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Bhagare Baingan (Aubergine and Coconut Curry)

Baby aubergines are simmered in a spiced tomato, tamarind and coconut gravy enriched with a paste of poppy seeds, sesame and fried onions.
Course Main Course
Cuisine Indian
Keyword Aubergine, Coconut, Curry
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 people

Ingredients

  • 1 tbsp Poppy Seeds
  • 2 tbsp Vegetable Oil
  • 90 g White Onion finely chopped
  • 1 tbsp Sesame Seeds
  • 1 tbsp Fresh Coconut grated
  • 160 g Tomato fresh
  • 4 tbsp Vegetable Oil
  • 150 g White Onion thinly sliced
  • 5 clove Garlic peeled and ground to a paste
  • 0.25 tsp Ground Turmeric
  • 1 tsp Kashmiri Chilli Powder
  • 2 tsp Ground Cumin
  • Salt to taste
  • 8 Baby Aubergine slit open lengthways 8-10
  • 1.5 tsp Tamarind Paste
  • 0.5 tsp Ground Black Pepper coarsely ground
  • 2 Dried Red Chilli mild
  • 12 Fresh Curry Leaf
  • Coriander to garnish
  • Rice to serve
  • Roti to serve

Instructions

  • For the paste, soak the poppy seeds in 70 ml warm water for 20 minutes. Meanwhile, put the oil in a small frying pan on a medium heat, then fry the onions for eight or nine minutes, just until they start to change colour. Add the sesame seeds and grated fresh coconut, and fry, stirring, for two minutes. Take off the heat and leave to cool to room temperature. Once cooled, stir in the poppy seeds and their soaking liquid, then blitz to a smooth paste.
  • Meanwhile, put the tomatoes in a blender and blitz to a smooth puree. In a large, heavy-based frying pan for which you have a lid, heat the oil over a medium heat, then add the onions and fry, stirring regularly, for 17-18 minutes, until softened and lightly browned. Add the garlic paste, fry for 20 seconds, then stir in the turmeric, chilli powder and cumin, and fry, stirring for a few seconds, until fragrant.
  • Add the pureed tomatoes and fry, stirring, for five minutes, until the mix splits and the oil leaves the side of the pan. Add the ground poppy seed and onion paste and fry, stirring continuously, for four minutes. Pour in 350 ml warm water, season with salt to taste, then stir in the aubergines, cover and simmer on a low heat for about 15 minutes, stirring once halfway through. Add the tamarind paste and simmer for a further five minutes.
  • Take off the heat and stir in the black pepper, whole dried red chillies and curry leaves. Garnish with coriander and serve warm with rice or roti.