Baghare Baingan

Category : Curries,Eggplant-brinjal, South Indian lunches

Time Taken : 15-30 mins

Ingredients: 

8 - baby brinjals (aubergines/baingan) - round and small

1 - medium onion

2 - dried red chillies 

2 tbsp - tamarind extract 

1/2 tsp - ginger paste

4 tbsp - crushed peanut powder

2 tbsp - dessicated coconut - grated

2 tbsp - sesame seeds

1 tbsp - dhania powder

1 tsp - cumin seeds

1 tsp - red chili powder

1/2 tsp - turmeric powder

1/4 cup - water

salt to taste

4 tbsp - oil + oil for frying aubergines

Method

1. Wash the brinjals well, and make 2 perpendicular cuts through its base, upto 3/4 of the length, making a criss-cross, and leaving the head (green stem) intact. Now heat oil in a wok for frying.
2. When its ready, drop 2-3 aubergines at a time and deep fry till they turn purplish-grey, and the skin becomes crispy.
3. Remove and let it drain on a tissue paper.
4. Tip:
   • Heat two tablespoons of oil in a thick and wide pan and add the brinjals.
   • Sprinkle some salt and leave the brinjals to cook until well done and soft.
5. In the meantime roast the peanuts and sesame seeds.
6. Switch off the flame and add the grated coconut to this, then pan-fry on low-flame till it turns light golden.
7. Grind in a spice blender and keep aside.
8. In the same wok, take 2 tbsp oil and add the chopped onions to it.
9. Saute for 3-4 mins till pinkish in color.
10. Add the cumin seeds, coriander powder and red chillies, and roast for another 2 mins.
11. Now blend all of the roasted ingredients along with the turmeric powder.
12. Add the ginger and tamarind paste, along with 1/4 cup water, and blend to form a smooth and thick paste.
13. Take a non-stick pan, add 1 tbsp oil, add the roasted spice blend and sufficient water to make gravy.
14. Add salt and lemon juice according to taste.
15. Cover and let it simmer on low-flame for 5-8 minutes.
16. Now add the fried brinjals to this gravy.
17. Stir gently to allow gravy to penetrate the slits in the brinjals.
18. Cover and cook for another 10 minutes.
19. When its time to serve, garnish with some finely chopped