Baghare Baingan

Ingredients:

Eggplants/Baingan – 6 small size purple in color
Onion – 2, large, sliced
Sesame seeds (Tillh) – 1 1/2 tbsp
Poppy seeds/Khas-Khas – 1 tbsp
Peanuts– 1/2 cup
Coriander seeds – 1 tbsp
Turmeric – 1/2 tsp
Coconut cream or coconut pwd – 2 tbsp
Ginger Garlic paste – 1 tbsp
Jaggery/Gud – 30 gms
Red chilli powder – 1/2 tsp
Green chillies – 6-8
Salt – to taste
Cumin seeds – 1 tbsp
Nigella seeds/Kalonji – 1 tsp
Black Mustard seeds – 1 tsp
Fenugreek seeds – 1/4 tsp
Tamarind concentrate – 2 to 3 tbsp
Oil
Fresh coriander - 2 tbsp chopped

Procedure:

Wash the Baingan and make four perpendicular cuts from the base , taking care the stem end is intact. Soak them in a bowl of cold water with 1tbsp salt to prevent discoloration. Keep aside till you prepare the other mixture

In a non-stick frying pan on medium-high heat. As soon as it warms up add the sliced onion. Roast them for about 10-12 minutes or until slightly browned stirring continuously . Remove the onions in a plate to cool.

In the same pan, add the sesame seeds, poppy seeds, coriander seeds. and peanuts. Roast them evenly until they turn a shade darker and release aroma. Keep aside to cool. Grind them in a spice grinder to a very fine powder.

Put the roasted onions, ground spices, turmeric, coconut , ginger-garlic paste, jaggery, red chilli powder, green chillies, and salt in a food processor or a blender and blend to a smooth paste.

Drain the baingan and use some blended mixture and fill into the cuts of the baigan. In a wide non-stick saucepan, pour about 2 tbsp oil and shallow fry, stirring frequently, covering with a lid in between, for about 10-15 minutes until they are tender. Gently remove them in a platter and keep aside.

In the same saucepan at medium heat, pour about 1/4 cup oil and as soon as it warms up, add cumin seeds, dried red chillies, fenugreek, kalonji and mustard seeds and curry leaves. As they start to splutter, lower the heat and immediately pour the earlier prepared blended smooth paste of onions and spices and cover the lid for a minute so that the aroma of bagar should mix with the mixture

Open the lid and mix it all. Let it cook uncovered for around 8-10 minutes adding a few drops of water if needed, until oil separates from the mixture. Keep stirring it occasionally add the fried eggplants and half cup hot water

when the baingan appear tender, after about 10 minutes add the tamarind concentrate and gently fold it into the curry. Let it cook covered further for about 3 minutes. Transfer to a warm serving dish garnish with fresh coriander.