Baby Eggplants in Coconut Peanut Masala

Small eggplants have a charm of their own. They soften and cook easily. They taste distinctive. You also eat with your eyes... these little ovals floating in a spicy curry, look very appealing. I make these in the style of bagara baingan, the iconic Hyderabadi eggplant. 

A complete opposite of the baigan that I make, this version uses a paste of fresh coconut, peanuts, sesame seeds, coriander, cumin and spices as a base flavor. Curry leaves, green chiles, sugar and tamarind enhance the dish. A little prep, a short braise makes the eggplants a sight to behold. And savor!

BABY EGGPLANTS IN COCONUT PEANUT MASALA

DF, VF, GF, EF, V

Serves 4

6-8 small purple Eggplants

3 tablespoons Canola Oil

1/2 teaspoon Mustard seeds

4-6 Curry leaves

1-2 Green Chiles, cut into chunks

2 tablespoons Tamarind Paste

1 teaspoon Sugar or Jaggery

3/4 teaspoon Kosher Salt

Coconut Paste -(to be ground)

1/2 cup fresh grated Coconut

1/4 cup Peanuts

1 teaspoon Sesame seeds

1 teaspoon Coriander seeds 

1/2 teaspoon Cumin seeds

1/4 teaspoon Turmeric

1/2 teaspoon Chile Powder

1 teaspoon Paprika (for color)

1 teaspoon Kasuri Methi

Wash and dry the eggplant. 

Cut a cross halfway through the eggplant, starting at the round end. Keep the stem side intact.

Heat oil in a wok or wide saucepan.

Saute eggplants, stirring often, on a medium flame till slightly soft, about 10-15 minutes.

While eggplant softens grind the coconut paste using water. The paste should be fairly smooth. Add water as needed.

When the eggplant has softened, take it out of the saucepan. 

You should have some residual oil left in the pan. If not add a teaspoon more.

Splutter mustard seeds, green chile and curry leaves.

Scrape the coconut paste into the oil and stir fry for 5 minutes.

Put the eggplants into the masala. 

Season with tamarind paste, sugar and salt.

Add 1/2 cup of water, cover the pan and braise till eggplant is easily pierced with a knife. Add more water if needed.

The gravy should be thick and coat the eggplants.

The eggplant tastes really good with dal and rice, a veggie lover's gem.

 

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