Baghara Baigan

 If you have read my earlier posts than you would know that my most favorite vegetable is Eggplant and one of my very good friend has inspired me to cook this dish . I like to try different recipes and this came out very well. 

This is basically a Heyderabadi dish. Heyderabadi gravies are famous for their delicious, aromatic and unique flavor because of the roasted sesame and peanut paste combination.
Baghara Baigan has tangy flavor because of the use of tamarind and sesame seeds and peanuts gives it typical nutty flavor. Goes perfectly well with roti, briyani or steamed rice..

Ingredients
Sesame peanut powder

• 2 Tablespoon of Peanuts
• 2 Tablespoon of Sesame seeds
• 1 Tablespoon of Cumin seeds

Ground into a smooth Paste

• 6 cloves Garlic
• 1" Ginger Chopped
• 2 Medium Onions Chopped
• 3 Tablespoons freshly grated Coconut
• 2 Tablespoons Tamarind Paste

Other Ingredients

• 250 gm small Brinjals
• 1/4 Teaspoon Mustard Seeds
• 1/4 Teaspoon Fenugreek Seeds
• 1/4 Teaspoon Nigella Seeds
• 3 to 4 Green Chillies,Slit
• 2 Tablespoons of Oil
• 1/2 Teaspoon of Turmeric Powder
• 1/2 Teaspoon of Red Chili powder
• 1/2 Teaspoon of Jaggery or Sugar
• Salt to taste
• Few Curry Leaves

Directions

For the sesame peanut powder

• Combine all the ingredients and dry roast on a hot griddle for few mins. Keep aside and cool.

• Blend in a mixer to a coarse powder.

For the Gravy:-

• Heat 1 tablespoon of oil in a pan, add the prepared onion paste and saute for 5 to 6 mins.

• Add the turmeric powder and red chili powder. Cook on slow flame for few mins.
• Add ground sesame- peanut powder ,Tamarind and jaggery. Saute till oil separates. ( You can add couple of tablespoons water if its required)
• Wash Brinjals and make slits along the length taking care that the brinjals in held together at the stem. Stuff this masala into the slit brinjals and reserve the remaining.
• Heat remaining oil in a kadai (wok). Add mustard seeds, fenugreek seeds, nigella seeds, curry leaves and green chillies.

• Add stuffed brinjals ans saute for 10 mins. Add reserve masala and mix gently.
• Add salt and 1 to 2 cups of water and mix well.
• Cover and cook on a slow heat till the brinjals are fully cooked.
• Serve hot.