Prepare the Tamarind: Soak 2 oz dry tamarind in ½ cup warm water for 15-20 minutes. Mash and strain to get smooth pulp. Set aside. This adds the signature tang to your homemade bagara baingan recipe.

Roast the Nuts and Seeds: In a dry pan over medium heat, roast ¼ cup peanuts until golden (2-3 minutes). Add 2 tablespoons sesame seeds, 3 tablespoons coconut, ½ teaspoon cumin seeds, and roast for another 3-4 minutes until aromatic. Cool and grind into a fine paste with a little water. This nutty base is key to the creamy texture.

Fry the Onions: Heat 2 tablespoons oil in a pan. Add sliced onion and fry until golden-brown (7-8 minutes). Blend into a paste with the nut mixture from step 2. Add ginger-garlic paste, coriander powder, turmeric, and red chili powder to this blend.

Prepare and Fry Eggplants: Wash and slit 8-10 baby eggplants lengthwise (4 cuts each), keeping stems intact. Heat 2 tablespoons oil in the same pan and fry eggplants until lightly browned and softened (5-7 minutes). Remove and set aside.

Temper the Spices: In the remaining oil, add ½ teaspoon mustard seeds and remaining ½ teaspoon cumin seeds. Let them splutter. Add curry leaves and sauté for 1 minute.

Build the Gravy: Add the blended paste from step 3. Cook on medium heat for 5 minutes, stirring. Pour in tamarind pulp and 1 cup water. Adjust salt and simmer until oil separates (10-15 minutes).

Add Eggplants and Simmer: Gently add fried eggplants. Cover and cook on low heat for 15-20 minutes until eggplants are tender and gravy thickens. Add more water if needed for desired consistency. Garnish with cilantro and green chilies.