HYDERABADI BAGHARE BAIGAN

PREPARATION TIME: 40 mins

COOKING TIME: 30 mins

SERVES: 6--8

INGREDIENTS:

500 gms-- brinjal

4 onions--cut into 4 to 6 pieces each

1 small piece of ginger

half pod of garlic

1 tbsp coriander seeds

3 tbsp sesame seeds

1/4 cup peanuts

1 tsp cumin seeds

1 1/2 tsp poppy seeds

20 gms copra

1/4 tsp fenugreek seeds

1/4 tsp turmeric

1 tsp red chillipowder

1 tsp jaggery or sugar

75 gms tamarind

a few curry leaves

1 cup oil

salt to taste

METHOD:

Soak tamarind in about one cup of warm water.Mash and sieve to get tamarind water.Discard the residue.Set aside.

Wash brinjals.Make 2 inch slits along the length of the brinjal ensuring that the brinjal is held together at the stem.

Roast the onions on the girdle,till they soften a little and turn slightly golden brown. Then dry roat toghther over medium heat the coriander seeds,sesame seeds,peanuts,cumin seeds,poppy seeds,copra and the fenugreek seeds till their shade darkens very slightly and the aroma starts emitting.

Grind together the onions,roasted spices,ginger garlis,salt,turmeric,red chilli powder and jaggery or sugar in a very fine paste.Mix with tamarind water.Stuff the brinjals with ground spices,setting aside some of the mixture.

Heat oil.Add curry, leaves after a few seconds,add the stuffed brinjals.Fry for about 10 minutes and then add the reserved ground spices.Cook over medium heat,covered,gently stirring occasionlly.Add just a little water while cooking. Cook till the brinjals are fully cooked and the oil comes to the surface.The dish has thickish consistency.