Recipe by:  Preeti Minhas

Source:  Family Recipe

Serves: 6-8


  • 8-10 purple baby eggplants
  • 2-3 Dried red chilies
  • 1 ½ onion finely chopped
  • 1 Tbsp grated ginger
  • 1 Tbsp grated garlic
  • ¼ tsp turmeric powder
  • 1 tsp cumin powder
  • ¼ tsp Fenugreek powder
  • 1 Tbsp Coriander powder
  • 1 tsp chili powder
  • ½ tsp tamarind paste
  • Salt to taste
  • ½ tsp sugar (optional)
  • Oil for frying the eggplant
  • Fresh coriander leaves for garnish
  • 1 cup water (last addition)

Ingredients (Paste)

  • 2 ½ Tbsp grated coconut
  • 2 ½ Tbsp peanuts
  • 2 ½ Tbsp sesame seeds
  • 4 Tbsp water


  • In a pan on low flame, dry roast peanuts and sesame seeds till golden brown. Let it cool down then add coconut and water to form a smooth paste. Keep aside.
  • Shallow fry the eggplants in oil until soft but still holds its shape. Drain it on paper towel .  Keep this aside  as well.
  • Take 2 Tbsp of the same oil where you fried the eggplants then fry the onions, ginger and garlic paste until golden brown. Add sesame, peanut and  coconut paste. Cook this for 2 mins.  Then, add turmeric, cumin, chilies, fenugreek and coriander powder.  Cook this for a few mins  again and add tamarind paste.  Mix well.
  • Add the fried baby eggplant and 1 cup water . Mix well then cover and cook for 4-5 mins.
  • Garnish with fresh coriander and serve. (This can be served with rice or chapatti.)

Download PDF here (more photos are in the PDF):  Indian Baigara Baigan Preeti Minhas