Ingredients

• 4 - eggplants/bringals, medium size or 6 small size
• 2 tbsp - sesame seeds
• 2 tbsp - peanuts
• 1 large - onion
• 2 tsp - ginger-garlic paste
• 1 tsp - red chilli powder
• 1 tsp - coriander powder
• 1/2 tsp - cumin powder
• 1/2 tsp - turmeric powder
• one small lemon size - tamarind
• 1 tbsp - oil
• Salt to taste
• 2 cups - water

How to Make Baigara Baigan

• In a pan, roast sesame seeds until golden brown, followed by peanuts and set aside.
• Once cool, grind sesame and peanuts to a fine paste using a little water. [Add coconut if using].
• Soak the tamarind in water for 15 mins and extract the pulp in approximately 1 cup of water.
• Wash, chop onion.
• Wash and slit the eggplant/brinjal and keep aside.
• In a pan heat oil and saute the eggplant until golden brown or till eggplant becomes soft, keep aside.
• In the same pan, add chopped onion, ginger garlic paste and fry until golden brown (add a little more oil if required).
• Add ground paste and fry for 2-3 mins or until the raw smell disappears.
• Add all the spices, salt and fry for 2 mins.
• Now add the tamarind extract and mix well, cook for 5 mins with lid on.
• Add 1/2 a cup of water and cook for 5-7 mins or until gravy becomes thick.