Baghare Baingan (Baingan masala), Small Eggplants Cooked in Sauce

Ingredients:

Eggplant – ½ kb, small and round
Onion – 2 small
Coconut (desiccated) – 2 tablespoons, grated
Ginger – 1 inch piece
Garlic – 3-4 pods
Peanuts – 2 tablespoons
Coriander seeds – 1 tablespoon
Cumin seeds – 1 teaspoon
Poppy seeds – 1 tablespoon
Sesame seeds – 1 teaspoon
Red chilli powder – 1 tablespoon or as desired to taste
Turmeric powder – ½ teaspoon
Tamarind extract – 3 tablespoon
Green chilli – 3-4, splited into half length-wise
Salt – 1 tablespoon or as desired to taste
Sugar – ½ teaspoon
Cilantro/coriander leaves – a bunch, chopped, for garnishing
Oil – 3-4 tablespoon

Directions:

1. Wash and cut the eggplant into quarters length-wise and fry them in oil till well-browned and soft.
   
2. Drain and set aside.
   
3. Roast peanuts and grated coconut lightly in a hot pan taking care not to burn it.
   
4. Drain and set aside.
   
5. Roast coriander, cumin, poppy, and sesame seeds in the same pan taking care not to burn.
   
6. Powder all these ingredients finely.
   
7. Blend onions, garlic, ginger and coconut into a smooth paste and fry the mixture until browned.
   
8. Add turmeric and powdered spices and fry a little.
   
9. Add tamarind juice, green chillies, red chilli powder, salt to taste, and some water. Cook for 2 minutes.
   
10. Then add fried eggplant and cook for 3 minutes on a low flame or simmer till gravy thickens.
    
11. Garnish with cilantro/coriander leaves.
    

    
    

    Serve with Naan, Chapati or Paratha. Enjoy!