Bagara Baingan

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Recipe

Ingredients

6-8	small brinjals (eggplants)
3 tablespoons	peanuts
2 tablespoons	sesame seeds
2 tablespoons	coconut, grated
2 tablespoons	coriander seeds
1 teaspoon	cumin seeds
1 teaspoon	fennel seeds
1 teaspoon	mustard seeds
1 teaspoon	nigella seeds (kalonji)
1 teaspoon	fenugreek seeds
2 tablespoons	tamarind pulp
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
2 tablespoons	oil
1	onion, finely chopped
1 teaspoon	ginger-garlic paste
2 cups	water
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Wash the brinjals and make a cross slit on the bottom of each, keeping them whole.
2. 2 Dry roast the peanuts, sesame seeds, coconut, coriander seeds, cumin seeds, and fennel seeds until aromatic. Allow to cool.
3. 3 Grind the roasted ingredients into a smooth paste with a little water.
4. 4 Heat oil in a pan and add mustard seeds, nigella seeds, and fenugreek seeds. Let them splutter.
5. 5 Add the chopped onion and sauté until golden brown.
6. 6 Stir in the ginger-garlic paste and sauté for another minute.
7. 7 Add the ground paste, red chili powder, turmeric powder, and salt. Cook for 5-7 minutes until the oil separates.
8. 8 Add the tamarind pulp and water, stirring well.
9. 9 Carefully add the brinjals to the pan and cover. Cook on low heat until the brinjals are tender and the gravy thickens.
10. 10 Garnish with fresh coriander leaves before serving.