Baghare/Bagara Baingan (Hyderabadi Eggplant Curry)

Dry roast peanuts, sesame, coconut, coriander, cumin, and poppy seeds until light golden and aromatic. Cool.

Grind into a smooth paste with tamarind pulp and 2–3 tbsp water.

Slit each eggplant in a criss-cross pattern, keeping the stem intact. Soak briefly in salted water to remove bitterness.

Heat oil in a pan; fry eggplants until lightly browned and tender. Set aside.

In the same pan, heat 3 tbsp oil. Add mustard seeds, cumin, and curry leaves—let them splutter.

Sauté sliced onions until translucent. Add ginger-garlic paste and cook for 1–2 minutes.

Add turmeric, chili, coriander, cumin powders, Cook briefly.

Stir in the ground nut-tamarind paste. Cook until oil begins separating.

Add water, season with salt, and simmer for a few minutes.

Gently add fried eggplants, coating them in the gravy.

Cover and simmer on low for 8–10 minutes until flavors meld and gravy is silky.

Garnish with fresh cilantro.