Baghaare Baingan

INGREDIENTS:-

Brinjals - 250g round ones
Onions - 2 cut into small pieces
Ginger - 2 teaspoon chopped finely
Garlic - 1 tablespoon chopped finely
Coriander seeds - 1 teaspoon
Sesame seeds - 1 1/2 teaspoon
Roasted peanuts - 3 tablespoon
Cumin seeds - 1/2 teaspoon
Poppy seeds - 1 teaspoon
Dry coconut - 1 " square
Fenugreek seeds - a pinch
Jaggery - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Red chilly powder - 1/2 teaspoon
Tamarind - 1 lemon sized ball soaked in hot water for 15 minutes
Curry leaves - a few
Oil - 1/2 cup
Salt - as per taste

METHOD OF PREPARATION:-

• Wash brinjals, make cross slits along the length of the brinjals ensuring that the brinjals are held together at the stem and keep aside.
• Roast the onions on a tawa for 8 minutes, till they soften a little and turn slightly golden brown.
• Dry roast on a medium heat, coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, dry coconut and fenugreek seeds till they are slightly brown and gives  out a roasted smell.
• Grind together the onions, roasted spices, ginger, garlic, salt, turmeric, red chilly powder and jaggery to a fine paste. Using only about 5 teaspoon of this paste stuff the brinjals, and keep aside. Add tamarind water to the remaining paste.
• Heat oil in a pan, add curry leaves and after a few seconds, add the stuffed brinjals. Shake the pan instead of stirring, to brown the brinjals evenly, for about 10 minutes.
• Add the ground spice paste mixed with tamarind water. Cook covered over medium heat for 7 minutes. Add 1/2 cup water and stir occasionally till brinjals get tender and oil separates.