Bengali-Style Baby Baingans

Last night we had a simple home-cooked meal of dal, chawal and baby baingans (eggplant). I ate rice with my hands -- that's an achievement! The dal-chawal was standard fare, but the baingan was different and special. Try this:


1. Slit long baby baingans along their length and sprinkle salt on them. Set them aside to sweat for an hour.

2. Blot with kitchen towels and they’re ready to be cooked.

3. Heat 2 T oil in a pan and sauté ½ tsp each of cumin, mustard, fennel, fenugreek, and onion seeds (kalonji).

4. Add a cup of finely chopped onions and cook till onions turn golden.

5. Mix ½ tsp each of turmeric, cumin powder, coriander powder, red chilli powder, salt and 2 tsp tamarind paste with a cup of water. Add to the onions and cook for 2-3 mins.

6. Add the baingans to this mixture, cover and cook till tender.

7. Garnish with chopped coriander and serve with dal-chawal.

Update: Added picture