Baghare Baingan

Baghare Baingan is a delicious Andhra Recipe which is usually served with plain rice or pulao. First I tasted this recipe at my friend's place and I just couldn't stop eating it. I got the recipe from her mother and modified a bit. Instead of deep frying the brinjal I have microwaved it and also reduced the oil content. Even coconut can be avoided by substituting with Poppy seeds soaked for an hour in warm water.

Ingredients

Brinjal - small size -8/10
Tamarind extract - 1 small cup or 1/2 teaspoon of tamarind paste
Salt to taste

Saute the following in a teaspoon of oil and make a smooth paste

Roasted peanuts - 2 tablespoons

Coconut(fresh/grated) - 2 tablespoons
Sesame seeds - 2 tablespoons
Dhania - coriander seeds - 1 teaspoon
Onion - small onions preferably - 7/8
Red chillies - 5/6
Fresh Curry leaves - 1 handful

For seasoning
Oil - 2 tablespoons
Mustard seeds - 1 teaspoons
Turmeric powder

Procedure
1.Saute the peanuts, sesame seeds, coconut, red chillies, onions, curry leaves and dhania separately. Just a teaspoon of oil is enough if you saute the onions first. Make a smooth paste and keep it aside.

2. Slit the brinjals lengthwise from the bottom (like a Plus sign). Make sure the brinjals are joined together. Fill in the brinjals with little masala paste. Just to make sure once we cook the brinjals it's not bland.

 3. Microwave this for 4 minutes so that masalas are intact and the brinjal is also soft and tender.

4. Heat 2 tablespoons of oil in a kadai. Season it with mustard. Once it splutters add the brinjals with little salt and turmeric powder.

5. Saute this for 3-4 minutes and add the tamarind water. Cook this for 3-4 minutes(until the raw smell of the tamarind goes). Now add the masala paste. Mix well and add salt for the gravy.

6. Simmer and cook stirring once or twice in between. Wait till the oil comes on top of the gravy(approx. 10 minutes).

7. Serve with hot Plain rice/Pulao with raitha and papads as accompaniments.