Ingredients
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250g Baingan (eggplant)cubed
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2 tbsp Oil
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3-4 Dry Red Chilies
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1 tsp SaltAs per taste
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1 medium Onion
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8-10 Curry Leaves
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1/2 cup Coriander
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1.5 tbsp Tamarind
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1 tsp Jaggery
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GheeFor serving
About
Move over traditional Baingan Bharta—here comes Baingan Pacchapuri, a rustic, vibrant South Indian-style eggplant dish that’s smoky, tangy, spicy, and totally irresistible! Infused with the bold flavors of tamarind, dry red chilies, curry leaves, and a hint of jaggery, this version is lighter yet deeply flavorful. Served warm with hot rice and ghee, it brings together the earthiness of baingan and the punch of southern spices in every bite. Whether you’re craving a quick weekday side or a comforting soul meal, Baingan Pacchapuri is the regional twist your kitchen has been waiting for.
Benefits :
- Naturally Vegan & Gluten-Free: This dish is plant-based and free from gluten, making it a great choice for people with dietary restrictions.
- Rich in Antioxidants: Eggplant and red chilies provide antioxidants like anthocyanins and capsaicin that support heart and cell health.
- Good for Digestion: Tamarind and jaggery help improve digestion and balance acidity, while curry leaves support gut health.
- Minimal Ingredients, Maximum Flavor: You get bold taste with very few pantry staples, making it quick and cost-effective.
- Great Source of Fiber: Eggplants are high in fiber, which promotes satiety and supports gut health.
Steps
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1
Done
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Heat 1 tbsp oil in a pan and sauté baingan cubes until soft and golden. |
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2
Done
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In the same pan, fry dry red chilies in 1 tbsp oil until crisp. |
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3
Done
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In a mortar & pestle, pound chilies with salt, then add onion and curry leaves, crushing coarsely. |
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4
Done
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Toss in fried baingan and coriander, lightly pound for that rustic texture. |
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5
Done
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Mix in tamarind pulp, 2 tsp oil, and jaggery (if using) for a perfect flavour balance. |
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6
Done
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Serve hot with steaming rice and a generous drizzle of ghee! |
