BAGHARA BAINGAN

A typical Hydrabadi dish, goes very well with biryani.

INGREDIENTS:
Brinjals - 250gms (I used chinese eggplants but u can use small baby brinjals too.)
Oil - 3tbsp
Mustard seed - 1 tsp
fenugreek seed - 1/2 tsp
Cumin Seeds - 1/2 tsp

Curry leaves - 4

Onions chopped - 1 medium sized
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Coriander power -1/2 tsp
Cumin powder - 1/2 tsp
Red Chilli Powder -  tsp
Desiccated Coconut or fresh grated - 1 tbsp
Peanuts - 1 tbsp
Sesame Seeds - 1  tbsp
Tamarind Extract - 1 tbsp
Salt to taste

METHOD:

• Heat two tablespoons of oil in a thick and wide pan and add the brinjals. Sprinkle some salt and leave the brinjlas to cook untill well done and soft.
• In the meantime roast the peanuts, coconut powder and sesame seeds one after another on low heat. and blend it to a fine paste.
• Transfer the cooked brinjals to another container leaving the oil behind ( if there is any).
• In the same pan heat one tablespoon of oil and add mustard seed, fenugreek seed, cumin seed and curry leaves. To this add onions and saute for 2 mins.
• Then add ginger garlic paste and saute for another 3 mins. Now add turmeric powder. coriander powder, cumin powder, red chilli powder and mix well.
• Then add your blended peanut paste. add little water if needed and cook for 5 mins on low heat while keep stirring it or else it will settle down to the bottom of the pan.
• Then add tamarind extract and salt and cook on a low heat untill the oil separates, by continuously stirring them.
• Add the cooked brinjals, simmer it for 5 mins. Serve hot.

Makes 4 servings.