Authentic Deccani Baghara Baingan with Warm Jowar Roti
Tender whole eggplants simmered in a rich, nutty sesame and peanut gravy, infused with aromatic spices. Paired perfectly with rustic flatbreads for a comforting meal.
60min
Total Time
4
Servings
Deccani
Cuisine
Recipe
1
Dry roast the peanuts, sesame seeds, and grated coconut until fragrant, then grind them into a smooth paste with a little water.
2
Heat two tablespoons of oil in a pan and shallow fry the slit eggplants until partially cooked and tender; remove and set aside.
3
In the same pan, add remaining oil and splutter mustard seeds, cumin seeds, and fenugreek seeds.
4
Add chopped onions and sauté until golden brown, then stir in the ginger-garlic paste until raw aromas disappear.
5
Add coriander powder, red chili powder, and turmeric powder, stirring well for a minute.
6
Pour in the prepared peanut-sesame paste and cook on medium heat until oil separates from the masala.
7
Add tamarind pulp, salt, and half a cup of water to adjust the gravy consistency.
8
Gently drop the fried eggplants into the simmering gravy, cover, and cook on low heat for ten minutes until the flavors infuse.
9
Garnish with fresh coriander leaves and serve piping hot with warm Jowar rotis.
Ingredients
8 small tender eggplants (baingan), slit lengthwise keeping stems intact
1/4 cup roasted peanuts
2 tablespoons roasted sesame seeds
2 tablespoons dry grated coconut
1 large onion, finely chopped
2 tablespoons ginger-garlic paste
1 tablespoon tamarind pulp
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 tablespoon coriander powder
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
3 tablespoons cooking oil
Salt to taste
Fresh coriander leaves for garnish
4 warm Jowar rotis for serving
*This AI-generated recipe may contain inaccuracies.