Heat oil in a large pan, add all the ingredients for tempering and allow them to sputter.
Add in onion paste and ginger garlic paste. Stir fry for a minute.
Now add all the dry spices, peanut paste, ground spice paste, tomato paste and tomato puree. Stir fry the curry till oil starts to float nicely.
Add the eggplant, stir fry for a minute and add salt.
Stir fry for some more time and add tamarind pulp.
Add two cups of water, cover and cook on low flame, till the eggplant is soft and the oil floats.
Taste the baghare baingan and add in vinegar if you like it more sour.
Simmer for few minutes and turn off the flame.
This dish goes great with pashti.
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very nice receipe
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