Name: Baghare Baigan recipe by Archana Bhargava at BetterButter
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Ingredients: 500 gms small brinjals; FOR GRAVY:; 2 big onions, ground into a paste; 4 tomatoes, ground into a paste; 1 TBSP GARLIC PASTE; 1 tbsp green chilli ginger paste; 1 tsp red chilli powder; 2 tsp dhania powder; 1/2 tsp haldi; Salt to taste; 2 tbsp tamarind pulp; 4 tbsp roasted peanuts; White sesame seeds powder; 1/2 cup fresh grated grind into smooth paste; 2 tbsp oil for roasting brinjals; 1 tsp jaggery; 1 tbsp red chilly paste; For the tadka:; 2 tbsp Oil; 1 tsp Rai; 1 tsp jeera; 1 tsp urad dal; 1/2 tsp methi dana; 1/2 tsp heeng; 12-15 curry leaves; 1 Cup water

Ingredients Serving: 6

500 gms small brinjals
FOR GRAVY:
2 big onions, ground into a paste
4 tomatoes, ground into a paste
1 TBSP GARLIC PASTE
1 tbsp green chilli ginger paste
1 tsp red chilli powder
2 tsp dhania powder
1/2 tsp haldi
Salt to taste
2 tbsp tamarind pulp
4 tbsp roasted peanuts
White sesame seeds powder
1/2 cup fresh grated grind into smooth paste
2 tbsp oil for roasting brinjals
1 tsp jaggery
1 tbsp red chilly paste
For the tadka:
2 tbsp Oil
1 tsp Rai
1 tsp jeera
1 tsp urad dal
1/2 tsp methi dana
1/2 tsp heeng
12-15 curry leaves
1 Cup water

Instructions

Wash the brinjals and slit them from top, like criss cross
Heat oil in a pan and put brinjals and roast them on low heat turning them at regular intervals.
When done from all sides, take them out in a plate and keep them aside.
For the Gravy:
Heat oil in a pan and put the curry leaves. Let it become crispy then take them out in a bowl. In the same oil put rai, jeera, urad dal and let them splutter.
Take out some tadka for garnishing
Now add chopped onion and saute until it becomes brown.
Add garlic paste, ginger green chilli paste and saute for a minute.
Add red chilli powder, haldi, dhania powder and saute for a while, then add tomato paste.
Cook on low heat, until the oil comes out.
Add water, salt, brinjals and the remaining curry leaves, tamarind pulp, jaggery and mix well.
Add peanuts, sesame seeds powder and fresh coconut paste.
Let it come to a boil. Cook on a low heat for 10 minutes.
Put the remaining tadka on top and garnish with the fried curry leaves
Serve hot , you can have this with plain rice , chapati

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