Baingan Bagara

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A traditional Hyderabadi recipe with flavorful blend of Indian spices...

Ingredients:

6 baby brinjals

2 tsp ginger garlic paste

1/4 tsp turmeric powder

1 tsp coriander powder

1 tsp red chilli powder

1/4 tsp mustard seeds (rai)

1/4 tsp nigella seeds (kalonji)

8 to 10 curry leaves (kadi patta)

1 tsp tamarind pulp

4 tbsp oil

Salt

To be Roasted and Grounded

2 tbsp white sesame seeds

1 tsp cumin seeds

2 tbsp peanuts

2 tbsp grated coconut

1 medium onion, chopped

Method:

• In a large non-stick saucepan at medium heat, dry roast sesame seeds, groundnut, coconut powder, cumin seeds one by one separately till slightly darker in colour. 
• And then roast the onion till they are slightly soft and golden in colour and grind together to a smooth paste.
• Slit brinjals lengthwise, into four, but leave the stems on, and fry in oil until soft and tender. Drain and set aside. 
• In the same oil, add cumin seed, mustard seeds, nigella seeds, stir until the seeds crackle.
• Now add curry leaves and ginger & garlic paste, stir for few seconds.
• Then add the grounded paste & mix it well stir for 5 minutes
• Add red chili powder, turmeric powder, salt and mix well, cook for few seconds.
• Add tamarind pulp leave it for low heat till oil separated. 
• Now add the brinjals and 1/2 cup of water and salt and cook covered over a slow flame for 5-10 min.
• Garnish with fresh coriander leaves and serve hot. 

(I made slightly dry, you can make in curry style also)