Baingan masala

Ingredients:

Eggplant – 3-4, 1Onion – 1 smallCoconut (desiccated) – 2 tablespoons, gratedGinger – 1 inch ,pieceGarlic – 3-4 pods,Peanuts – 2 tablespoons,Coriander seeds – 1 tablespoon,Cumin seeds – 1 teaspoon,Poppy seeds – 1 tablespoon,Sesame seeds – 1 teaspoon,Red chilli powder – 1 tablespoon or as desired to tasteTurmeric powder – ½ teaspoon, gram masala 1/2 teaspoon,Tamarind extract – 3 tablespoon,Green chilli – 3-4, splited into half length-wise,Salt – 1 tablespoon or as desired to tasteSugar – ½ teaspoon,Cilantro/coriander leaves – a bunch, chopped, for garnishingOil – 3-4 tablespoon.

Method:

Wash and cut the eggplant into quarters length-wise and fry them in oil till well-browned and soft. Drain and set aside. Roast peanuts and grated coconut lightly in a hot pan taking care not to burn it. Drain and set aside. Roast coriander, cumin, poppy, and sesame seeds in the same pan taking care not to burn. Powder all these ingredients finely. Blend onions, garlic, ginger and coconut into a smooth paste and fry the mixture until browned. Add turmeric and powdered spices and fry a little. Add tamarind juice, green chillies, red chilli powder, gram masala,salt to taste, and some water. Cook for 2 minutes. Then add fried eggplant and cook for 3 minutes on a low flame or simmer till gravy thickens. Take care not to break the eggplants while stirring. Garnish with cilantro/coriander leaves. Serve hot. Enjoy!