Recipes · Indian · Main Courses

Baghare Baingan (Hyderabadi Aubergines in Peanut, Sesame and Tamarind Gravy)

One serving has 727 kcal and 15 g protein, and at least a fifth of a woman's daily need of manganese (133%), copper (123%), thiamin (70%), folate (66%), vitamin K (59%) and niacin (52%). Ready in 65 minutes.

• Preparation: 20 min
• Cooking: 45 min
• Makes: 1 serving (634 g)
• Difficulty: Medium
• Diets: Vegan, Gluten-free, Dairy-free
• Contains: mustard, peanut, sesame

Ingredients

• 15 g Peanuts, raw
• 10 g Sesame seeds
• 8 g Desiccated coconut
• 2 g Coriander seeds
• 1 g Cumin seeds
• 60 g Onion
• 5 g Ginger
• 5 g Garlic
• 1.5 g Red chilli powder
• 0.5 g Ground turmeric
• 1 g Salt
• 15 g Tamarind pulp
• 220 g Small aubergines
• 15 g Vegetable oil
• 0.5 g Mustard seeds
• 0.3 g Fenugreek seeds
• 4 g Jaggery or brown sugar
• 200 g Water
• 5 g Coriander leaves
• 65 g Basmati rice (to serve)

Method

1. Dry-roast the peanuts in a heavy pan over medium-low heat for 4-5 minutes, until fragrant, then the sesame seeds for 1-2 minutes, until golden, then the coconut, coriander and cumin seeds for 1 minute. Let them cool and rub the skins off the peanuts.
2. Fry half the onion, sliced, in a teaspoon of the oil for 6-8 minutes, until brown. Grind the roasted mix, the browned onion, the ginger, garlic, chilli powder, turmeric and salt with a little water to a smooth, thick paste. Soak the tamarind in 50 g of the water (hot), squeeze it and strain it.
3. Slit each aubergine in a cross from the base, leaving the stem end whole so it holds together.
4. Heat the rest of the oil in a pan over medium heat and fry the aubergines for 6-8 minutes, turning, until the skins blister and they start to soften. Lift them out.
5. In the same oil, crackle the mustard and fenugreek seeds (with a sprig of curry leaves if you have them), add the rest of the onion, chopped, for 4 minutes, then the paste. Fry it for 5-6 minutes, stirring, until it darkens and the oil starts to separate.
6. Add the tamarind water, the jaggery and the rest of the water, put the aubergines back, cover and simmer on low heat for 15-20 minutes, until they are very tender and the gravy is thick, with oil on top. Meanwhile, cook the rice.
7. Scatter the curry with chopped coriander and serve it with the rice. At Hyderabadi weddings it is served beside the biryani.

Nutrition per serving

Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.

Climate footprint

0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.

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