Bagare Baingan

Preparation - Roast 2 tbsps of roasted Peanuts and 2 tbsps of Sesame seeds in a pan on low flame and make into slightly coarse powder. Wash 8-10 small Purple Brinjals with stems intact and make a + slit shape.

Heat 3-4 tbsps of Oil in a pan on medium high heat; saute the brinjals for 2 minutes. Reduce the heat to medium low and cook the brinjals till tender (about 20-25 minutes), while stirring in between. Once tender, remove and set aside.

Heat 2 tbsps of Oil; add and saute chopped 3 medium Onions, 3 slit Green Chillies and on medium heat till the onions turn soft and light golden brown. Add and saute a tsp Ginger Garlic Paste and saute for 2 minutes. Remove from heat, allow to cool and grind to a smooth paste.
Heat 1 tbsp of Oil in a pan; add a tsp of Mustard Seeds, a tsp of Cumin Seeds, a pinch of Fenugreek Seeds and let them splutter. Add a pinch of Asafoetida, 2-3 dried Red Chillies, few Curry Leaves and toss them for a few seconds. Add the onion paste, a pinch of Turmeric Powder, 2 tsp of Red Chilli Powder, a tsp of Cumin Powder, a tsp of Coriander Powder, ½ of Garam Masala Powder, sesame and peanut powder, Salt to taste, a tbsp of Tamarind Extract, a cup of Water and bring it to boil. When it starts to boil, reduce to low heat and slowly add the sauted egg plants. Cover cook till the brinjals are soft and the gravy is thick. Remove from heat and serve hot.