Baghare Baingan

Ingredients 

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

Method

1. Trim the stems of the brinjals, wash them and make slits along the length taking care that the brinjal is held together at the stem.
2. Dry roast onions in a non-stick pan till they turn lightly brown and soften. Transfer them onto a plate.
3. Dry roast together coriander seeds, sesame seeds, fenugreek seeks peanuts, poppy seeds, cumin seeds and poppy seeds till fragrant and they begin to change colour. Transfer it onto the same plate.
4. Add ginger, garlic, turmeric powder, red chilli powder and jaggery and mix.
5. Transfer the mixture into a blender, add sufficient water and grind to a fine paste.
6. Transfer the paste into a bowl, add tamarind pulp and mix well. Add salt and mix well.
7. Stuff this masala into the slit brinjals.
8. Heat oil in another non-stick pan, add curry leaves and sauté for a minute. Add the stuffed brinjals and sauté for about 2 minutes. Reduce heat, cover and cook till the brinjals are completely cooked and the oil surfaces.
9. Serve hot.