Ingredients

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Instructions

Prepare the Baingan:
Wash the eggplants and make slits in them without cutting all the way through. This allows the gravy to penetrate.
Make the Gravy:
In a pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds and chopped onions. Sauté until golden brown.
Add ginger-garlic paste and green chilies, and cook for a minute.
Add turmeric powder, red chili powder, and the roasted peanuts or sesame seeds. Cook for a few minutes.
Add tamarind paste and salt, mixing well to form a thick gravy.
Cook the Baingan:
Add the prepared eggplants to the gravy, gently stirring to coat them. Cover and cook on low heat until the eggplants are tender, about 15-20 minutes.
Sprinkle garam masala and garnish with coriander leaves.
Serve:
Serve hot with rice or Indian flatbreads like naan or roti.

Bagare Baingan is not only flavorful but also a nutritious addition to any meal! Enjoy!