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Baigan ki chutney

Sarah & Safiyah
A rich peanut-based curry made with eggplants
Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine Indian
Servings 4 servings


  • 6 big eggplants cut into 4 parts
  • 2 tbsp sesame seeds roasted slightly
  • 4 tbsp peanuts roasted
  • 1 big onion chopped
  • 2 big tomatoes chopped
  • 4 cloves garlic
  • 4 chilies slit into halves
  • 50 grams tamarind
  • 2 ½ tsp chili powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 8-9 curry leaves
  • 4 tbsp oil


  • Soak the tamarind in hot water for about 5 minutes
  • Cut the eggplants into 4 parts halfway
  • In a pan roast sesame seeds slightly
  • Remove the sesame seeds and let cool on the side. In the same pan, roast the peanuts until they are brown
  • In a blender, add the roasted sesame seeds and peanuts, onion, tomatoes, garlic, and tamarind and make a paste
  • In a pressure cooker, add oil and eggplants and sauté for about 5 minutes
  • Then add turmeric powder, coriander powder, cumin powder, 2 tsp chili powder, and salt
  • Add the paste to the pressure cooker and close the lid. Let it cook for about 7-10 minutes
  • To make the garnish, in a pan, add some oil, curry leaves, chilies, and ½ tsp chili powder and sauté for about 2 minutes
  • Add the garnish to the baigan chutney and serve with hot biryani and raita
Keyword Side Dish, Vegetarian