitchen scale
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 1 onion, thickly sliced
- 75g unsalted peanuts, skinned
- 2 tbsp desiccated coconut
- 1 tsp coriander seeds
- 2 tsp sesame seeds
- 1 tsp cumin seeds
- 1 tsp white poppy seeds
- 200g wet, seedless tamarind block
- ½ tsp ground turmeric
- ¾ tsp Kashmiri chilli powder
- 1 rounded tsp jaggery or light brown soft sugar
- 8 small, round or oval aubergines (about 600g)
- 4 tbsp sunflower oil
- About 15 fresh curry leaves
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