Email: harihar@us.net

Baghara Beingan

Ingredients

Egg plant
Onions
Green chillies
Ccoconut grated
Ginger
Dhania seeds
Khuskhus, sesame, cumin, dry red pepper
tamarind paste, salt, oil for saute-ing, curry leaves.

Method

1. Cut the eggplant and saute it in about 3 tablespoon of oil adding salt to taste and keep it aside.
2. Dry roast and dry grind to smooth powder:
   
   • 1 tablespoon of dhania seeds
   • 1 table spoon of khus khus seeds
   • 1 table spoon of sesame seeds
   • 1/2 tsp of cumin
   • 3 dry red pepper
3. Wet grind to a paste:
   • 1 cup of fresh or dry coconut
   • one medium onion, cut
   • 1" fresh ginger piece

4. In a thick bottomed kadai, add 4-5 tablespoons of oil and pour the wet masala, 1/4 tsp of turmeric, 2 vertically slit green chillies and saute it until the oil leaves the sides
5. Add the dry masala and add 1/2 tsp of tamarind paste with 1 cup of water.
6. When this starts boiling add the baingan (egg plant) and more salt to taste.
7. Garnish it with curry leaves.

This goes well with plain, or basmathi rice.