Ingredients

• 400 gm - small round brinjals
• 5 tbsp - oil
• 2 tbsp - ginger garlic paste
• 1/4 tsp - turmeric powder
• 3/4 tsp - chilli powder
• 1/2 cup - thick tamarind pulp
• 1 - large onion roasted, peeled and ground
• Roast separately :
• 1/2 cup - copra
• 1 tbsp - groundnuts
• 1 tbsp - sesame seeds
• 1 tbsp - coriander seeds
• 1/2 tsp - cumin seeds
• 3 - green chillies
• A bunch of coriander leaves to be included when grinding

How to Make Tasty Bagare Baingan

• Make two slits in each brinjal from top towards the stalk end, without separating quarters. Leave the calyx and a bit of the stalk end on.
• Soak the brinjals in salted water.
• Heat oil, squeeze the brinjals to remove excess water, drop into hot oil, shake the pan from time to time and lift out brinjals when they change colour.
• Reheat oil and season with cumin seeds and a sprig of curry leaves.
• Add ginger-garlic paste and fry without burning.
• Add ground masala, powdered spices, ground onion and fry till masala leaves the pan and oil separates.
• Add the brinjals and fry for a few minutes, then add salt and tamarind pulp and sufficient water to cook the brinjals till tender but firm.
• Simmer till oil floats on surface. Serve hot or cold.