Fried baby eggplant with a peanut-coconut sauce (Baghare baingan) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 493) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a combination of ground cayenne pepper and paprika for deghi mirch.

  • TrishaCP on July 22, 2018

    I found gorgeous, finger-sized eggplant at the farmer's market and they were amazing in this recipe. Since my eggplant were so small, I only needed to fry them about 5 minutes to get a perfect consistency. The peanut coconut sauce was a bit grainy for me (no high speed blender), but it was still absolutely delicious with the eggplant.

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