Ingredients

• 10 Baingan (aubergines)
• 2 medium size onions
• 1 tbsp - oil for frying the masala
• 1.5 piece - ginger
• 9 to 10 cloves - garlic
• 2 tsp - poppy seeds
• 3 tbsp - peanuts
• 2 tsp - cumin seeds
• 1 tbsp - coriander seeds
• 1 big piece coconut (grated)
• 1/4 tsp - turmeric powder
• 1.5 to 2 tsp - red chilli powder
• 3 tbsp - oil for tempering
• 8 to 10 curry leaves
• 1.5 tbsp - tamarind pulp
• oil for deep frying
• salt to taste

How to Make Bagare Brinjal

• Wash the baigans well. Dry them with a clean napkin.
• Slit them length wise very carefully into 4.
• See to it that they are still held together at the stalk.
• Deep fry the baigans very carefully in hot oil, so that they do not break.
• Turn just once. Fry for a few minutes till they are little tender. Remove in a plate.
• Place the onions directly on the gas, but on a low flame.
• Turn them regularly to completely char the skin.
• When done remove from the fire.
• Cool for a while and peel the skin.
• Chop the onions. Heat 1 tbsp of oil in a frying pan, add to it onions, ginger, garlic, poppy seeds, peanuts, one tsp cumin seeds, coriander seeds and grated coconut.
• Fry for a few minutes on a low flame till aromatic.
• Cool and grind this mixture with a little water on a grinding stone (preferably) or in a mixer to get a smooth paste.
• Add turmeric powder, red chilli powder and salt. Mix well.
• Stuff a little of this mixture in each baigan and keep aside.
• Heat oil in a kadhai, add cumin seeds, when they splutter add curry leaves. Saut1.5 for a second.
• Place the stuffed baigans in the oil.
• If any mixture is left, spread it on the top of the baigans.
• Evenly pour tamarind pulp on the baigans and let them cook on a low flame till the oil separates.
• Serve with hot puris.