Baingan Masala

🔥 Prep

• Wash and slice the 4 eggplants into 1‑cm thick rounds; sprinkle lightly with salt and set aside for 10 minutes, then pat dry.
• Roughly chop the 1 onion.
• Measure out 2 tbsp peanuts, 1 tbsp sesame seeds, 2 tbsp grated coconut, 0.5 tbsp tamarind paste, 3 tbsp oil, 1.25 tsp salt, and have 200 ml water ready.

🔥 Cook

• 1. Heat 2 tbsp of the oil in a large skillet over medium-high heat; add the eggplant slices and fry for 4‑5 minutes per side until golden brown; remove and set aside.
• 2. Add the remaining 1 tbsp oil to the pan and reduce heat to medium; add the chopped onion and sauté for 3 minutes until translucent.
• 3. Add the 2 tbsp peanuts, 1 tbsp sesame seeds, and 2 tbsp grated coconut to the pan; dry‑roast, stirring constantly, for 2 minutes until fragrant and lightly browned.
• 4. Transfer the roasted peanut‑sesame‑coconut mixture to a blender; add the 0.5 tbsp tamarind paste, 1.25 tsp salt, and 100 ml of the water; blend into a smooth paste.
• 5. Return the paste to the skillet; stir in the remaining 100 ml water and bring to a gentle boil over medium-high heat, then reduce to low and simmer for 8‑10 minutes until the gravy thickens and oil separates.
• 6. Add the fried eggplant slices back to the pan; gently toss to coat and simmer for 4 minutes over low heat to allow the flavors to meld.
• 7. Taste and adjust salt if needed; turn off heat and let rest for 2 minutes before serving.

🔥 Serve

• Transfer the Baingan Masala to a serving bowl; garnish with a sprinkle of extra sesame seeds or chopped cilantro if desired.
• Serve hot alongside steamed basmati rice, jeera rice, or warm Indian breads such as roti, naan, or paratha.