Ingredients

• 8-9 medium size brinjals (baingan)
• 1/2 cup - sesame seeds
• 1/4 cup - peanuts
• 5-6 green chillies
• 3 tbsp - ginger and garlic paste
• 15 curry leaves
• 1/4 cup - tamarind pulp quarter cup or according to taste
• 1 tsp - turmeric powder/haldi
• 2 tsp - red chilli powder (optional)
• Salt
• 1.5 tbsp - coriander/dhaniya powder
• 1 tsp - garam masala
• Oil or ghee
• A handful of coriander leaves chopped for garnishing
• 2 onions, medium size
• 2 tomatoes, big (optional)

How to Make Beginners Bagare baingan

• First take a big thick vessel or non-stick kadai and heat ghee or oil in it.
• Add chopped onions and stir.
• Keep a handful of chopped onions aside for later use.
• When onions are translucent add sesame seeds, peanuts, green chillies, few curry leaves and stir.
• Reduce the flame and saute for 5-7 minutes or till you see oil separating.
• Remove and allow to cool.
• Put the mixture in a blender and make a smooth paste by adding 1/4 cup of water and keep aside.
• Now take the brinjals (washed and wiped dry) and make slits in the middle, lengthwise.
• Do not cut till the end.
• Leave the lower part of the brinjals.
• Put them in water to prevent them from turning dark.
• Heat oil in the same vessel, add brinjals and 1/2 tsp salt and saute till brinjals are light brown.
• Saute them on lower flame.
• When done, remove and keep aside. Now in the same vessel, add oil (about 1/4 cup) and add onions. When soft and light brown, add ginger garlic paste, tomatoes, haldi, red chilli powder, dhaniya powder, garam masala and stir well.
• Cook well till oil separates.
• Now add ground paste and mix well.
• Cook covered on a low flame, stirring every 3-4 minutes to avoid sticking to the bottom.
• When the oil separates, add tamarind pulp, brinjals, salt and stir well. Add half of the tamarind pulp at first.
• Taste it and then add more if you need to.
• When oil separates, add curry leaves and 1/2 cup of water if the gravy is thick.
• Lower the flame and leave aside for 7-8 minutes till the oil floats on the top.
• Remove from stove, garnish with coriander leaves and serve with parathas, chapathis or rice.