Hyderabad x France
Bagara baingan ratatouille
Provence brought the spiral, Hyderabad brought the sauce. Everyone brought an appetite.
95 minTime
7 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original277kcalsame
7 gproteinsame
8 gfibresame
95minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Dry roast the peanuts, sesame and coconut on low heat for 4 minutes and grind with 100 ml water to a smooth paste.
- 2Heat 2 tbsp oil in a pan on medium heat. Crackle the mustard, cumin and nigella with the curry leaves, then cook the onion and red pepper for 10 minutes.
- 3Add the ginger garlic paste for 1 minute, then the chilli, turmeric, bagara paste, tamarind water, jaggery and salt. Simmer 8 minutes until thick.
- 4Heat the oven to 180°C. Spread the sauce in a 24 cm baking dish and arrange the vegetable slices on top in a tight, overlapping spiral.
- 5Brush with the remaining oil, season, press a sheet of baking paper on top and bake in the oven at 180°C for 45 minutes. Uncover for the last 15 minutes.
- 6Rest 5 minutes and scatter coriander.
Serve it like this
Lift a neat stack of the spiral onto a warm plate with a spoon of the sauce swooshed beside it, then top with coriander and a few roasted sesame seeds.
