Bagara Baingan (Baby Eggplant in Peanut Sauce)

Here is the finished product:)

I just dont like to eat Brinjals & even my hubby and this is one veggie we both hate. But I tried this recipe as it looked very yummy and I must say I like Brinjal only in this form. Sorry I must say that wenlove Bagara Baingan. This dish goes very well with dry Roti (Wheat flat bread). I make the healthier version by not deep frying the Brinjals. Since Peanut is a dominating flavour in this recipe, i can might as well call it Egg Plant in Peatnut sauce.

‎250gms: Small Round Brinjals

250gms: Small Round Brinjals
1 tsp: Ginger Garlic Paste
1 Cup: Onions Chopped
1 tbs: Seseme seeds (fry a little)
1 tbs: Grated Coconut
1 tbs: Roasted Groundnuts
1/2 tsp: Turmeric Powder
1/2 tsp: Coriander Powder
1/2 tsp: Cumin Powder
1/2 tsp: Garam Masala
 1/4 sugar (Optional)
Tamarind small lemon size
Add Red Chilli Powder according to taste
Add Salt according to taste
4 Tb Sp Oil for Frying

Method:

Slit Brinjals from both the sides without cutting the vegetable completely.
Soak tamarind in 2 cups of water for 1/2 hour.
For the gravy, make a smooth paste of Onion, seseme seeds, roasted peanuts and grated coconut. (dry roast them all before making into paste)
Heat a pan, Pour 2 tb sp of oil in it and fry the brinjals they become soft and keep aside.
Pour the rest of the oil in the pan, heat it.
Add ginger garlic paste and add the masala paste. Fry a little for 1 minute, keep stirring. Now add turmeric powder, cumin powder, coriander powder and red chilli powder and mix well. Add the tamarind juice, and salt according to taste.
Now add the fried brinjals and cover the pan with a lid and cook on a medium flame for 5 minutes or until the brinjals are completely cooked.
Serve hot with garnished coriander leaves.