Hyderabadi Bagara Baingan

Its a famous Hyderabadi cuisine.

Ingredients:

• Baby Baingan/ Brinjals/ Eggplants (small, round shaped): 5-6 
• Sesame seeds: 1 tbsp
• Peanuts (Raw): 1 tbsp
• Fresh coconut (grated): 1 tbsp
• Onion: 2 (chopped)
• Oil: 3-4 tbsp
• Salt: to taste
• Ginger garlic paste: 1-2 tsp
• Turmeric pwd: 1 tsp
• Cumin seeds: 1 tsp
• Coriander pwd: 1-2 tsp
• Red chilli pwd: 1 tsp
• Tamarind: a small ball sized
• For garnish:
• Coriander leaves (finely chopped)

Method:

• Wash and slit baby brinjals from centre. (Make sure you don't cur brinjals apart)

• Tamarind water: Put tamarind in 1 cup warm water to get tamarind water.
• Paste:

• Dry roast sesame seeds and peanuts until golden brown. Let them cool.

• Grind roasted peanuts,sesame seeds, grated coconut with a little water to form a smooth paste.  

• Heat 1-2 tbsp oil in pan.
• Put baingan in pan and on low flame,cook till they become soft. It will take approx 10 mins. (Make sure they don't loose their shape). Keep it aside.

• In the same pan, add 1 tbsp oil. Add jeera (in which you cooked baingan). Add ginger garlic paste and onions.
• Cook till onions turn translucent. Add (ground) paste. Mix well.
• Add turmeric pwd, red chilli pwd, salt, coriander pwd. Mix well and cook until the paste thickens.

• Add tamarind water. Mix well.

• Add baby brinjals. Cover and cook for 7- 10 mins until the gravy thickens.

• Garnish with coriander leaves.
• Serve hot with rice/biryani or chapati/ parantha .