Baingan/Eggplant Curry by @samsweetandspicetreats

45 min
Hard

4 servings

8

Brinjal

🍅

120 g

Tomato

🥜

24 g

Peanuts

🥜

9 g

Cashews

🌱

3 g

Poppy Seeds

🌿

3 g

Coriander Seeds

⚫

0.5 g

Pepper

🌾

3 g

Sesame Seeds

🫗

45 ml

Oil

🟡

2 g

Mustard Seeds

🌾

0.5 g

Fenugreek Seeds

🧅

150 g

Onion

🍃

2 g

Curry Leaves

🫚

5 g

Ginger Garlic Paste

🌶️

1 tsp

Chilli Powder

🌿

1 g

Cumin Powder

🟡

0.75 g

Turmeric Powder

🧂

4 g

Salt

🍋

60 ml

Tamarind Juice

🌿

4 g

Coriander Leaves

Preparation Steps

  1. Step 1/15

    Wash 8 small eggplants and make four lengthwise slits in each, keeping the stem intact.

    eggplant
    🔪knife
    🪵cutting board

  2. Step 2/15

    Dry-roast the peanuts, cashews, poppy seeds, coriander seeds, whole black pepper, and sesame seeds in a dry frying pan until fragrant.

    peanuts
    cashews
    poppy seeds
    coriander seeds
    whole black pepper
    sesame seeds
    🍳frying pan
    🥄wooden spoon

  3. Step 3/15

    Blend the roasted ingredients with 2 tablespoons of water until a smooth, thick paste forms.

    peanuts
    cashews
    poppy seeds
    coriander seeds
    whole black pepper
    sesame seeds
    water
    🥄measuring spoons

  4. Step 4/15

    Heat 2 tablespoons of cooking oil in a frying pan over low heat and fry the slit eggplants for about 10 minutes until softened.

    cooking oil
    eggplant
    🍳frying pan
    🥄spatula
    🥄measuring spoons

  5. Step 5/15

    Transfer the fried eggplants to a plate and set them aside.

    eggplant
    🥄spatula

  6. Step 6/15

    Heat the remaining 1 tablespoon cooking oil in a saucepan and crackle the mustard seeds and fenugreek seeds.

    cooking oil
    mustard seeds
    fenugreek seeds
    🍲saucepan with lid
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/15

    Add the chopped onion and curry leaves, then sauté until the onion turns light brown.

    onion
    curry leaves
    🔪knife
    🪵cutting board
    🍲saucepan with lid
    🥄wooden spoon

  8. Step 8/15

    Stir in the ginger garlic paste and cook for 1 minute until fragrant.

    ginger garlic paste
    🍲saucepan with lid
    🥄wooden spoon
    🥄measuring spoons

  9. Step 9/15

    Add the tomato paste and cook for 2 minutes, stirring until it thickens slightly.

    tomato
    🍲saucepan with lid
    🥄wooden spoon

  10. Step 10/15

    Add ground turmeric, red chili powder, and ground cumin, then stir for 30 seconds to bloom the spices.

    ground turmeric
    red chili powder
    ground cumin
    🍲saucepan with lid
    🥄wooden spoon
    🥄measuring spoons

  11. Step 11/15

    Stir in the prepared roasted spice paste and salt until the masala is evenly combined.

    peanuts
    cashews
    poppy seeds
    coriander seeds
    whole black pepper
    sesame seeds
    salt
    🍲saucepan with lid
    🥄wooden spoon

  12. Step 12/15

    Add the fried eggplants and coat them gently with the masala.

    eggplant
    🍲saucepan with lid
    🥄spatula

  13. Step 13/15

    Pour in the tamarind juice and remaining water, then stir gently to combine.

    tamarind juice
    water
    🍲saucepan with lid
    🥄wooden spoon
    🥛measuring cup

  14. Step 14/15

    Cover the pan and simmer for 5 to 7 minutes until the eggplants are tender and oil rises to the surface.

    eggplant
    🍲saucepan with lid

  15. Step 15/15

    Garnish the curry with fresh coriander leaves and serve hot alongside beef biryani.

    fresh coriander leaves
    beef biryani
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Nuts, Seeds, Herbs and spices, Herbs, Seasonings, Condiments

Ingredients

Brinjal, Tomato, Peanuts, Cashews, Poppy seeds, Coriander seeds, Pepper, Sesame seeds, Oil, Mustard seeds, Fenugreek seeds, Onion, Curry leaves, Ginger garlic paste, Chilli powder, Cumin powder, Turmeric powder, Salt, Tamarind juice, Coriander leaves

Allergens

Peanuts, Tree nuts, Sesame, Mustard

Dietetics

Dietary regimen

Gluten-free, Dairy-free

Calories

330 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 26g, Dietary fiber: 8g, Fat: 23g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 590mg, Iron: 2.8mg, Calcium: 70mg, Magnesium: 65mg, Sodium: 480mg

Vitamins

Vitamin C: 14mg, Vitamin K: 18µg, Folate: 45µg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

knife, cutting board, measuring spoons, measuring cup, frying pan, saucepan with lid, spatula, wooden spoon

Appliances

stovetop, blender

Type

Type

Type Of Dish

Side dish, Curry

Occasions

Lunch, Dinner, Weekend meal, Family meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Indian, South Indian

Geographic

India, South Asia

Various

Aspect

Texture

Tender, Creamy, Thick, Saucy, Nutty

Flavors

Spicy, Tangy, Earthy, Nutty, Aromatic, Savory, Slightly bitter

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard if left out longer than 2 hours), fridge : 3 days (Cool completely before storing,Store in an airtight container,Reheat until steaming hot), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Texture of eggplant may soften after thawing)