Hyderabadi Bagare Baigan

Ingredients for 5-6 Servings:

Brinjal(medium size) : ½ Kg
Peanuts(phalli): 1 Cup
Sliced Dry Coconut 0r Coconut powder : 1 Cup or 4 tablespoon
Sesame Seeds (till) : 1 ½ Cup
Onion chopped : 1
Coriander Seeds(dhaniya): 1 ½ Teaspoon
Fenugreek Seeds(meethi): 1/2 Teaspoon
Balck Seeds (Kalaunji) : ¼ Teaspoon
Cumin Seeds (zeera): 2 ½ Teaspoons
Mustard Seeds(rayi) : 1 Teaspoon
Ginger Garlic Paste : 1 Tablespoon
Turmeric Powder : ½ Teaspoon
Salt : 1 ½ Teaspoon
Red Chilli Powder : 2 Teaspoons
Whole Green Chillies : 4-5
Curry Leaves : Handful
Chopped Coriander : 1 Bunch

Procedure:

-In a frying pan, roast sliced dry coconut, peanuts, sesame seeds, one and a half teaspoon of cumin seeds and one and a half teaspoon of coriander seeds. Saute the chopped onion.

-Mix all these and grind them into a fine paste.

-Semi slit the brinjals vertically into four.

-In a cooking saucepan, add oil and sauté or semi fry the brinjals, take out and keep them aside.

-In the remaining oil, add cumin seeds, fenugreek seeds, black seeds and mustard seeds and let them splutter.

-Add ginger garlic paste, turmeric powder and add the paste of roasted coconut, peanuts, sesame seeds, cumin and coriander seeds and sauted onion.

-Cook well, add salt and red chilli powder. Keep stirring till it oil floats on top.

-Add tamarind water and cook for 10 min on medium flame.

-Add semi fried baigan, curry leaves, coriander and green chillies.

-Simmer for 4-5 minutes.

Hyderabadi Bagare Baigan is ready to be served.