Bagara Baingan (Curry d'Aubergines d'Hyderabad)

• 500g small eggplants, slit into quarters with stems intact
• 3 tbsp peanuts
• 2 tbsp sesame seeds
• 2 tbsp desiccated coconut
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 onion, sliced and roasted until golden
• 1 tbsp ginger-garlic paste
• 2 tbsp tamarind paste
• 1 tsp Kashmiri chili powder
• ½ tsp ground turmeric
• 1 tsp jaggery or sugar
• 4 tbsp oil
• ½ tsp mustard and nigella seeds, plus 10 curry leaves

Nutrition