Bagara baingan

Ingredients

• 8–10 small round brinjals
• 3 tbsp peanuts, 2 tbsp sesame seeds, 2 tbsp dry coconut
• 1 tsp coriander seeds, 1 tsp cumin seeds
• 2 onions, sliced and roasted
• 1 tbsp ginger-garlic paste
• Tamarind the size of a lemon, soaked in 1 cup water
• ½ tsp turmeric, 1½ tsp red chilli powder
• ½ tsp mustard seeds, ½ tsp nigella seeds, a sprig of curry leaves
• 1 tsp jaggery, salt to taste, 5 tbsp oil

Method

1. Slit each brinjal into four from the bottom, keeping it joined at the stem. Soak in salted water.
2. Dry-roast the peanuts, sesame, coconut, coriander and cumin. Grind with the roasted onions to a smooth paste.
3. Fry the brinjals in oil until lightly browned on all sides; set aside.
4. In the same oil, splutter mustard and nigella seeds with curry leaves. Add ginger-garlic paste, turmeric, chilli powder and the ground paste. Fry on low heat until the oil separates.
5. Add the tamarind water, jaggery, salt and ½ cup water. Add the brinjals, cover and cook on low heat for 15 minutes until soft.
6. Serve with biryani, bagara khana or rotis.