Bagara Baingan

You Need:

Baby Egg Plant - 10

Curry leaves - 10

Fenugreek seeds - 1/4tsp

Thick tamarind juice - 4tbsp

cumin powder -1/2tsp

coriander powder - 1tsp

cumin seeds - 1/2tsp

mustard seeds -1/4tsp

Red chilli powder - 1tsp

Turmeric - 1/4tsp

jaggery - a little

cinnamon stick 1inch - 2

cloves -2

bay leaves - 2

Elachi - 1

Chopped green chilli -2

Chopped onion - 1

Hing - a pinch

Gingergarlic paste - 1tsp

For masala powder:

Peanut - 1/4cup

sesame seeds - 3tbsp

Cocount powder or grated cocount - 3tbsp

Method:

Roast the peanuts in a medium heat for 1min,we need to fry the peanuts for 70% with that add sesame seeds let them splutter,add cocount powder fry it for another 30sec ,keep it aside to cool.

once the mixture gets cooled grind it to a fine paste(not a very fine paste neither a coarse paste)

Slit the eggplant till the midway(don't cut) add salt with this place it in the nan grill over the stove top(In the original recipe u need to fry it in the oil)for 3 to 4mins,for cooking it evenly u need to turn all the side,keep it aside.

Heat oil in a pan put all whole garam masala,mustard seeds,cumin seeds and fenugreek seeds once they splutter add onion,curry leaves,hing and salt saute it for a min then add turmeric and ginger garlic paste with this again saute it till the onion gets brown.if the mixture gets dry while u sauteing u can add very little amt of water(make sure the mixture should not get burn).Now add cumin powder,coriander powder and chilli powder ,add 1/2 cup of water and bring it to boil.Add Peanut masala paste now.At this stage turn ur stove to low-med then add tamarind water with another 1cup of water and jaggery ,cook this gravy till oil looses out.Finally add eggplants into the gravy cook it for another 10 to 15mins,so this eggplants slowly observe all flavors from the gravy switch off the stove.Serve warm with paratha,roti ,rice,briyani...Etc.