Masala Eggplant Curry Recipe

Masala Eggplant Curry (Bagara Baingan) 

Ingredients

1 medium Onion, 1 inch Ginger, 2 cloves of Garlic, 3-4 Green chili pepper, 1.5 tsp Cumin seeds, 1 tbs Sesame seeds, 1/2 tsp Mustard seeds, 2tbs Peanut, 2 tbs coconut, 8-10 baby Eggplant , 10-12 sprigs Cilantro, 1 tsp Coriander seeds, 2 tbs Oil, 1 tbs Tamarind Paste, 1 tsp Red chili Powder, 1 tsp salt, Turmeric powder.

Method 

Grind onion, ginger,  garlic, green chili pepper,  1 tsp cumin seeds,  sesame seeds,  peanut,  coconut and coriander seeds into a paste . In a deep pan, heat oil and sputter 1/2 tsp cumin and mustard and temper the eggplant with a seasoning of red chili powder, salt, and turmeric powder. 

When the eggplant is sufficiently cooked, add the ground paste to it with a 1/4 cup water . Let it simmer for 10 mins on medium flame. Turn it occasionally to completely coat the eggplant with the ground paste. You know its done, when it starts to dry , sticks to the bottom of the pan and you don't get the smell of raw onion in the paste.  Take it off flame and garnish it with cut coriander leaves in a serving dish.

*If you can still smell raw onion then add a couple of more ladles of water and let it simmer for some more time. 

This dish can be served with Pita bread , Naan or Roti's.