Bagara Baingan

Ingredients:

1 Mishra’s Curry Cube

6-8 small eggplants (baingans) or one large eggplant, diced

Oil for deep frying (or the eggplant cubes can be sautéed in a frying pan with some oil)

1 tbsp oil

1 large onion, finely chopped

½ tsp each of garlic and ginger paste

¼ cup shredded coconut

½ cup coconut cream

2 tsp tamarind paste, or to taste

7-8 curry leaves

1 tbsp chopped fresh coriander for garnish, optional

Step one

Over a high heat, deep or shallow fry the eggplant cubes in batches until they are glossy and a little tender. Remove from the oil and keep aside.

Step two

Sauté the onions, ginger and garlic in the oil until the onions are softened and a little transparent. Add the curry leaves and stir thoroughly, then add the tamarind paste and Curry Cube and mix well, and then add the eggplant cubes.

Step three

Stir the mixture a few times. Add the shredded coconut and coconut cream, bring to a boil and simmer, covered, for about 5 minutes. Serve hot garnished with the coriander, if using. Goes well with rice and Indian breads.