Baby Aubergines with Sesame and Tamarind Sauce
There are different versions of this dish all over the country but the most popular one is from Hyderabad. It has rich, deep, earthy notes, and some recipes use fat green chillies alongside the aubergines, or even include lamb’s liver in the sauce.
The term baghare refers to the tempering of the aubergines.

Serves 4

Ingredients:

12 baby aubergines
1½ teaspoons salt
2 tablespoons vegetable or corn oil
½ teaspoon mustard seeds
2 sprigs of fresh curry leaves
2 teaspoons Ginger–Garlic Paste (see page XX)
1 quantity of Boiled Onion Paste (see page XX)
¼ teaspoon ground turmeric
1 teaspoon red chilli powder
4 tablespoons tamarind paste
500ml water

For the masala paste:
50g desiccated coconut
1 tablespoon peanuts
1 tablespoon sesame seeds
1 tablespoon coriander seeds
½ teaspoon cumin seeds
3 green chillies, chopped
2 tablespoons coriander stalks

To finish:
a pinch of sugar
a sprig of mint, finely chopped
1 tablespoon Crisp Fried Onions

Method:

Make 2 deep slits in each aubergine, forming a cross from the base towards the stalk end but leaving the quarters attached. Leave the calyx and a little of the stalk on to hold the aubergine together. Sprinkle the aubergines with half the salt and set aside for a good 20 minutes.
Meanwhile, make the masala paste. Separately roast the coconut, peanuts, sesame, coriander and cumin seeds in a dry frying pan over a medium heat for a minute or two, then remove from the heat. Blitz them in a small food processor with the chillies and coriander stalks, adding just enough water to make a paste.
To cook the aubergines, heat 1 tablespoon of the oil in a large, heavy-based pan and fry them over a high heat for 2–3 minutes, stirring from time to time, until they are seared on all sides. Remove the aubergines from the pan and heat the remaining oil in it. Add the mustard seeds and curry leaves, let them crackle, then add the ginger–garlic paste and fry for 2–3 minutes, stirring constantly to prevent sticking. Add the onion paste and cook, stirring, until it turns light brown. Stir in the turmeric, red chilli powder and masala paste, reduce the heat and fry for 10–12 minutes, until the oil begins to separate from the mixture at the side of the pan. Now add the remaining salt and the tamarind paste and cook for 3–4 minutes.
Return the fried aubergines to the pan and mix well. Pour in the water and simmer for 10–12 minutes, until the aubergines are soft but still hold their shape. Finish with the sugar, chopped mint and fried onion. Serve with either naan bread or pilau rice.

Tip - Don’t stir the aubergines too vigorously when simmering them in the sauce, as they break quite easily.