Begharay Bengan - Eggplant Curry (Veg)
Baby eggplants slow cooked in a rich sesame peanut curry.
Servings: 4
Ingredients
- 6 baby eggplants
- 3 Tbsp oil
- 1/2 tsp mustard seeds
- 1/4 tsp onion seeds [kalonji]
- 1/4 tsp fennel seeds
- 1 1/4 tsp ginger-garlic paste
- 5-6 curry leaves
- 2 green chili chopped
- 1 small onion chopped fine
- 1/4 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp red chili powder or paprika for a milder flavour
- 1/4 tsp turmeric powder
- 1/2 tsp paprika powder
- 1/4 tsp garam masala powder
- 1 tsp sugar (optional)
- 1/2 tsp tamarind paste
- water as needed
- salt salt
- coriander leaves for garnish
For the Curry Base
- 4 Tbsp peanuts or cashews
- 1 Tbsp tahini paste
- 3 Tbsp coconut flakes (unsweetened)
- 2 tsp sesame seeds
- 1 tsp poppy seeds
- water as needed
Instructions
Make Curry Base
- In a shallow pan on medium heat, dry roast the coconut, peanuts, sesame seeds and poppy seeds for 5-6 minutes until fragrant. Transfer to a blender.
- Add the tahini and a little water (1-2 tsp) and blend it to a fine paste. Set aside.
Cut & Stuff the Eggplant
- Cut the baby egg plant by making an x on the bottom, but don't cut all the way through to the stem so it remains in tact.
- Sprinkle inside with a pinch of salt and add 1 tsp of the curry base mixture. Set aside and repeat for the remaining baby eggplants.
Cook the Curry
- In a pan heat 2 tablespoons of oil on medium heat.
- Add the eggplants and cook on medium heat, turning often until the eggplants are little softened, around 10-12 minutes. You don't want them to be too soft, they will not be cooked all the way through, but that is ok.
- Remove the eggplants from pan and place on a kitchen towel.
- In the same pan add 1 tablespoon of oil on medium heat. Once the oil is hot add 1/2 tsp mustard seeds and let them crackle. Add 1/4 tsp each of onion seeds and fennel seeds.
- Add chopped green chilli and curry leaves and mix.
- Add chopped onions and cook, stirring often, until they are translucent, about 10 minutes. Add the ginger-garlic paste and cook till the raw smell goes away, around 2-3 minutes.
- Once the ginger-garlic is cooked, add the dry spices - 1/4 tsp cumin powder, 1/2 tsp coriander powder, 1/2 tsp red chilli powder and salt to taste. Mix well to combine.
- Cook the spices for 2-3 minutes, add around 1/2 cup of water to make sure spices don't burn.
- Now add the remaining curry base paste to the pan.
- Add 1/2 tsp turmeric powder and 1/2 tsp paprika powder and cook for 5-6 minutes on medium-low heat.
- Add the previously fried eggplant into the curry.
- Add 2 cups of water, cover and cook the curry on medium-low flame for 15-20 minutes until the eggplants are cooked all the way through.
- Add 1/4 tsp garam masala, 1/2 tsp tamarind paste, sugar, if using, and mix. Allow to come to a boil and adjust flavour for salt and spice.
- Turn off the heat and add some fresh coriander leaves and serve immediately.