BAGHARE BAIGAN

First we prepare the masala , heat a pan on low heat and add peanuts , dry roast it , stirring continuously , until it becomes light brown and crispy, take it out in a bowl

In the same pan add poppy seeds , white sesame seeds and dessicated Coconut , dry roast them separately one by one , until they become light brown and crispy . Take them out in the same bowl

Now in the same pan dry roast dried red chillies , coriander seeds and cumin , until they become light brown and crispy . Take it out in the same bowl

Let them cool down completely , then grind them into a smooth paste by adding tamarind water . Take out the ready masala in a bowl and keep it aside for further use

For making the brinjal curry , cut the tomatoes into two portions each. Make a cris cross on top of each brinjal piece .

Heat oil in a kadai and add brinjals , fry them , by turning them regularly , until they become light brown, take them out in a bowl . In the same oil add mustard seeds , cumin , Fenugreek seeds and curry leaves , let them splutter , then add onions , cook it on low heat , stirring in between , until it becomes light brown.

Now place the tomato pieces in the kadai , upside down , and cook on low heat , until it becomes little soft . Then take it out in a bowl .

Now stuff the brinjal pieces with the ready masala and place them in the same kadai , add some salt and water , mix them gently. Cover and cook on low heat , until they become soft .

Remove the lid and add some more masala , tomato pieces and little water , mix them very gently and cook for 5 minutes .

Now add tamarind pulp and jaggery , cook further until the jaggery completely dissolves . Baghare Baigan is ready to serve .

Take out the ready Baghare Baigan in a serving platter and garnish it with some finely chopped coriander leaves