Baigan Bahar - Sweet and Sour Eggplants

This dish is from western India.  It is a dish that takes the humble eggplant and transforms it into a truly festive party dish. 

• I pound small whole eggplants ( about 12)
• 2 medium onions
• 1/4 cup peanuts
• 1/2 cup grated coconut
• 2 tablespoons blanched onions
• 2 green chilies
• 2 tomatoes
• 6 cloves garlic
• 1/2 cup olive oil
• 1 1/2 tablespoon cumin-coriander powder
• 1/2 teaspoon turmeric
• 1/2 cup tamarind chutney
• 2 tablespoons chopped cilantro

METHOD

Cut the eggplant into four pieces leaving the stem intact. Soak in a bowl of water.

Slice one onion and set aside.

Blend the nuts, coconut, green chilies and one tomato into a fine paste.

Blend the other onion and garlic into a paste.

Heat half the oil in a pan, add the cumin-coriander powder and heat briefly.  Add the sliced onion and fry for about 5 minutes.  Add the onion paste and fry for another 7 minutes.  Add the nut mixture with the tamarind chutney and fry this mixture till the oil separates. This will take a good 15 minutes.  Add half cup water and the remaining tomato quartered with the eggplants. Mix the eggplants well into the gravy.

Cover and cook the eggplants on low heat for 20 minutes.

Remove from the heat. Stir well. Garnish with coriander leaves and serve with chapatis.

Serves: 4 - 6

Contributor: Rinku Bhattacharya

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