Bagara Baingan

Oil - 1/4 cup

Cinnamon - 1

Clove - 3

Cardamom - 2

Cumin seeds - 1 tsp

Onion - 1, diced

Green Chilli - 2, slit

Ginger Garlic paste - 2 tbsp.

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Eggplant - 8, small

Tamarind juice - 1 cup

Jaggery

To Dry Roast:

Peanuts - 1 cup

Sesame seeds - 3 tbsp.

Coconut - 2 tbsp., grated

In a skillet dry Roast Peanuts, Sesame seeds and Coconut until toasted. Allow this mixture to cool down completely and transfer to a blender and grind to a coarse paste.

In a medium pan add Oil and fry the Eggplants until 70% cooked. Remove from heat and keep aside.

In the same Oil temper Whole garam masala and Cumin seeds. Add the Onions and Green Chillies; saute util the Onion turns translucent. Add Ginger Garlic paste and saute until the raw smell goes away. Season the mixture with Turmeric, Chilli, Coriander and Cumin powder. Now add the prepared Peanuts paste to the seasoned mixture along with Tamarind juice and Jaggery. Cook closed until Oil oozes out from the mixture. Add the fried Eggplants to the gravy and cook closed for another 5 minutes.

Tastes best as a side with Biriyani.