Vegan Eggplant Peanut Curry | Vegan Hyderabadi Bagara Baingan

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Serves: 2

Ingredients:

• 10 baby Eggplants (Baingan/Brinjal)
• 3 tbsp roasted Peanuts
• 2 tbsp Sesame seeds
• 2 tbsp fresh/dry Coconut pieces
• 1 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• 11/2 tsp red chili powder
• 3 tsp Garam masala powder
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1 cup chopped Onion
• 1 cup chopped Tomato
• 2 cloves of chopped Garlic
• 1 inch chopped Ginger
• 5 - 6 Curry Leaves (Optional)
• 1 tbsp Jaggery (or Coconut sugar)
• 1/2 cup Tamarind juice / 2 tbsp Tamarind paste
• Pinch of Hing/Asafetida (optional)
• 3 - 4 tbsp Vegetable / Coconut oil
• Salt as per taste

Eggplant/Baingan filling:

• 1 tbsp Coriander powder
• 1 tbsp Cumin powder
• 1 tbsp Garam masala powder
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Salt

Step by step photo recipe to make Vegan Bagara Baingan Curry:

• Heat a pan on medium flame. Add peanuts, sesame seeds, and coconut pieces. Saute it for 2 minutes and transfer it to a blending jar.

• In the same pan add 1 tbsp of oil, chopped onion, garlic, and ginger. Saute till onion turns golden brown and add chopped tomatoes. Let it cook for 2 more minutes and transfer it to the blending jar as well. Blend everything into a smooth paste.

• Slit the eggplants and drop them into a bowl of cold water. Let it sit for 5 minutes or till the water turns brown. Take out the eggplants and wipe off excess water using a kitchen towel. 
• Combine all the spices listed under the eggplant filling section. Stuff each eggplant with the prepared spice mixture.

• Next heat 3 tbsp of oil on low to medium flame and add the stuffed eggplants. Saute for 2 - 3 minute or till the color of the eggplants fades a little. Cover and cook for another 2 - 3 minutes or till the eggplants are half cooked.

• Take out the eggplants and turn the flame low. Into the same pan add cumin seeds, red chili powder, and turmeric powder. Add the ground paste and saute for a minute. Cover and cook the gravy for 2 - 3 minutes on low flame.

• Next add salt, coriander powder, cumin powder, garam masala powder, curry leaves, tamarind juice, and half a cup of water. Add the cooked eggplants to the gravy and mix well. Cover and cook for another 3 - 4 minutes.

• Bagara Baingan Curry can be served with Rice or Roti.