Bagara Baigan/ Eggplant curry

Serves 4

Ingredients:

500 gms baingans (brinjal/eggplants)
1 tsp cumin seeds
½ tsp turmeric powder
4 tbsp oil
Salt to taste


For Gravy:
 
2 medium sized onions, chopped
2 cloves garlic (optional), chopped
1 tsp ginger, chopped
2 tbsp raw peanuts
2 tbsp grated coconut
2 tbsp white sesame seeds (til)
1 tsp poppy seeds (khus khus)
1 tsp coriander seeds
1 tsp cumin seeds
2 inch cinnamon stick
2-3 cloves
1 bay leaf
½ tsp peppercorns
½ tsp caraway seeds
1-2 black cardamom
1 lemon sized tamarind ball
3-4 green chillies, chopped
2 tbsp chopped coriander leaves
¼ cup water


Direction:

• Cut the eggplants in cubes and soak them in salted water for about 15-20 minutes.
• Take a wok and roast all the dry stuff including raw peanuts, sesame seeds, poppy seeds,coriander seeds, cumin seeds, cinnamon stick,cloves,bay leaf, peppercorns,caraway seeds and black cardamom.
• When the spices become light brown, add dry coconut.
• Roast the spices again with coconut Ntill it turns brown.
• Once the spice coconut mixture cools down then add this mixture with the rest of the ingredients ginger, garlic, green chillies, 1 tbsp coriander leaves , tamarind and grind it together with some water.
• Now drain the soaked eggplants.Heat 2 tbsp oil in a wok and saute eggplants in it.
• Add 1sp salt and let it cook on low heat for about 8-10 minutes.
• Heat the remaining oil in different pan add cumin seeds and let them splutter.
• Now add the masala paste and fry it on medium heat for about 15 mins.
• Add turmeric powder to the paste and fry for another 20 mins till the oil starts to seperates from the surface.
• Add cooked eggplants along with 1¼ cups water.Add more salt if required.
• Mix and simmer for around 8-10 minutes.
• Garnish it with coriander leaves and serve hot with Roti/Rice.