Ingredients

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

How to Make Spicy 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 to 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.
• Put them in water to prevent them from turning dark.
• Heat oil in the same vessel, add brinjals and 1/2 tsp salt.
• Saute the brinjals on low flame, till they are light brown.
• When done, remove and keep aside.
• Now in the same vessel, add 1/4 cup of oil and add onions.
• When they turn 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 to 4 minutes, to avoid sticking to the bottom.
• When the oil separates, add tamarind pulp, brinjals, salt and stir well.
• When the oil separates, add curry leaves and 1/2 a cup of water, if the gravy is thick.
• Lower the flame and leave aside, for 7 to 8 minutes, till the oil floats on the top.
• Remove from stove, garnish with coriander leaves and serve with parathas, chapattis or rice.