Bagara Baingan. Aubergine in gravy

INGREDIENTS 

Small Eggplants or 2 large eggplants   10- 12 

finely chopped onions   1/2 cup 

green chillies   2

ginger   1"  

garlic   3 pearls 

tamarind juice  1 cup 

red chilli powder  1 tsp or to taste 

cumin powder   1 tsp 

coriander powder  1 tsp 

turmeric powder   1 tsp 

garam masala powder   1/2 tsp 

mustard seeds   1/2 tsp 

oil for cooking 

salt to taste

For Paste

roasted sesame seeds   3 tbsp 

roasted peanuts   3 tbsp

METHOD

Slice the eggplants into quarters without removing the stem. 

Heat 2 tablespoons or more oil in a pan and shallow roast the eggplants until tender, cooked 

and browned. Keep aside. By sprinkling water, when eggplants are getting cooked, you can 

speed the process.

 If using large eggplants, cut the them into smaller, ideal pieces, as you prefer.

Make a smooth paste of sesame seeds and peanuts. Keep aside.

Make a paste of onion, garlic, ginger and green chillies. Keep aside

 Heat 2 tablespoons of oil in a pan; add mustard seeds and allow it to crackle; then stir in the 

onion paste and saute until well roasted and begins to change color.

 Add the peanut and sesame paste, all the powders,  salt and the tamarind juice.

 Add 11/2 cups of water and allow it to boil.

 Add the roasted eggplants and simmer for 5 minutes. 

Turn off the heat and serve warm with  Biriyani/ Steamed Rice/ Pulao/ Roti.

Garnish with some finely chopped coriander leaves.

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