Baghare Baingan

Ingredients 

• 250 grams small brinjals (baingan)
• 2 medium onions, quaertered
• 1 1/2 tablespoons coriander seeds
• 1 1/2 tablespoons sesame seeds (til)
• 1/4 teaspoon fenugreek seeds (methi dana)
• 2 tablespoons peanuts
• 3/4 teaspoon poppy seeds (khus khus)
• 1/2 teaspoon cumin seeds
• 2 tablespoons grated dried coconut (khopra) 
• 1 inch ginger, chopped
• 6-8 garlic cloves, chopped
• 1 pinch turmeric powder
• 1/2 tablespoon red chilli powder
• 1/2 tablespoon jgrarted aggery 
• 2 tablespoons tamarind pulp
• Salt to taste
• 2 tablespoons oil
• 1 sprig of curry leaves

Method

1. Trim the stems of the brinjals slightly, wash then and make crisscross slit on the bottom side taking care that the brinjal is held together at the stem.
2. Heat a non-stick pan, add onions and dry roast till they turn lightly brown and soften. Transfer them onto a plate.
3. Add coriander seeds, sesame seeds, fenugreek seeds, peanuts, poppy seeds, cumin seeds and dried coconut in the same pan, mix and dry roast till they begin to change colour and give out a nice aroma. Transfer this mixture onto the same plate. Add ginger, garlic, turmeric powder, red chilli powder and jaggery and mix well and let the mixture cool down.
4. Transfer the mixture into a grinder jar, add a little water and grind to a fine paste. Add tamarind pulp and mix well. Transfer into a bowl, add tamarind pulp and mix well. Add salt and mix well.
5. Stuff this masala into the slit brinjals and reserve the remaining.
6. Heat oil in a non-stick kadai, add curry leaves and sauté for 1 minute. Add the stuffed brinjals and sauté for about 5 minutes. Add the reserved masala and mix gently. Add 1 cup of water, mix well, cover and cook over low heat till the brinjals are fully cooked and oil surfaces.
7. Transfer into a serving bowl and serve hot.