Ingredients

• Brinjal - 6, small, tender
• 2 tbsp - oil
• 2 tbsp - ginger garlic paste
• 1/4 tsp - turmeric powder
• 3/4 tsp - chilli powder
• 1/2 cup - tamarind pulp
• 1 - onion, roasted
• Roast separately:
• 1/2 cup - copra
• 1 tbsp - groundnuts
• 1 tbsp - sesame seeds
• 1 tbsp - coriander seeds
• 1/2 tsp - cumin seeds
• 3 - green chillies
• Coriander leaves - a few sprigs.

How to Make Bagare Baingan Brinjal

• Make two slits in each brinjal from base towards stalk end without separating quarters, leaving a bit of the stalk end on.
• Soak the brinjals in salted water.
• Heat oil, squeeze the brinjals to remove excess water, drop into hot oil, shake the pan from time to time and lift out brinjals when they change colour.
• Reheat oil and seasoning of a pinch of cumin seed and a spring of curry leaves.
• Add ginger garlic paste and saute. Add ground masala, powdered spices, ground onion and fry till masala leaves the pan and oil separates.
• Add the brinjals and fry for a few minutes, then add salt and tamarind pulp and sufficient water to cook the brinjals till tender but firm. Simmer till oil floats on surface. Serve hot.