Bagara Baingan Recipe

Wash baby eggplants & slit them in the center as in a cross-section but do not cut them in halves

Fry eggplants in 2 tbs oil in a shallow pan until they soften a little bit & keep them aside.

Roast groundnuts, sesame seeds, red & green chillies. Grind all these together along with the soaked tamarind water (throw away the tamarind & use only the water) into a coarse paste (masala).

Stuff the eggplants with the ground masala. Keep aside.

In a deep pan, heat oil, add mustard seeds & allow them to splutter; Then add jeera seeds & onions & fry until golden brown. Add ginger garlic paste & curry leaves.

Then add the eggplants. Add the leftover ground masala. Add little water if needed.

Add coconut powder, dhaniya powder, turmeric powder, garam masala powder & salt as per taste.

Boil until eggplants soften completely & masala turns golden brown.

Serve Hot.

Variation: Roasted Urad Dal & Channa Dal can also be ground along with other masala ingredients (groundnuts & sesame seeds) & used as stuffing in the eggplants.