Baghare Baingan

Baghare Baingan

Serves: 4

You will need

For Baingan:

50 ml oil for frying
4 baingan - purple color (aubergines), cut in half

For spice paste (masala):

1 teaspoon cumin seeds (jeera)
1 teaspoon coriander seeds
1 teaspoon poppy seeds (khas khas)
1 1/2 teaspoon peanuts
2 tablespoon (30 g) grated coconut (optional)
1 1/2 teaspoon sesame seeds (til)
2 tablespoon water

Other ingredients

1 tablespoon oil
1 onion, roughly chopped
1 spring curry leaves
1/4 turmeric powder
2 green chillies, slit lengthwise
1/2 teaspoon red chilli powder
1/2 teaspoon salt (or to taste)
1 cup water (100 ml)
1 teaspoon tamarind paste or 3 teaspoons tamarind juice
1 tablespoon coriander leaves

Method

For brinjal:

Wash and clean brinjal. Wipe each brinjal with a kitchen towel and cut in half.

Heat oil 50 ml oil on a medium heat and deep - fry brinjal pieces until lightly browned. Drain and keep aside.

For spice paste:

Heat a fry pan and, separately, dry roast cumin seeds, coriander seeds, poppy seeds, sesame seeds and peanuts for 1 minute on a low to medium heat. Remove skin form the roasted peanuts. Transfer these ingredients to a mixer bowl and make a smooth in a mixer with 2 tablespoon water. If using grated coconut, dry roast for 10 minutes on a low to medium heat and make a paste along with the other ingredients.

Final preparation:

In another pan, heat 1 tablespoon oil fry sliced onions till golden color and crisp.

Add curry leaves, ground paste, turmeric powder, slit green chillies and red chilli powder. Saute for 2 - 3 minutes on a low heat (you will get a nice aroma !!!)

Add 1 cup water, tamarind paste / juice and salt to taste and cook for 10 minutes on a low to medium heat or until the gravy slightly thickens. Add fried brinjals and stir gently. Sprinkle chopped coriander leaves and cook again on a low heat for 5 - 7 minutes. Serve hot with Biryani / Pulao/ Rotis / Rice.