Home | Veggie Table - Show #36

Veggie Table - Show #36

Bagaira Baingan

• 1 lb (½ kg) -- Small eggplants
• 3 (Three) -- Small onions, diced
• 3 tbsp (50 mL) -- Grated coconut
• 3 (Three) -- Red chilies (dried)
• 1 tbsp (15 mL) -- Coriander leaves
• 1 tbsp (15 mL) -- Sesame seeds
• 2 tsp (10 mL) -- Ginger/garlic paste
• 1 -- Marbleized ball of tamarind
• 1 -- Handful of cashew nuts
• 1 -- Bay leaf
• 1 ½ tbsp (22 mL) -- Veg/canola oil
• To taste... -- Salt

Heat a little oil (to cover bottom of pan) and fry separately, the following: red chilies; cashew nuts; onions; grated coconut; sesame seeds, and coriander. Grind to a paste with the ginger/garlic paste. Wash and slit eggplants, keeping stem intact. Add salt to the ground paste and mix well. Stuff eggplants with this masala. Heat remaining oil and season with bay leaf. Add stuffed eggplants and fry lightly for five minutes. Add remaining masala paste and a little water. Cover and cook until done. Extract tamarind pulp and add to eggplants. Simmer until gravy is thick, and serve hot.