Cooking with B.J

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Bhaghare Baingan
Spicy and Sour Eggplant


- 1 kg medium-sized eggplants
- 7-8 curry leaves (curry patta)

- 3 tbsp. tamarind, remove seeds
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 3 medium onions skinned, peeled, and ground
- 1 tbsp. cumin
- 1\2 level tsp. fenugreek seeds (methi dane)
- 1 tsp. mustard seeds (rai)
-1 tbsp. raw peanut, shelled
- 1 tbsp. grated coconut
- 1 tsp. sesame seeds (til)
- 1 tsp. coriander seeds
- 1 tsp. red chili powder

- 1\2 tsp. turmeric ground
- 1\2 cup oil
- 4 tomatoes
- 2-3 green chilies
- Salt according to -taste

- 2 tbsp. coriander leaves
- 2-3 green chilies

1. Dry roast cumin, fenugreek and mustard seeds for a few minutes in a small heavy based frying pan until they give off their aroma. Put them in a blender or food processor with peanut, coconut, sesame seeds, coriander seeds and grind to a powder.
2. Wash the eggplant and pat dry. Slit them lengthwise carefully into four, leaving them still held together at the stalk.
3. In a bowl mix all the spices including salt, chili powder and turmeric, with onion, garlic and ginger paste. Stuff the eggplant with this mixture.
4. Heat oil in a heavy based pan and add curry leaves and almost at once add the egg plant and left over stuffing.
5. Cook over low heat for about 15- 20 minutes or until the egg plant are almost tender.
6. Add tomatoes, stir well and allow to cook for 5-6 minutes or oil begin to separate. Add tamarind stir well and cook for another few minutes.
7. Finely add freshly chopped coriander leaves and chopped green chilies. Serve with Chapati or Nan