Being a eggplant lover I thought this ‘Main Course’ theme for BM# 31 will be incomplete without an eggplant dish. So here I am with a very fancy Baingan/ Eggplant curry that goes well with plain or spiced rice or even rotis. I actually made this curry way back in April to go with the Pressure cooker Bagara rice and it is now time for this post to see the light (of your computer).
I wanted to make a different masala base for the eggplants I had on hand and came across this recipe at Daily Musings by Indosungod. It sounded spicy, creamy and delicious. I made a few changes to fit my pantry needs and this turned out excellent.
Shahi Baingan (Eggplant in Spicy tomato-almond sauce)Yum
10 - 12Eggplants- small Indian variety (make a '+' on the rear end and leave them whole) (or 3 medium Japanese - chopped into 2" pieces)
1Red onion- medium, chopped
1tspChili powderRed - (adjust as per taste)
2tbspAlmond butter- (if you don't have this, soak 2tbsp almonds in warm water and then grind it to a smooth paste)
2tbspsCilantro- finely chopped
For Masala paste:
1Red onion- small, chopped
4 ~ 5clovesGarlic
2 - 3Plum Tomatoes- medium, chopped
Heat 2tsp oil in a saute pan and add all the ingredients for masala paste. Cook on medium flame until onions turn translucent and tomatoes are mushy. Cool for a little bit and then grind this to a smooth paste.
Heat 2tbsp oil in a pan, add onions and cook until lightly browned around the edges. Add eggplants and cook covered until they start to get tender, about 10-12 minutes.
Add chili powder, ground coriander, cumin, turmeric and cook for 1 minute.
Next add the ground masala, almond butter and salt. Add water if the gravy seems too thick. Cover and cook for another 5-7 minutes until eggplants are completely cooked.