Name: Bagarey Baigan recipe by Aameena Ahmed at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Brinjal – 300 gms small and round; (slit into 4 quarters 3/4th way with the top intact); Peanuts – 1/4 cup; Sesame seeds – 1/4 cup; Dry coconut – 1/4 cup; Cumin seeds – 1 ½ Tbsp; Fenu greek seeds – 1/8 tsp spoon; Ginger garlic paste – 1 tsp full; Onions – 2 large quartered; Green chillies – 4; Curry leaves – a few; Tamarind pulp – 1 ½ tsp heaped; Oil – 1/4 cup; Coriander – 2 tbsp finely chopped; Turmeric – 1/4 tsp; Salt to taste; Red chilli powder – 2 tsp full; Water 1 ½ cup

Ingredients Serving: 4

Brinjal – 300 gms small and round
(slit into 4 quarters 3/4th way with the top intact)
Peanuts – 1/4 cup
Sesame seeds – 1/4 cup
Dry coconut – 1/4 cup
Cumin seeds – 1 ½ Tbsp
Fenu greek seeds – 1/8 tsp spoon
Ginger garlic paste – 1 tsp full
Onions – 2 large quartered
Green chillies – 4
Curry leaves – a few
Tamarind pulp – 1 ½ tsp heaped
Oil – 1/4 cup
Coriander – 2 tbsp finely chopped
Turmeric – 1/4 tsp
Salt to taste
Red chilli powder – 2 tsp full
Water 1 ½ cup

Instructions

In a pan dry roast peanuts, sesame seeds, dry coconut, cumin and fenugreek seeds, separately till an aroma is released and all of it is well roasted.
Be careful with roasting coconut, roast it on a low flame so that it will not get burnt. De-skin the peanuts and then grind everything together into a smooth paste with some water.
In another kadai, add 1 tsp oil, add the slit brinjals with top intact and cook on low flame for 5 to 7 minutes and then turn aside again to cook till done. Keep aside.
Take a wide and thick bottom cooking vessel, add a tsp of oil, quartered onions and slit green chilies and sauté till light golden brown. Cool them down and grind into a coarse paste.
Add 1/4 cup oil, after the oil is hot, add cumin seeds and curry leaves.
After that add onion paste, sauté till golden brown and then add garlic ginger paste. Fry well.
To that add peanut, sesame, dry coconut, cumin and fenugreek paste. Sauté well and then add turmeric, red chilli powder and salt. Sauté well and add water.
Cover the lid and cook on a low flame for 15 to 20 minutes or till the oil separates.
Add tamarind pulp and again cook for 10 minutes on a medium flame.
Finally add cooked brinjals, cover it and cook for 5 minutes on a low flame. Sprinkle coriander leaves and serve warm.

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