Bhagary Baingan

Ingredients:

Brinjal (Eggplant) 750 grams
Green chillies (medium size) 10-15 (1 pao)
Onion 2 large (Paste)
Garlic 7-8 Cloves (Paste)
Red Chilli Powder 2 Tablespoon
Turmeric Powder 1 Teaspoon

Raw Peanuts 5 Tablespoon
Poppy Seeds (Khashkhash) 1 Teaspoon
Sesame Seeds (Til) 4 Tablespoon
Grated coconut 4 Tablespoon
Tamarind pulp (Imli ka gooda)1 Cup
Mustard Seeds (Rai dana) 1 Teaspoon
Fenugreek Seeds (Meethi Dana) ½ Teaspoon
Black Seeds (Kalonji) ½ Teaspoon
Cumin Seeds (Zeera) 1 Teaspoon
Red Chili Whole 8-10
Curry Leaves 15-20
Heeng Powder ¼ Teaspoon
Mustard oil 1½ cup
Salt to taste

Method:

• Wash and dry brinjal & green chillies.

• Mark a cross on brinjals, let the stem be attached. Slit green chillies.

• In a pan dry roast raw peanuts, poppy seeds, sesame seeds, and grated cocont. Grind this roated masala.

• Now in a bowl add roasted and grinded masala, salt to taste, red chilli powder, turmeric powder and 4 tablespoon tamarind pulp.

• Make a paste and fill half the paste in brinjal and green chillies.

• Fry brinjal and green chillies in half cup of mustard oil. Keep aside.

• In a pot add mustard seeds, fenugreek seeds, black seeds, cumin seeds, red chilli whole, curry leaves and heeng powder, dry roast a little then add 1 cup mustard oil and onion and garlic paste.

• Fry for about 3-4 minutes. 

• Now add the remaining masala paste and fry.

• Add a little water and remaining tamarind pulp. Add salt to taste and fry.

• Add the fried brinjal and green chillies.

• Add about 1½ glass of water, cover and cook on medium low heat.

• When the brinjals are done switch off the flame and dish out.

          Serve with chapattis and rice.

          Enjoy with your family and friends.