Sauteed Eggplant with bhagarey sauce…can be made quickly by preparing sauce in advance.
- 1 pound medium sized small baingan ( baby eggplants)
- 2 large onions sliced and roasted
- 1” ginger piece
- 5-6 garlic cloves
- 1 tbs cumin seeds,
- 1 tbsp fenugreek seeds
- 1 tbsp mustard seeds
- 1 tbsp coconut dessicated
- 2 tbsp peanuts
- 1 tbsp sesame seeds
- 8-10 curry leaves
- 4 green chillies
- 2 tbsp coriander seeds
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 cup cooking oil
- ¼ cup tamarind pulp
- 2 medium tomatoes chopped
- Dry roast cumin, fenugreek and mustard seeds for few minutes in a small heavy based frying pan until they give off their aroma. Grind these in food processor with peanut, coconut, sesame seeds, coriander seeds to a powder.
- Grind onion, ginger, garlic and mix with all the powders including red chili and turmeric powder.
- Slit the eggplants lengthwise carefully into four, leaving them still held together at the stalk. Dip in salt water for about 10-15 minutes. Take out and pat dry.
- Heat ½ cup oil in a heavy based pan and fry eggplants. Take them out in a dish after frying.
- In the same pan heat remaining oil, add curry leaves and almost at once add the masala paste along with tomato chunks and salt, stir continuously, pour little water at regular intervals while frying the paste.
- Add eggplants to this mixture.Cook over low heat for about 10- 12 minutes or until the egg plant are almost tender or when oil begins to separate.
- Stir in tamarind pulp and chopped green chillies. Cook for another 4-5 minutes.
- Garnish with freshly chopped coriander leaves.
- Serve with hot plain rice or roti ( Indian flat bread) or Naan.
Note: The eggplant is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed.