The humble eggplant (brinjal, to Indians) is such a versatile fruit, is cultivated widely in India, and growing up we were introduced to many different varieties. At home it is usually cooked with black-eyed beans in a tangy, tamarind juice (puli kuzhambu) and the taste is just something out of the world.
Most recently I enjoyed eggplant in the form of Bagare Baingan (also Gutti Vankaya) at Revathi Aunty's house for New Years.This is her secret recipe 
– there is just a fine balance of flavours that should not overpower the eggplant. As with most Indian recipe there are no strict measurements of ingredients: the recipe below is something that I’ve tried a few times now with great reviews (all thanks to Revathi Aunty for the very 'secret' recipe)! There are many different variations to bagare baingan and this recipe will surely be a hit with both eggplant & peanut lovers.
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Enjoy!
this looks phenomenal.. but isn't this bhagare baingan? my friend's mom makes a dish like that with peanuts, love it!
gorgeous pics.
Thanks! I think you are absolutely right – I’ve got my terms mixed. I’ll update right away 🙂