Bagharey Baingan

Bagharey Baingan Ingredients :

Aubergine ½kg-small, wash and soak in cold water.

Stuffing:

Coriander seeds: 2 tbsp

Khush Klush: 1 tbsp

Sesame seeds (white): 2 tbsp

Cumin seeds: 1 tbsp

Peanuts: 10 shelled

Green chilies: 4

Coconut: Small Piece

(Roast all ingredients on medium heat on a tawa till golden-grind to a powder)

Onion: 1 medium, cook onion without peeling directly on fire till peel turns black. Then peel and grind it, add to the powdered spices and make a thick paste.

For the curry:

Onions: 4 medium, peel and grind
Ginger/garlic paste 1 tsp
Turmeric: 1tsp
Red Chilies: 1tsp powder
Kalonji: 1 Tsp
Curry Patta: Few leaves
Green chillies: 4 whole
Tamarind water: 1 cup

For Baghar:

Cumin seeds: 1 Tsp
Red chilies:  6-  whole
Fenugreek:  6-7 seeds
Curry patta: Few
Oil
1*1/2 cup

Method:

Add a little water to the spice paste. Remove aubergine from water, wash and make crosswise cut from the top to the green portion, taking care not to cut through it. Fill the aubergine first with a pinch of salt and then with the spice mix, gently press it to close and clear any spice paste that oozes out, fill all aubergines in this way. Save the leftover spice mix.

add red chili powder, turmeric. ginger/garlic paste with a little water and stir. Cook for a few minutes, add aubergines, salt and a glass of water Cover and cook on low heat till the aubergines are tender
Add tamarind water, curry patta, leftover spice mix, green chilies and leave on low heat till oil rises the to surface

Note: Do not stir curry after adding aubergines, just shake the pan a few times Serve with boiled rice or roti.