Eggplants ½ kg
Onion 1 medium
Green chilies 4
Peanuts 10
Coconut 1 small piece
Poppy seeds 1 tbsp
White cumin 1 tbsp
White sesame seeds 2 tbsp
Coriander seeds 2 tbsp
For gravy:
Onions 4 crushed
Tamarind juice 1 cup
Green chilies 4
Curry leaves few
Turmeric powder 1 tsp
Onion seeds 1 tsp
Red chili powder 1 tbsp
Ginger garlic paste 1 tbsp
Salt to taste
For baghar:
Fenugreek seeds 6 – 7
Whole red chilies 6 – 8
Curry leaves few
Oil 1 – 1 ½ cups
White cumin 1 tsp
Cooking Directions
Wash small eggplants and soak in cold water.
Roast together coriander seeds, poppy seeds, green chilies, white sesame seeds, white cumin, peanuts and grated coconut on a tawa and grind finely.
Add chopped onion and mix with ground spices.
Add enough water to the spices to make consistency of chutney.
Make a slit on each eggplant.
Fill in the eggplants with a pinch of salt and prepared spices mixture.
Keep the remaining spices mixture aside.
In a cooking pot, heat cooking oil and sauté white cumin, fenugreek seeds, whole red chilies and curry leaves.
Then add onions and stir fry until they are transparent.
Then add red chili powder, turmeric powder, ginger garlic paste and some water and stir briefly.
Then add eggplants, salt to taste and some water and allow cooking on low flame.
When eggplants are tender, add tamarind paste, few curry leaves, remaining spices mixture, green chilies and onion seeds and allow simmering on low flame until oil forms a separate layer.
Delicious Bagharay Baingan is ready to serve.
