Bagara Baingan

Ingredients

Brinjal(indian) 8nos
Tomatoes 2nos
Onions(big) 1nos
Green chillies 3nos
Sesame seeds 1/2 cup
Khus khus 1/4cup
Peanuts 1/4cup
Ginger 1inch piece
Garlic pods 4nos
Cloves 5nos
Cinnamon 2inch stick
Cardamom(green) 3no
Oil 5tbsp
Cilantro 1/2 bunch
Tamarind pulp 1 and 1/2 tbsp
Salt to taste
Turmeric 1tsp
Red chilli powder 1tsp(optional)
Water 2cups

Method

Dry roast khus khus,sesame seeds,peanuts,cloves,cinnamon and cardamom.
Grind them to a powder.to it add the ginger,garlic, and tomato and grind the whole thing into a paste.(it should be a thick paste).You can a little water if needed.Add salt to the paste and mix well.
Cut onions and green chillies length wise.
Cut the bringal in a criss cross way (only half way through)so that the paste can be stuffed inside.
Stuff the brinjals with the ground paste and keep them aside.
Heat oil in a pan and add the chopped onions to it.Fry till they are transparent.
Add the green chillies to it and fry for a minute.
Add the stuffed bringals to it and fry them for a minute.Pour any remaining paste into the pan.
Add turmeric powder and mix well.
Add the chilli powder(optional).
Add the tamarind pulp and water to it and mix well.
Cover it .Keep mixing it in between to check if the brinjal is cooked.
If the gravy is too thin then increase the heat a little and let the extra water evaporate so that the gravy is of required consistency.
If the gravy is too thick then add a little water and let it boil f or 2mins.
When it is of required consistency remove from heat and garnish with chopped cilantro.