Recipe: Hyderabadi Bagare Baigan - Eggplant Curry

Serves about 6

1 eggplant, about 1 1/2 pounds, peeled and cut into 8 to 12 slices
1 1/2 teaspoons salt
1/2 cup vegetable oil
2 large onions, sliced
2 tablespoons sesame powder
2 tablespoons coconut powder
2 tablespoons tamarind paste, dissolved in 1/2 cup water
1 tablespoon grated fresh ginger
2 large chillis, finely chopped
4 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon sugar
1/4 teaspoon ground cloves
4 tablespoons chopped coriander leaves

Sprinkle the eggplant slices with the salt, then set aside.

Heat 2 tablespoons of the oil in a saucepan, then stir-fry onions until they turn light brown, adding a little more oil if necessary. Stir in remaining ingredients, except coriander leaves, then stir-fry for two minutes. Add two cups water and boil uncovered over medium/high heat for 10 minutes, turn heat to very low and allow to simmer.

Heat the remaining oil in a frying pan, then fry a few eggplants pieces at a time over medium heat for about about 10 minutes or until they begin to soften but still firm, adding more oil if necessary. Remove, then drain on paper towels.

Add the fried eggplant to saucepan mixture, then reduce heat to medium-low and cook for a further ten minutes. Decorate with the coriander leaves and serve with plain rice or Biryani.

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