This weeks baignan was all about whole spices. I liked how the last batch turned out so I decided to attempt with the coriander as I had with the cumin- putting the whole seeds in the beginning to fry a bit. I also (on a whim) added a "lipstick" pepper I'd had considered adding to my salsa. It was already charred, it needed to be put to use.
The end result, tasted good, just, again, not what I'm looking for in my Baignan Bharta. A little dissappointing after how close I was with V4. Overly salty and too... smoky? The cumin appears to have broken apart and dispersed, flavor-wise, but I'm not getting that bright coriander flavor.
Honestly I'd been so busy the last few days I'm happy I got around to using the eggplant at all. It was white, which again worried me that this would be too sweet, but I think the things I mention as being issues above actually took care of the sweetness well. Once I have a grain at home to mix I'll see how it is when a little less intense. It also seems to improve in the fridge after a day or two.
I'm not against trying the whole spices thing again, but it may be a dry toast/grind/then use situation as opposed to keeping them whole. Good to try though, just so I know it doesn't work.
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