Hyderabadi Bagara Baingan

Ingredients:

4-6  Brinjal -Eggplant 

1 Large tomato(Optional - cut into quarters )

1/2 tbsp Red chili powder

1/2 Turmeric Powder

1 tbsp ginger & garlic paste

1/2 cup Tamarind Juice(Imli ka khata)

6-8 Curry leaves

Coriander leaves fine chopped.

1/2 cup oil

salt to taste.

For Roasted and Ground Masala

2 Onions (finely chopped)

2 tbsp sesame seeds (Til)

2 tbsp Poppy seeds (khus khus)

2 tbsp Groundnut (Pali-skins removed after roast)

4 tbsp Coconut powder

1 tbsp Cumin seeds (zeera)

1 tbsp Mustard seeds (rai)

1 tbsp Nigella seed (Kalaunji)- optional

1/2 Fenugreek seeds ( methi dana)- optional

For Garnishing

Curry leaves and Green chillies washed and fine chopped.

Method

Clean and wash the Brinjal and cut into quarters keep aside.

In a large non-stick saucepan/Khadhai at medium heat, Dry Roast  sesame seeds, groundnut,poppy seeds, coconut powder, cumin seeds, mustard seeds one by one separately  for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.

Then Roast the onion  till they are slightly soft and golden in colour and grind to a smooth paste.

Then in a large cooking bowl add oil at medium heat, add Brinjal and fry in it till done keep aside.

Now add 1 tbsp cumming seed, 1 tbsp mustard seeds,stir until the seeds crackle.

After few seconds add curry leaves for few seconds immediately  add ginger & garlic paste, stir for few seconds 

Add red chili powder,turmeric powder,salt mix well,stir it for few seconds

Then add the paste & mix it well stir for 5 minutes and add tamarind juice leave it for low heat till the thin layer of oil appears on the bottom surface.

Stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.

Now Add the Brinjal pieces and mix well & salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat and add the green chillies(optional), Tomato cover the pan leave for 20-25 minutes until the oil appears on the bottom surface & cook until the raw smell of onion/tomatoes/tamarind evaporates..

This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.

Remove pan from heat.

 serve dish with Naans,bagara-khana, Paranthas,Briyani.....