Recipe by: Gurveen Khurana

Source: Gurveen Khurana

Serve with rice

South Indian Hyderabadi Baingan

Ingredients

  • 1 ½ cup peanuts
  • 1 ½ cup dried coconut flakes
  • 1 Tbsp tamarind paste
  • 9 baby eggplants
  • 2 Tbsp olive oil
  • 1 Tbsp mustard seeds
  • 20 curry leaves
  • 1 ½ Tbsp finely chopped ginger
  • 1 ½ Tbsp finely chopped garlic
  • 2 medium onions, chopped
  • 1 ½ tsp Garam masala
  • 1 Tbsp coriander powder
  • ½ tsp turmeric
  • 1 Tbsp olive oil
  • Salt

Instructions

  • Roast the peanuts on a hot pan until brown. And the coconut and roast a few mins longer.
  • Blend the peanuts / coconuts in a food processor. Reserve for the sauce.
  • Soak the tamarind paste in 2 cups of water for 30 mins – 1 hour.
  • Blend in a food processor. Reserve for the sauce.
  • With a sharp knife make a cross incision on the bottom of the eggplant. Fry the eggplants in one pot with 2 Tbsp olive oil turning occasionally.
  • Meanwhile In a separate pot heat 1 Tbsp of olive oil and fry the mustard seeds and curry leaves.
  • Add the ginger, garlic, onions, peanut paste, ¼ cup of water, the garam masala, coriander powder and the turmeric.   Fry until the onions change color to pink / brown while stirring.
  • Add the coconut peanut sauce, ½ cup water, the tamarind mixture and the cooked eggplants.
  • Cover and cook for a further 10 mins on low heat.
  • Serve.

Download PDF here: South Indian Hyderabadi Baingan (Eggplant in a Coconut & Peanut Sauce) Gurveen Khurana

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