Eggplant & Peanut Curry Recipe – Authentic Indian Baingan Bharta

Last Updated on 5 months ago by Neha Deshmukh

Eggplant & Peanut Curry Recipe – Authentic Indian Baingan Bharta

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Eggplant & Peanut Curry, or Baingan Bharta as it’s traditionally known. This isn’t just any eggplant curry; it’s a symphony of textures and tastes, with smoky eggplant, a rich peanut-sesame base, and a lovely tang. I first made this when I was trying to recreate my grandmother’s cooking, and it’s been a family favorite ever since. It’s a little bit of effort, but trust me, the results are so worth it!

Why You’ll Love This Recipe

This Baingan Bharta is more than just a delicious meal. It’s comforting, satisfying, and packed with authentic Indian flavors. The combination of the soft eggplant with the crunchy peanut and sesame paste is simply divine. Plus, it’s a fantastic way to enjoy eggplant if you’re not usually a fan – the roasting really transforms it! It’s perfect with a steaming bowl of rice or alongside some fluffy biryani.

Ingredients

Here’s what you’ll need to create this magic:

• 1 baingan or eggplant
• 2-3 dry red chillies
• 2 tbsp gingelly oil (Indian sesame oil)
• 2 tbsp white sesame seeds
• 3 tbsp raw peanuts
• 2 tbsp grated coconut (or desiccated)
• 0.5 tsp minced garlic
• 0.5 tsp grated ginger
• 1 heaping tsp coriander powder
• 0.5 tsp jeera (cumin) powder
• 0.5 tsp red chilli powder
• 0.5 tsp black mustard seeds
• 0.25 tsp fenugreek seeds (methi)
• 0.5 cup sliced onions
• A few curry leaves
• A pinch of turmeric powder
• 1 tsp tamarind extract
• 0.75 tsp powdered jaggery or dark brown sugar

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Gingelly Oil (Indian Sesame Oil) – Its Unique Flavor: This is key to getting that authentic taste. It has a nutty, aromatic flavor that you won’t get with other oils. If you can’t find it, neutral oil can be used, but it won’t be quite the same.

Coconut – Fresh vs. Desiccated Options: Freshly grated coconut is amazing if you can get it! But desiccated coconut works perfectly well – just make sure it’s unsweetened. About 2 tablespoons of desiccated coconut is a good substitute for the fresh.

Peanuts & Sesame Seeds – Roasting for Enhanced Taste: Don’t skip the roasting step! It really brings out the flavors of the peanuts and sesame seeds. Keep a close eye on them, as they burn easily.

Regional Variations in Spice Levels

Indian cuisine is all about regional variations, and this curry is no exception. Some families prefer a milder flavor, while others like to crank up the heat. Feel free to adjust the amount of red chilli powder to your liking. In some parts of India, they also add a touch of asafoetida (hing) for extra depth of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

First, wash and pat dry the eggplant, then cut it into long wedges. Heat 1 tbsp oil in a pan and fry the eggplant until it’s lightly charred and softened. Don’t worry about making it perfect – a little char adds a lovely smoky flavor! Drain on paper towels.

Next, in a dry skillet, roast the grated coconut (if using) until golden. Remove and set aside.

In the same pan, roast the peanuts and sesame seeds on low heat until fragrant. Add the coconut, mix, and cool. Then, grind everything into a smooth paste with a little water. This is your flavor base!

Now, heat the remaining oil in the pan. Add the mustard and fenugreek seeds. Once they splutter, add the onions and red chillies and sauté until the onions turn golden brown.

Add the curry leaves, ginger, garlic, and turmeric. Sauté for about 30 seconds until everything is aromatic.

Stir in the red chilli powder, coriander powder, cumin powder, and salt. Add 2.5 cups of water and bring to a simmer.

Mix in the ground peanut-sesame-coconut paste. Cook on low heat until the curry has thickened slightly.

Dissolve the tamarind extract and jaggery in ½ cup of water. Add this to the curry along with the fried eggplant. Simmer, covered, for 5-7 minutes until the eggplant is tender.

Finally, adjust the consistency by simmering longer to thicken or adding water to thin. Serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the eggplant. Work in batches if necessary.
• A good quality non-stick pan is your friend for this recipe!
• Taste as you go and adjust the seasoning to your liking.

Variations

Vegan Adaptation: This recipe is naturally vegan!

Gluten-Free Adaptation: This recipe is naturally gluten-free.

Spice Level Adjustment – Mild to Fiery: Reduce or omit the red chilli powder for a milder curry. Add more for a fiery kick! My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.

Festival Adaptations – Serving During Special Occasions: This curry is often made during festivals like Diwali and Pongal. It’s considered a very auspicious dish.

Serving Suggestions

This Eggplant & Peanut Curry is fantastic with:

• Steaming hot rice
• Fluffy biryani
• Roti or naan bread
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of eggplant works best for this curry? Globe eggplants are the most commonly used, but Indian varieties like the long, slender ones also work beautifully.

Can I make this curry ahead of time? Yes! The flavors actually develop even more overnight.

How can I adjust the tanginess of the curry? Add more or less tamarind extract to suit your taste. A squeeze of lemon juice also works well.

What is the best way to roast the coconut? Keep the heat low and stir frequently to prevent burning. You want a golden brown color and a lovely aroma.

Can I use a different nut instead of peanuts? Cashews or almonds can be used, but they will change the flavor profile. Peanuts really give it that authentic taste.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!