Baigun Tarkari Recipe

House Specials

1. 1

   Eggplant prep

   Cut two medium eggplants into 1-inch cubes. Lightly sprinkle with salt and let sit 10 minutes to draw out moisture, then pat dry.

2. 2

   In a large skillet, heat 3 tablespoons vegetable oil. Fry the eggplant cubes in batches until deep golden on all sides. Remove and drain on paper towels.

3. 3

   Parboil potato

   In salted water, parboil the potato cubes for about 5 minutes until slightly tender. Drain and set aside.

4. 4

   In the same pan used for frying (with a bit of oil remaining), add the chopped onion and sauté until translucent and lightly golden.

5. 5

   Add minced garlic, grated ginger, and green chilies. Sauté for 1-2 minutes until fragrant.

6. 6

   Stir in turmeric, ground cumin, ground coriander, and red chili powder. Cook for 30 seconds to bloom the spices.

7. 7

   Add chopped tomatoes and cook until they break down and the oil begins to separate from the masala.

8. 8

   Return the fried eggplants and parboiled potato to the pan. Gently mix to coat with the masala.

9. 9

   Pour in about 1/2 to 3/4 cup water. Simmer the curry for 8–10 minutes, until vegetables are tender and flavors meld.

10. 10

    Sprinkle garam masala over the curry and adjust salt to taste. Stir well and simmer for 2 more minutes.

11. 11

    Turn off heat and stir in fresh cilantro leaves for aroma and color.

12. 12

    Serve Baigun Tarkari hot with steamed rice, roti, or paratha.