Ingredients

• 8 - baby brinjals
• 1 - medium onion
• 2 - dried red chillies
• 2 tbsp - tamarind extract
• 1/2 tsp - ginger paste
• 4 tbsp - crushed peanut powder
• 2 tbsp - desiccated coconut
• 2 tbsp - sesame seeds
• 1 tbsp - dhania powder
• 1 tsp - cumin seeds
• 1 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 1/4 cup - water
• Salt to taste
• 4 tbsp - oil plus oil for frying aubergines

How to Make Plain Baghare Baingan

• Wash the brinjals well and make 2 perpendicular cuts through its base up to 3/4 its length, making a criss-cross while leaving the head (green stem) intact.
• Now heat oil in a wok for frying. When ready, drop 2-3 aubergines at a time and deep fry till they turn purplish-grey and the skin becomes crispy.
• Remove and drain on kitchen towel.
• In the meantime, roast the peanuts and sesame seeds.
• Add grated coconut and pan-fry on low-flame till it turns light gold.
• Grind in a spice blender and keep aside.
• In the same wok, take 2 tbsp oil and add the chopped onions. Saute for 3-4 mins till it turns pink.
• Add the cumin seeds, coriander powder,red chillies and roast for another 2 mins.
• Now blend all of the roasted ingredients along with the turmeric powder.
• Add the ginger and tamarind paste, along with 1/4 cup water and blend to form a smooth and thick paste.
• Take a non-stick pan, add 1 tbsp oil, add the roasted spice blend and sufficient water to make a gravy.
• Add salt and lemon juice according to taste.
• Cover and simmer on low-flame for 5-8 minutes.
• Now add the fried brinjals to this gravy.
• Stir gently to incorporate brinjals into the gravy.
• Cover and cook for another 10 mins.
• Garnish with finely chopped coriander