Baghare Baingan - Royal Hyderabadi

Ingredients

• 250 g baby brinjals (Hyderabadi style eggplants)

• 2 medium onions

• 1 inch fresh ginger

• 6-8 cloves garlic

• 1 sprig curry leaves

• 1.5 tsp coriander seeds

• 1.5 tbsp sesame seeds

• 2 tbsp peanuts

• 1.5 tsp cumin seeds

• 3/4 tsp poppy seeds

• 1 tbsp shredded coconut

• 1 pinch fenugreek seeds

• 1 pinch turmeric

• 1/2 tsp red chilli powder

• 1/2 tsp sugar

• 2 tbsp tamarind pulp

• 1/2 c oil

• salt

Method

Wash the eggplants and make slits along the length, taking care that they held together at the stem.

Dry roast or saute the onions until they turn light brown and soft.

Dray saute coriander, sesame, peanuts, cumin, poppy, coconut and fenugreek till they begin to change their colour and release aroma.

Blend roasted onions, spices, ginger, garlic, salt, turmeric, chilli, and sugar to a very fine paste. Add tamarind pulp and mix well.

Stuff this mixture into the eggplants slits and reserve the rest.

Heat oil, add curry leaves and saute for 1 min. Add stuffed eggplants and saute for about 10 min. Add the remaining masala mixture and mix gently. Add 1/2 c water, cover and cook over medium heat until the eggplants are fully cooked and oil comes to the surface.

Serve hot.