1 lb Brinjals – Egg plants (round or long variety)
3- 4 Green Chilies
1 tsp Ginger-Garlic paste
For the masala:
4 tsp Ground nuts
2 tsp Sesame seeds
1 tsp Coriander seeds
1 tsp Khus-khus
3 tsp grated coconut
½ tsp Red Chili Powder
1 tsp Tamarind paste
Wash and slit brinjals lengthwise.
Take 1 tsp of oil in a skillet and add groundnuts till they are nicely done, then add coriander seeds, ½ tsp jeera, sesame seeds, khus-khus, grated coconut and fry them all till nicely done and aroma fills the room. Remove from the skillet to a mixer jar and let cool.
Add 2 tsp of oil in the skillet and add chopped onions, green chilies and ginger-garlic paste and fry till the onion turns translucent, then add cut tomatoes, salt, turmeric and tamarind paste and cook for a few minutes. Remove from flame and let cool.
Dry grind the dry masala first and add fried onion mixture and grind to a smooth paste. Add water as required.
Take 3 tsp of oil in a skillet and add ½ tsp jeera, few curry leaves, slit brinjal pieces and salt. Fry then till they are soft and well cooked. Then add the ground paste, turmeric, red chili powder and 1 cup water or as required and cook on a medium flame for 6 – 8 minutes or till the oil separates. Check for salt and adjust seasonings.
Garnish with coriander. Serve with hot rice or rotis.
A stuffed version of Baghara baingan can be done by stuffing the ground masala in small purple brinjals and cooking them till nicely done on slow flame.