Baigan Masala

Ingredients

6-8 nos Small Baigans (Brinjals)

1½ cups Onions Paste

¼ cup Peanuts

1 tblsp Sesame Seeds (White)

1 tsp Coriander Seeds

½ tsp Cumin Seeds

1 tblsp Grated Dry or Fresh Coconut 

1 tblsp Ginger Grated

2 tblsp Garlic Paste

1” Cinnamon stick

¼ tsp Turmeric powder

½ tsp Red chilli powder

½ tsp Grated Jaggery (Gol)

1 tsp Emlee (Tamarind) Extract

2 tblsp Oil

Salt to taste

A small bunch of coriander leaves, chopped

Method

Wash baigan and chop off the thick stem on top, but leave the crown as it is. In a non stick pan dry roast the peanuts, sesame seeds, poppy seeds, coriander and cumin seeds, grated coconut and cinnamon stick on a medium flame. Toss the mixture to brown it evenly. Off the heat and let it cool to room temperature.

Meanwhile, put two cuts in the baigans making it four parts from the bottom up to the crown but not chopping off the baigan entirely. Rub some oil and sprinkle chilly powder, salt, inside the cuts of the baigans. Keep it aside. 

Once all the roasted ingredients have cooled down, grind them together to a fine dry paste. Stuff the cut baigans with these dry paste and leave the rest of the paste for the gravy.

Take the same pan again and heat oil. Add in the onion paste and sauté it until light brown and all the water has dried up. Add in ginger, garlic, turmeric powder, chilly powder, salt as per taste and stir. Add in tamarind extract,  dry roasted paste and mix well. Add in little water to give consistency to the gravy.

Place in the stuff brinjals in the gravy, carefully stirring the gravy upside down. Cover the pan and let the brinjals cook for about 10 - 15 minutes on a medium heat. Uncover the pan and see if the birnjals are soft but firm. Reduce the heat and stir the brinjals once again to coat the masalas well. Grate little jaggery over the masala and cover it for 2 to 3 minutes.

Uncover and GarNICHE with chopped coriander and serve warm with garma garam phulka's. Enjoy!!

Note: This dish has to be spicy, you can adjust your taste accordingly.