Fry separately the sesame seeds, peanuts, cumin seeds and methi seeds and grind them separately to a powder.
Now cut onion into small pieces and green chillies into two halves.
Take a pan, pour 3 tsps of oil and put green chillies.
Then put onions, fry them well till it changes its colour to golden brown.
Now put mint and fry for a few seconds and turn off the stove.
After it cools, put them in a grinder, add ginger garlic paste, little turmeric powder (haldi), red chilli powder, salt, curry powder and grind them into a thick paste.
If required add a little bit of water.
Remove it and keep it aside.
Make 4 slits vertically for each baingan (do not cut it completely).
Keep them in microwave for 3 to 4 minutes and remove them.
Take a pan pour 2 tbsps of oil and put baingan and fry them for few minutes.
Then add the ground paste and mix well, see that baingan does not break.
When it is well cooked add tamarind water, mix them and let it cook for another 6-7 minutes.
Now add cumin-methi powder and turn off the stove and garnish with cilantro leaves.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.